Domaine Pierre Usseglio Châteauneuf-du-Pape 'Cuvee de mon Aïeul' 2020

Domaine Pierre Usseglio Châteauneuf-du-Pape 'Cuvée de mon Aïeul' is a profound and powerful red wine made entirely from old-vine Grenache, sourced from 75 to 90-year-old vines planted in La Crau, Bédines, and Greenhouses parcels. It offers extraordinary depth and purity, with an intensely aromatic profile of ripe raspberry, dark cherry, liquorice, and crushed rock. A benchmark cuvée, this wine is produced only in the best vintages and reflects the pinnacle of traditional Châteauneuf-du-Pape winemaking.

*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, Powerful
Grape Varietal: 100% Grenache
Tastes Like: Ripe raspberry, black cherry, liquorice, garrigue, crushed rock
Alcohol Percentage: 15.5%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Sandy and stony soils in La Crau, Bédines, and Greenhouses
Aging: Aged in concrete tanks and neutral oak
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Pierre Usseglio is one of the most esteemed producers in Châteauneuf-du-Pape, known for crafting some of the region's most compelling Grenache-based wines. The 'Cuvée de mon Aïeul' pays tribute to the family's heritage and is produced from their oldest vines, yielding intensely concentrated fruit. Meticulous vineyard management and traditional vinification result in a wine of remarkable depth, finesse, and longevity, often hailed as one of the top cuvées in the appellation.

Red Meat: Slow-braised beef cheeks or grilled lamb chops with rosemary.
Game: Roast venison with juniper berries or wild boar stew.
Poultry: Duck confit with cherry sauce or guinea fowl with mushrooms.
Vegetarian: Mushroom and truffle risotto or roasted root vegetables with thyme.

Bleu des Causses: Bold and savoury, complementing the wine's richness.
Comté: Aged and nutty, enhancing the wine's earthy spice.
Tomme de Provence: Herbal and rustic, mirroring the wine's garrigue.
Brie de Meaux: Creamy and soft, adding a gentle contrast to the wine's power.

Gigot d'Agneau aux Herbes (Herb-Crusted Leg of Lamb)

Ingredients:

• 1 leg of lamb (approx. 2kg)
• 4 garlic cloves, sliced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Make small incisions in the lamb and insert garlic slices.
2. Mix mustard, olive oil, rosemary, thyme, salt, and pepper into a paste.
3. Rub the herb mixture over the lamb. Place in a roasting tray and roast for 1.5 to 2 hours, basting occasionally.
4. Let rest for 15 minutes before carving.
5. Serve with roasted vegetables and a glass of Domaine Pierre Usseglio 'Cuvée de mon Aïeul' for a perfect southern Rhône experience.