The name itself means the "new castle of the Pope" and refers to Pope Clement V having moved the papacy from Rome to Avignon in 1308. The overriding, indeed defining, feature of the zone is the soil, strewn with galets roulés, large round rocks which soak up the sun's heat during the day and give it to the vines at night.

Up to 13 different varieties, some even white, are permitted for the production of red Châteauneuf, but most producers stick to Grenache (always the   More

The name itself means the "new castle of the Pope" and refers to Pope Clement V having moved the papacy from Rome to Avignon in 1308. The overriding, indeed defining, feature of the zone is the soil, strewn with galets roulés, large round rocks which soak up the sun's heat during the day and give it to the vines at night.

Up to 13 different varieties, some even white, are permitted for the production of red Châteauneuf, but most producers stick to Grenache (always the largest percentage of the blend), Syrah, and Mourvèdre, and often a bit of Cinsault and/or Counoise. A tiny volume of white Châteauneuf is made, the best examples relying chiefly on Roussanne, with bits of Marsanne and Grenache Blanc often tossed in for good measure.

Even a basic, entry-level Châteauneuf-du-Pape is warm, open, and generous, rich in alcohol, and redolent of red fruits, kirsch, and herbes de Provence. The very top examples can boast an extra dimension of complexity as well as the requisite structure for extended aging.   Less