Château de Nalys - Châteauneuf du Pape blanc 2021

Things are moving forward at the powerful Ampuis estate. In the north, Philippe Guigal no longer hides his desire to eventually transition to organic farming, and the recent plantings at the Le Plomb site were carried out to allow for winch-assisted work. But it is in the south that the most significant projects are underway, with a new winery set to be operational at Château de Nalys as early as the 2025 harvest and new buildings expected in 2026. Meanwhile, the first tastings—still unofficial—of La Reynarde, the future new gem of Côte Rôtie, are continuing, proving to those who had their doubts the beauty of the Fongeant terroir.

This extraordinary white wine is made from Roussanne, White Grenache, and a touch of Clairette (20%), fermented in oak and then aged in demi-muids for 9 months. Initially floral, the nose becomes more mellow with aeration, revealing aromas of dried apricot, verbena, and honey, enhanced by buttery and vanilla notes. Lively on the palate, the wine adds plenty of tension and minerality to this complex profile and displays a creamy texture, supported by well-balanced oak that preserves the fruit and freshness. A perfectly crafted gem.

One of the oldest estates in Châteauneuf-du-Pape, first recorded in the 17th century, when it was owned by the Nalys family. Its venerable vineyard (52 ha) experienced a renaissance beginning in the 1950s. A staple of the appellation, it was acquired in 2017 by Maison Guigal. The transition to organic farming is underway.

Notes of marzipan, apple, and ripe pear. Plenty of spices and cloves. A charming, well-structured mid-palate—ripe and rich—with honeysuckle and vibrant white peach. Opulent, seductive, and very appealing.

The 2021 Châteauneuf-du-Pape Grand Vin Blanc is deeper and richer, but its aromas and flavors of white peach, apple blossom, and mineral chalk are also quite subdued. Medium-bodied, concentrated, and vibrant on the palate, it exhibits a more refined and concentrated style and is very much in line with the cooler vintage. Let it age for a year or two in the cellar.