Domaine Santa Duc Châteauneuf-du-Pape 'La Pied de Baud' 2020

Domaine Santa Duc Châteauneuf-du-Pape 'Le Pied de Baud' is a single-vineyard red wine from a unique one-hectare parcel nestled in a forested area in the northern part of Châteauneuf-du-Pape. Composed of old-vine Grenache, Mourvèdre, and Cinsault, this cuvée expresses elegance, purity, and depth. Aromas of dark cherry, liquorice, wild herbs, and spice are followed by a textured and refined palate, supported by silky tannins and a long, mineral finish. A wine of great individuality and character, reflecting its distinctive, secluded 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, Textured
Grape Varietal: Grenache (old vines), Mourvèdre, Cinsault
Tastes Like: Dark cherry, liquorice, wild herbs, black plum, spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Châteauneuf-du-Pape
Region: Rhône Valley, France
Terroir: Single parcel with sandy soils surrounded by forest
Aging: Aged in large oak foudres and terracotta amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc is a leading estate in the Southern Rhône, known for crafting expressive and terroir-driven wines using organic and biodynamic principles. 'Le Pied de Baud' is sourced from a secluded one-hectare vineyard that benefits from unique microclimatic conditions. Surrounded by forest and composed of sandy soils, the site yields fruit of exceptional purity and aromatic intensity. The wine is a tribute to the individuality of place, and a standout in the domaine's Châteauneuf-du-Pape portfolio.

Red Meat: Slow-roasted beef brisket or grilled lamb chops with thyme.
Game: Venison with berry compote or rabbit stew with olives.
Poultry: Duck leg confit or guinea fowl with mushroom sauce.
Vegetarian: Roasted root vegetables with lentils or mushroom and polenta bake.

Comté: Aged and nutty, enhancing savoury notes.
Bleu d'Auvergne: Bold and creamy, complementing dark fruit and spice.
Tomme de Montagne: Rustic and herbal, echoing garrigue flavours.
Brie de Meaux: Soft and delicate, balancing the wine's depth.

Gardianne de Taureau (Camargue Bull Stew)

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, return meat to pot.
4. Pour in marinade and simmer covered for 3–4 hours until tender.
5. Serve with Camargue rice or rustic bread and a glass of Domaine Santa Duc 'Le Pied de Baud'.