The white Châteauneuf-du-Pape is not as famous as the red, but it's a must-discover, full of subtlety and elegance perfectly suited to white meats, mushroom dishes or simply good goat cheese. The aromas of our Domaine du Vieux Lazaret make it a suitable Châteauneuf-du-Pape to discover the Appellation in white which will delight connoisseurs of this rare product.
Presentation
Presentation
Our Domaine du Vieux Lazaret is one of the main estate of the appelation and one of the oldest, dating from 1748. The domaine covers around 100 ha, spread over the 3 typical terroirs. All 13 grape varieties are cultivated on our lands.
Presentation video
Location
Our plots are spread over several terroirs, around the village. This allows us balanced wines with all finesse.
Terroir
Clay soils formed from the decomposition of the limestone mother rock and soils of a sandy texture.
In the vineyard
10% of our domaine are planted in white grape varieties with the majority of Clairette and Grenache.
Harvest
October 2020 - unlike many of our colleagues, we finish the harvest with white grape varieties.
Winemaking
Pneumatic pressing, static cold settling, matured on lees for 4 months. No MLF. Vinification in concrete vats producing a very good thermal inertia.
Ageing
The Roussanne is vinified and matured in barrel before final blending. Bottling is done in February of the year following the harvest, before aging in the bottle.
Varietals
Bourboulenc
Clairette
Grenache blanc
Roussanne
Clairette
Grenache blanc
Roussanne
Specifications
Alcohol content : 13.5 % vol.
Age of vines : 35 to 50 years old
Advice
Ageing potential
5 to 10 years
Tasting
It is a long wine on the palate, full and fat, highlighting white flowers, peach and lemon on its youth. The years will give it apricot, honey and almond aromas and will confirm its minerality.
Visual appearance
Pale yellow, limpid and brilliant.
At nose
White flowers, peach and lemon aromas.
On the palate
Outstandingly long finish, full and fleshy.
Wine Tasting Video
Food pairings
Puff-pastries, white meats, goat cheese, fish and sea food.
Recipes
PORK SAUTE WITH WILD RICE AND ZUCCHINI GRATIN
For the sauté, you will need pork cut in cube, carrots, fresh cream, onion, button mushrooms, vegetable broth, olive oil and 2 tablespoons of flour (for the sauce).
- Start by cooking the pork in a pan with the olive oil.
- At the same time, cook the onions and the carrots together in a cooker (not closed for the moment) and then, add the vegetable broth.
- Add the pork and cook it for 25 minutes.
- Add the fresh cream and the mushrooms, mix well and add little by little the flour.
- Put back the sauté with the sauce to cook for 5 minutes.
- Cook the rice.
For the zucchini gratin, you will need zucchini, bacon, fresh cream, grated cheese and 2 eggs.
- Precook the bacon.
- Precook the sliced zucchini with skin and in steam.
- Mix together the cheese, the eggs and the cream. Then salt and pepper as you like.
- In an oven dish, put the zucchini and bacon and then, add the mix. Put to cook for 15 minutes at 200°C. Learn more ›
GUINEAFOWL WITH MUSHROOM
Start to slowly caramelize the vegetables and thyme with salt and butter, in a big pot. Clean and cut the mushrooms. Then, cut the poultry, add some salt and pepper. Preheat your oven at 160°, put the Guineafowl, skin on the mix on the vegetables and thyme, add some butter and cover. Brown the skin and then deglaze the juice with some white wine. Cover with the mushrooms. Top up with the wine. Close the pot and put it in the oven for 45 minutes to 1H. Add 2 or 3 tablespoons of cream and put the pot back in for 15 minutes. Serve and add a little bit of chervil, ready to eat ! Learn more ›
GINGER BEEF
You will need 600g of beef blade, 2 onions, 2 cloves of garlic, ginger, cilantro, 1 meat broth, salt, pepper and butter.
To start, slice the meat, cut the onions and garlic. Put a knob of butter in a dish and fry the onions, garlic and the beef. Sprinkle with ginger the preparation according to your taste. Put some salt and pepper, cover the meat with water and dip the broth. Simmer for 1h-1h30 over low heat. We sugges you to serve it with a cereal mixture or with noodles. Learn more ›
Reviews
The nose of beeswax, lime zest and jasmine pulls you into this powerful, creamy but very clean and precise white Chateauneuf. Impressively long and finely nuanced finish"
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Le nez de cire d’abeille, de zeste de citron et de jasmin vous entraîne dans ce Châteauneuf blanc puissant, gras mais très épuré et précis. Finition impressionnante, longue et finement nuancée"
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- Editor's choice -
A penetrating strike of honey lends richness to zingy notes of tart nectarine and apricot in this bright-fruited wine. A blend of 45% Grenache Blanc, 30% Clairette, 20% Bourboulenc and just 5% barrel-fermented Roussanne, its fruit profile is scintillating and pure, accented by a hint of smoky, toasty perfume. It’s a lovely dry white to enjoy young but will likely drink well through 2030 at least"
"A penetrating strike of honey lends richness to zingy notes of tart nectarine and apricot in this bright-fruited wine. A blend of 45% Grenache Blanc, 30% Clairette, 20% Bourboulenc and just 5% barrel-fermented Roussanne, its fruit profile is scintillating and pure, accented by a hint of smoky, toasty perfume. It’s a lovely dry white to enjoy young but will likely drink well through 2030 at least"