Situated northeast of the town, the vineyards abut those of Château Rayas. Spread over 70 hectares (60 of red, 10 of white), the soils vary greatly, from sand to quartz ‘galets’ (pudding stones) and clay/limestone outcrops. This diversity of soils and exposures adds complexity to the blend, with the fruit from the sandier soil lending aromatic elegance and that from the pudding stones giving power and intensity. The vines are between 40 and 70 years old on average.
The 18th century Château de Vaudieu has been in the Bréchet family for over 50 years and today is run by Laurent Bréchet, the grandson of the original owner. The name ‘Vaudieu’ originates from ‘Vallée de Dieu’, or ‘Valley of God’, a reference to the beauty of the area around Châteauneuf-du-Pape. Vaudieu has 70 hectares of vineyards in total, of which 60 hectares are planted with red varieties on prized sites that are located just east of Châteauneuf-du-Pape, neighbouring the vineyards of the famed Château Rayas.
55% Grenache/Garnacha , 33% Syrah/Shiraz, 7% Cinsault, 5% Mourvèdre
The fruit was hand picked, then destemmed and crushed before fermentation at 25°C in stainless steel tanks. Natural yeasts were used with regular délestages and gentle pumping over during the fermentation process which lasted around 30 days. Malolactic fermentation was over by mid-December. 10% of the wine was aged for eight months in 600 litre French oak barrels.
Pairs well with game dishes such as wild boar and most red meats, beef and lamb. Rich, tomato based pasta can work great as well as hearty chilli con Carne, and beef bourguignon.