The 2016 Chateauneuf du Pape—a blend of 70% Grenache, 10% each Mourvèdre and Syrah, and smaller amounts of other permitted varieties—will spend a full two years in foudres prior to bottling. It's a full-bodied, rich and velvety wine, with layers of dark fruit resembling cola and black cherries and a touch of ground spices on the long finish. It should be a beauty.
Joe Czerwinski, The Wine Advocate, Sept 18
Jean-Paul Versino at Bois de Boursan is one of the few growers who stick resolutely to traditional methods and his wines stand out for their wonderfully classical and typical Châteauneuf aromas. This is Châteauneuf as it used to be, as it always was, and not the modern, sweet and easy style that is now often produced in collaboration with the various consultant oenologues that plague contemporary French winemaking - so instead of mocha and coffee you will find lavender, garrigue, stones, ash and fresh, sappy fruit. Bois de Boursan wines are very aromatic, with tremendous texture and energy.
Versino uses whole bunch fermentation, wild yeasts, keeps extraction to a minimum, presses using an old basket press, élevages the wine for nearly two years in large old oak barrels and bottles unfiltered and unfined.