Chateauneuf-du-Pape Domaine Chante Cigale 2023

Currently out of stock Previously listed by 1 tracked merchant from £35.99; last checked 18 Jul 2026.

Producer	Domaine Chante Cigale
Vintage	2023
Style	Red
Region	Rhône

About this wine

Domaine Chante Cigale Châteauneuf-du-Pape is a proper, traditional Châteauneuf-du-Pape from an historic estate located within the village itself. Owned by the Sabon Favier family, this wine showcases ripe black fruit aromas balanced by lightly herbal, oaky notes. The palate is generous with dark plum and blackberry characters, and plump textured tannins, full-bodied but expertly balanced. Crafted from 60-year-old vines on classic galets soils and certified organic, this wine represents exceptional quality and authenticity. Why You'll Love It This is authentic Châteauneuf-du-Pape from Domaine Chante Cigale, an historic family estate located within the village. The 60-year-old vines grow on clay and chalk covered with the classic large pebbles (galets) that naturally keep yields low. With traditional long cuvaison (21-24 days), extended maceration, and 14-18 months ageing in foudres and oak, this wine offers remarkable depth and complexity. Certified organic and award-winning (Silver medals from Decanter and IWC), it delivers exceptional quality at outstanding value for Châteauneuf-du-Pape. Meet the Producer Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for generations. The estate is committed to organic viticulture and traditional winemaking, producing wines that authentically express the legendary terroir of Châteauneuf-du-Pape. Production The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large pebbles (galets) found in this area, which naturally keep yields low. The vines are over 60 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand with selective sorting of the grapes. The grapes undergo a traditional long cuvaison at quite high temperature with extended maceration on the skins (21-24 days) to extract plenty of colour, fruit and tannins. This is followed by ageing for 14-18 months in foudres (la