Domaine Santa Duc Châteauneuf-du-Pape 'La Pied de Baud' 2019

Domaine Santa Duc Châteauneuf-du-Pape 'Le Pied de Baud' is a highly rated and elegant red wine from the Southern Rhône, crafted from old-vine Grenache (80%), with Mourvèdre (15%) and Cinsault (5%). This exceptional cuvée offers deep aromas of dark berries, liquorice, wild herbs, and floral spice. Concentrated and structured on the palate, it features silky tannins and a long, harmonious finish. A stunning expression of Châteauneuf-du-Pape terroir that balances power and finesse, perfect for cellaring or immediate enjoyment.

*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, Refined
Grape Varietal: 80% Grenache, 15% Mourvèdre, 5% Cinsault
Tastes Like: Blackberry, liquorice, dried herbs, floral spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Clay and limestone soils with galets roulés
Aging: Aged in large oak foudres and amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc has established itself as a benchmark estate in the Southern Rhône, with a focus on organic viticulture and precision winemaking. 'Le Pied de Baud' is a single-site cuvée named after a prestigious parcel in Châteauneuf-du-Pape, planted with old-vine Grenache and complementary southern varietals. The Gras family crafts this wine to showcase the purity, richness, and depth of its terroir, resulting in a wine of remarkable ageability and elegance.

Red Meat: Slow-roasted beef with thyme or grilled lamb rack with garlic.
Game: Wild boar with berry compote or duck breast with pepper sauce.
Poultry: Roast guinea fowl with mushrooms or coq au vin.
Vegetarian: Truffle risotto or eggplant and lentil moussaka.

Comté: Aged and nutty, enhancing the wine's richness.
Bleu d'Auvergne: Creamy and intense, contrasting beautifully with the wine's fruit and spice.
Tomme de Provence: Rustic and herbal, mirroring the wine's garrigue character.
Brie de Meaux: Soft and buttery, balancing the wine's structure.

Gardianne de Taureau (Bull Stew from Camargue)

Ingredients:

• 1.5kg bull or beef shoulder, cubed
• 2 onions, sliced
• 3 carrots, chopped
• 3 garlic cloves, minced
• 750mL red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig thyme
• Black olives (optional)
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate the meat overnight in red wine with herbs, garlic, and vegetables.
2. Drain and brown meat in olive oil, then set aside.
3. Sauté onions and carrots, stir in tomato paste, and return meat to pot.
4. Pour in marinade and simmer covered for 3–4 hours until tender.
5. Serve with Camargue rice or crusty bread and a glass of Domaine Santa Duc 'Le Pied de Baud'.