Domaine Bois de Boursan 2015 'Tradition' Chateauneuf-du-Pape AOC

Domaine Bois de Boursan 2015 'Tradition' Chateauneuf-du-Pape AOC

Item Number: 12467

UPC: 0-811644011297

Country: France
Region: Rhone
Sub Region: Southern Rhone
Appellation/AVA: Chateauneuf-du-Pape AOC
Estate Grown Wine: Yes
Vintage: 2015
Grape(s): 65% Grenache Noir / 15% Syrah / 15% Mourvedre
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 14
Viticulture: Practicing Organic
Soil Type: Clay and chalk

Vine Age: 35 to 115 years old
Yeast: Native

Winemaking Notes: The classic red of the domaine accounts for approximately 85% of the annual production of the estate. The grapes are not destemmed. The maceration and fermentation lasts for three weeks in 70% concrete and 30% stainless steel. The élevage encompasses an additional eighteen months before the wine is bottled unfiltered and unfined. It matures for 10 months before release to the USA.

Tasting Notes: This wine has superb energy and an incredible length of flavor. The nose is complex, which expresses floral notes, red and black berry fruit, thyme, honey and lavender. The tannins are silky and fresh.

91-93pts (2016 Vintage) Jeb Dunnuck 8/28/2018
"Still not bottled, the 2016 Châteauneuf-du-Pape is a terrific wine, as well as a great example of the vintage. Ripe and upfront, with a gorgeous bouquet of black cherries, blackberries, new saddle leather, and roasted herbs, it's full-bodied, has sensational depth and richness, ripe, yet present tannin, and a great finish. Give it a few years and drink it over the following 10-15 years. I continue to love the wines of Jean-Paul Versino, and these are as classic and traditional as they come."


  • The Wine Advocate
    Rating: 91-94 ()

    The 2016 Chateauneuf du Pape—a blend of 70% Grenache, 10% each Mourvèdre and Syrah, and smaller amounts of other permitted varieties—will spend a full two years in foudres prior to bottling. It's a full-bodied, rich and velvety wine, with layers of dark fruit resembling cola and black cherries and a touch of ground spices on the long finish. It should be a beauty. - Joe Czerwinski