Domaine Santa Duc Châteaunef 'Les Saintes Vierges' 2019

Domaine Santa Duc Châteauneuf-du-Pape 'Les Saintes Vierges' is a graceful and aromatic red wine from the northern sector of Châteauneuf-du-Pape. Made from Grenache, Mourvèdre, and Counoise, the 2019 vintage reveals a perfumed bouquet of ripe cherries, blueberries, rose petals, and exotic spice. The palate is silky and layered, with refined tannins and floral lift, offering a harmonious blend of power and elegance. This cuvée captures the finesse and energy of its sandy, mineral-rich terroir.

*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, Floral
Grape Varietal: Grenache, Mourvèdre, Counoise
Tastes Like: Ripe cherry, blueberry, rose petal, pepper, spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Sandy soils in the northern part of the appellation
Aging: Aged in large oak foudres and amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc, an iconic producer in the Southern Rhône, brings its deep understanding of terroir to this single-vineyard Châteauneuf-du-Pape cuvée. 'Les Saintes Vierges' is named after its revered parcel known for its fine, sandy soils that yield wines of elegance and aromatic complexity. The blend of Grenache, Mourvèdre, and Counoise results in a wine that is expressive, detailed, and built for graceful ageing.

Red Meat: Grilled lamb chops with rosemary or beef tenderloin with herb crust.
Game: Pigeon with juniper berries or duck breast with cherry glaze.
Poultry: Roast chicken with thyme or guinea fowl with black olives.
Vegetarian: Mushroom and truffle risotto or roasted capsicum with polenta.

Brie de Meaux: Soft and floral, complementing the wine's perfume.
Comté: Nutty and aged, adding depth to the wine's spice.
Bleu de Gex: Balanced and earthy, with contrast to the fruit.
Chèvre: Tangy and textured, enhancing the wine's brightness.

Poulet aux Olives (Chicken with Olives)

Ingredients:

• 1 whole chicken, cut into pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 200g green olives
• 2 tomatoes, peeled and chopped
• 1 sprig thyme
• 1 bay leaf
• 200mL white wine
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Brown chicken in olive oil, then set aside. Sauté onion and garlic until soft.
2. Add chopped tomatoes, herbs, and wine. Simmer briefly.
3. Return chicken to the pot, add olives, cover and simmer for 45 minutes.
4. Season to taste and serve with couscous or crusty bread and Domaine Santa Duc 'Les Saintes Vierges'.