Chatneuf Clos Du Calvaire

Chatneuf Clos du Calvaire is a flagship red from one of Châteauneuf-du-Pape’s long-established family estates. The domaine was founded in 1923 and today farms 33 hectares spread over 24 plots around the village, giving access to many of the region’s most prized soil types. Classic rounded “galets roulés” (rolled pebbles), red sandstone, limestone and sandy safre each contribute something different to the final blend: power, fragrance, finesse and freshness.

The vineyards are certified organic and managed with an agro-ecological approach. Cover crops regulate soil temperature and water, then decompose to build organic matter, while hedgerows and natural corridors encourage beneficial insects and biodiversity. All grapes are harvested by hand at low yields from vines that average around 50 years of age, ensuring concentrated fruit with excellent physiological ripeness. 

In the cellar, Clos du Calvaire keeps the focus firmly on vineyard character. The Grenache-based blend (complemented by Syrah, Mourvèdre, Cinsault and often a touch of Counoise) is fully destemmed, fermented with native yeasts and given a relatively long maceration in concrete vats to extract color, aroma and structure without harshness. Elevage is deliberately gentle: roughly a year in a mix of steel and older large oak, just enough to refine the tannins while preserving bright fruit and savory detail. 

In the glass, Chatneuf Clos du Calvaire is immediately inviting. Aromas of ripe red cherry, raspberry and wild strawberry are lifted by rose petal and the region’s signature garrigue—thyme, rosemary and dried herbs. The palate is supple and medium-full bodied, with layered red-fruit flavors, subtle licorice and spice, and finely knit tannins that carry through a long, harmonious finish. Despite a generous Rhône richness and typical alcohol around 15%, the wine remains balanced and energetic rather than heavy. 

This is a highly versatile food wine: pour it with roast lamb studded with garlic and herbs, grilled ribeye, slow-braised short ribs, duck with cherries, mushroom ragù or aged Gouda and Comté. Thanks to its structure and concentration, it can comfortably cellar for a decade or more, but it is also delicious in its youth after a brief decant, making it a smart choice both for special-occasion dinners and serious Rhône collectors.