Domaine Santa Duc Châteaunef 'Les Saintes Vierges' 2020

Domaine Santa Duc Châteauneuf-du-Pape 'Les Saintes Vierges' is the first single-vineyard cuvée the estate established within the appellation. Located in the northern sector of Châteauneuf-du-Pape, the vineyard features old Grenache vines supported by Mourvèdre and Counoise, planted in sandy, well-drained soils. The wine is elegant and perfumed, offering aromas of ripe cherry, blueberry, rose petal, and spice. Silky and refined on the palate, it shows balance, aromatic lift, and fine tannin structure—an expressive and graceful interpretation of this historic 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, Aromatic
Grape Varietal: Grenache, Mourvèdre, Counoise
Tastes Like: Cherry, blueberry, rose petal, dried herbs, spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Southern Rhône, France
Terroir: Sandy soils from a north-facing single vineyard
Aging: Aged in large oak foudres and terracotta amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc, a pioneer in organic and biodynamic viticulture in the Southern Rhône, began its Châteauneuf-du-Pape journey with 'Les Saintes Vierges'. This historic vineyard marked their first single-site acquisition in the appellation, chosen for its sandy soils and old-vine Grenache. The Gras family carefully crafts this cuvée to showcase floral elegance, freshness, and aromatic intensity while maintaining the structure and depth for which the region is known.

Red Meat: Grilled lamb cutlets with rosemary or beef fillet with garlic butter.
Game: Roast duck with red berries or rabbit with thyme and olives.
Poultry: Chicken Provençal with tomato and herbs or guinea fowl with mushroom sauce.
Vegetarian: Stuffed zucchini with lentils and spices or roasted beetroot salad with walnuts.

Comté: Aged and nutty, enriching the wine's spice and texture.
Tomme de Savoie: Earthy and smooth, pairing with red fruit and herb notes.
Chèvre: Aged goat cheese for contrast and balance.
Brie de Melun: Rich and soft, enhancing the wine's floral elements.

Rôti de Porc aux Pruneaux (Pork Roast with Prunes)

Ingredients:

• 1.2kg pork loin roast
• 200g pitted prunes
• 1 onion, chopped
• 2 garlic cloves, minced
• 200mL white wine
• 2 tbsp olive oil
• 1 sprig thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Brown pork in olive oil and set aside.
2. Sauté onion and garlic, then deglaze with white wine.
3. Place pork in a roasting dish, add prunes, thyme, and wine mixture. Cover and roast for 1 hour.
4. Uncover and roast an additional 15 minutes until golden.
5. Slice and serve with jus and a glass of Domaine Santa Duc 'Les Saintes Vierges'.