Our previous post provided a general overview of Châteauneuf-du-Pape, the territory, the appellation and the main winemaking practices, so if you missed that you may want to go back and take a look at that before reading this post, which instead revolves around my review of a Châteauneuf-du-Pape wine that I really like: Domaine Chante Cigale, Châteauneuf-du-Pape AOC, 2009 ($35).
The Bottom Line
Overall, the Chante Cigale CDP 2009 that I had was a very good to outstanding wine: I was impressed both by its broad and intense bouquet of aromas (tart cherry, black currant, wild berries, violet, cocoa, wet soil, leather, sweet tobacco, rosemary, vanilla, licorice, black pepper, forest floor and a barnyard note) and by its delicious mouthfeel, which combined fruity and spicy flavors with a smooth, balanced sip. All in all, an extremely pleasant and ready to drink wine which delivers good bang for the buck.
(Explanation of our Rating and Pricing Systems)
About the Appellation and the Grapes
For plenty of information about the Châteauneuf-du-Pape appellation and the “GSM” grape blend, please refer to our previous post about Châteauneuf-du-Pape.
Regarding Cinsaut, a grape that is part of the Chante Cigale blend beside the GSM trio, this is a black-berried grape variety originating from southern France, probably from the Languedoc-Roussillon area. Its earliest documented mention dates back to 1600 under its old synonym “Marroquin“; later on (1829) it was referred to as “Sinsâou” and finally by 1888 it took its current name of Cinsaut.
Cinsaut has also been known and cultivated in Italy since the XVII century (both in Sicily under the name “Grecaù” and in Puglia under the name “Ottavianello“) and in Spain under the name “Sinsó“.
Notably, Cinsaut was also used in South Africa to breed the Pinotage variety (a cross between Pinot Noir and Cinsaut, the latter erroneously referred to as “Hermitage” in South Africa).
Cinsaut finds optimal conditions in southern Frances’s warm and dry soils, where it produces red wines that are generally smooth, fruity and aromatic and it often serves as a blending partner. Cinsaut also makes pleasantly fresh and perfumed rosé wines.
In 2009, total plantings of Cinsaut in France were 20,800 HA, mainly in the Languedoc-Roussillon and Provence-Côte d’Azur districts, as well as in Châteauneuf-du-Pape, where it may serve as a minority blending partner in the local red.
The country with the second largest Cinsaut plantings after France is South Africa, with 2,241 HA in 2008.
In Italy, total plantings in 2000 were a mere 288 HA, mostly in the Puglia region (particularly in the Ostuni DOC territory) under the synonym Ottavianello.
Cinsaut is also cultivated in Morocco and Lebanon, as well as in California that in 2008 had just 47 HA.
(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about this and more grape varieties, check out our Grape Variety Archive)
About the Producer and the Estate
The history of Domaine Chante Cigale starts in 1874, when the then owner Mr Hyppolite Jourdan named his 28 HA estate “Clos Chante Cigale” (meaning, “vineyard of the singing cricket”). The name of the estate was then changed to the current “Domaine Chante Cigale” in 1936, when its wines earned the AOC appellation.
Currently, the wine is made from a blend of 65% Grenache, 20% Syrah, 10% Mourvedre and 5% Cinsaut grapes that grow in 33 HA of vineyards on a soil that is a mix of limestone, sand and pebbles. Grapevine density ranges from 2,500 to 4,500 vines/HA and the average age of the vines is 45 years. Total production is 120,000 bottles per year.
Our Detailed Review
The wine that we are going to review today is Domaine Chante Cigale, Châteauneuf-du-Pape AOC, 2009.
The wine was a whopping 15% ABV and the proportions of the blend were 65% Grenache, 20% Syrah, 10% Mourvédre and 5% Cinsaut (for more information about those grape varieties, check out our Grape Variety Archive). In the U.S. it retails for about $35.
The grapes underwent a 5-day prefermentative cold maceration phase at 50F/10C, followed by a 28 to 35 day fermentation and maceration phase with punch-downs and pump-overs. The wine then aged for 15 to 18 months 70% in concrete vats and 30% in new oak barrels.
As always, for my review I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher. For your own structured wine tastings, consider downloading our FsT Wine Tasting Chart!
In the glass, the wine was ruby red and viscous.
On the nose, its bouquet was intense, complex and fine, presenting an impressive kaleidoscope of aromas: tart cherry, black currant, wild berries, violet, cocoa, wet soil, leather, sweet tobacco, rosemary, vanilla, licorice, black pepper, forest floor and a barnyard note.
In the mouth, the wine was dry, had high ABV, and was smooth; it was still moderately acidic, moderately tannic and tasty. It was full bodied and balanced, with intense and fine mouth flavors of tart cherry, wild berries, dark chocolate, licorice, rosemary and a peppery note. It had a medium finish and its evolutionary state was ready approaching maturity, meaning great to be enjoyed now but suitable to be kept in the cellar for not more than a couple more years.