Clairette

Based on insight from Josh Raynolds, we've recently been exploring Chateauneuf-du-Pape Blanc wines made with a significant percentage of Clairette.  This unique varietal provides a bit more freshness and lift to the blend... adding welcome acidity for food friendliness and interesting notes of pear or apple.

2013 Chateau Mont-Redon Chateauneuf-du-Pape Blanc (55% Grenache Blanc, 20% Clairette, 10% Roussanne, 10% Bourboulenc, 5% Picpoul). Aged entirely in stainless steel tanks. Peak drinking window. Gorgeous fruit forward nose.  Vibrant apple and pear with a smoky minerality. Love this.

2016 Domaine de Vieux Télégraphe Chateauneuf-du-Pape Blanc Le Crau (40% Clairette, 30% Grenache Blanc, 15% Bourboulenc, 15% Roussanne). Younger and more finessed. More of an herbal grassiness on the nose. Subtle pear and lime with earthy minerality.  Nice acidity.  I like the Mont Redon better, but need to see how this shows in a few years ...