Domaine Pierre Usseglio Châteauneuf-du-Pape 2021

Domaine Pierre Usseglio Châteauneuf-du-Pape is a classic and refined red wine from one of the Southern Rhône's most prestigious appellations. The 2020 vintage, crafted with 70% Grenache and partially fermented with whole bunches, offers seductive aromas of red berries and blueberries. The palate is silky and well-structured, showing excellent balance, refined tannins, and a long finish with hints of spice and fruit. A wine that is approachable now but also built for ageing. Please confirm the colour with your merchant as this producer also makes a white version.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Silky
Grape Varietal: Predominantly Grenache with Syrah, Mourvèdre and others
Tastes Like: Red berries, blueberry, spice, floral notes
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Sandy and stony soils with galets roulés
Aging: Aged in a mix of concrete tanks and old oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Pierre Usseglio is a benchmark estate in Châteauneuf-du-Pape, founded in the mid-20th century and now operated by Thierry Usseglio and his sons. The domaine is celebrated for producing bold yet balanced red wines, combining old-vine fruit with traditional and modern winemaking techniques. Their flagship red cuvée, often referred to as "Tradition," is a hallmark of the region's style—complex, structured, and age-worthy.

Red Meat: Slow-roasted lamb shoulder or grilled beef with Provençal herbs.
Poultry: Duck breast with cherry and thyme or roast chicken with wild mushrooms.
Vegetarian: Eggplant gratin or lentil and root vegetable stew.
Game: Wild boar ragù or braised venison with juniper.

Saint-Nectaire: Creamy and semi-soft, echoing the wine's roundness.
Comté: Aged and savoury, enhancing the wine's depth.
Bleu d'Auvergne: Salty and piquant, balanced by fruit and spice.
Brie de Meaux: Delicate and creamy, highlighting the wine's finesse.

Agneau de Sept Heures (Seven-Hour Lamb)

Ingredients:

• 1.5kg lamb shoulder, bone-in
• 2 carrots, chopped
• 2 onions, sliced
• 4 garlic cloves, crushed
• 500mL red wine
• 2 bay leaves
• 1 sprig rosemary
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Preheat oven to 120°C. Season the lamb with salt and pepper and brown in olive oil.
2. Transfer to a deep oven dish. Add vegetables, herbs, and wine.
3. Cover tightly and slow roast for 7 hours, basting occasionally.
4. Meat should be fork-tender and falling off the bone.
5. Serve with mashed potatoes or white beans and a glass of Domaine Pierre Usseglio Châteauneuf-du-Pape for a perfect southern Rhône pairing.