Domaine Pierre Usseglio Châteauneuf-du-Pape 'Reserve des 2 Freres' 2020

Domaine Pierre Usseglio Châteauneuf-du-Pape 'Réserve des 2 Frères' is a luxurious and deeply expressive red wine crafted entirely from Grenache. This cuvée offers a dessert-rich profile balanced by savoury depth and elegance. The palate delivers a soft, almost pillowy texture with remarkable concentration and finesse. Crafted from low-yielding, old-vine parcels and aged for optimal complexity, it is a standout expression of the estate’s top-tier winemaking and one of the most cellar-worthy wines in the region.

*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, Luxurious
Grape Varietal: 100% Grenache
Tastes Like: Blackberry liqueur, sweet spices, lavender, cocoa, savoury herbs
Alcohol Percentage: 16%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Galets roulés and sandy soils from selected old-vine parcels
Aging: Aged in demi-muids and small oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Pierre Usseglio, located in the heart of Châteauneuf-du-Pape, is one of the appellation's most respected producers. Run by the Usseglio brothers, the estate combines traditional values with innovative techniques. 'Réserve des 2 Frères' is their most powerful and opulent cuvée, made from the estate's oldest Grenache vines. This wine is crafted with precision and patience, reflecting the pinnacle of their production and built for long-term cellaring.

Red Meat: Wagyu beef with truffle jus or grilled ribeye with rosemary butter.
Game: Slow-braised wild boar or venison medallions with juniper and thyme.
Poultry: Duck with spiced cherry sauce or roast guinea fowl.
Vegetarian: Black truffle risotto or lentil and porcini mushroom casserole.

Roquefort: Intense and salty, balancing the wine's rich depth.
Comté: Mature and nutty, enhancing savoury complexity.
Tomme de Brebis: Earthy and firm, ideal with Grenache spice.
Bleu d'Auvergne: Creamy and bold, standing up to the wine's concentration.

Filet de Bœuf en Croûte (Beef Wellington)

Ingredients:

• 1kg beef fillet
• 250g mushrooms, finely chopped
• 1 shallot, minced
• 2 tbsp Dijon mustard
• 6 slices prosciutto
• 1 sheet puff pastry
• 1 egg, beaten
• Olive oil, salt and pepper

Instructions:

1. Sear beef fillet in olive oil until browned, season and let cool.
2. Sauté mushrooms and shallot until dry. Cool and mix with mustard.
3. Lay prosciutto on cling film, spread mushroom mix, place beef on top, and roll tightly. Chill.
4. Wrap in puff pastry, brush with egg, and bake at 200°C for 30–35 minutes.
5. Rest before slicing and serve with Domaine Pierre Usseglio 'Réserve des 2 Frères' for a luxurious pairing.