Domaine Charbonniere Chateauneuf du Pape Rhone Wine Complete Guide

Learn everything about Domaine Charbonniere, Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Domaine Charbinniere History, Overview

Domaine Charbonniere is a contender for the best value wine in Chateauneuf du Pape. The wines produced at the domaine pair high quality with character and fair pricing. In today’s world, that combination is harder to find than ever.

The domaine is named after a small parcel of vines called, Carboniere. Carboniere is loosely translated from French into an area of burning charcoal. Charbonniere was founded very early in the 20th century when the vineyards were purchased in 1912 by Eugene Maret.

Eugene Maret was Michael Maret’s grandfather. Michel Maret is the third generation of the family to manage the Southern Rhone Valley estate. He took over running Domaine Charbonniere in 1973.

His daughters joined him at Domaine Charbonniere in 2004, helping him manage the vineyard. Today, Caroline Maret and Veronique Maret both help manage the property.

Domaine Charbonniere Vineyards, Wines, Wineries

Domaine Charbonniere controls 17.5 hectares of vines planted in the Chateauneuf du Pape appellation for the production of red wine and .5 hectares for making white wine.

They also own 9.7 hectares of vines in Vacqueyras and Cotes du Rhone. Their vineyards are scattered throughout Chateauneuf du Pape, with their best parcels being located in the La Crau sector. Because their vineyard parcels are in varied locations, they have a myriad of terroirs from sand, to clay to rock soils that are common in La Crau.

To produce the wines, all the fruit is completely destemmed and the wine is aged in a combination of foudres or small, French oak barrels for 12 – 18 months, depending on the wine and the vintage characteristics.

The best vintages of Domaine Charbonniere are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000 and 1998.

Currently Domaine Charbonniere produces 5 different red Chateauneuf du Pape wines and 1 Chateauneuf du Pape Blanc.

Domaine Charbonniere Chateauneuf du Pape – 70% Grenache, 15% Syrah and 15% Mourvedre create the blend. This is their entry level wine. Close to 4,250 cases are produced each vintage.

Domaine Charbonniere Cuvee Mourre des Perdrix is made blending from 70% Grenache, 15% Mourvedre and 15% Syrah from vines ranging from 30-50 years of age. The wine is aged in foudres and oak barrels for 12 to 18 months. The production is close to 650 cases per year.

Domaine Charbonniere Cuvee Singularis is the most recent addition to their continuing portfolio of wine. Produced from close to 100% old vine Grenache, the grapes come from a tiny parcel of vines planted quite close to the Hautes Brusquieres lieu-dit.

Domaine Charbonniere Les Hautes Brusquieres Cuvee Speciale comes from blending from 60% Grenache and 40% Syrah from vines that range in age from 30 to 50 years. The wine is aged in a combination of demi-muids and foudres. Not much wine is made. On average only 350 cases are made every year.

Domaine Charbonniere Cuvee Vieilles Vignes comes from old vine Grenache with vines that are close to 90 years old. The Grenache is blended with between 5% to 10% Mourvedre. The wine is aged foudres and a small amount of new, French oak barrels for 12 to 18 months. The production is tiny at close to 350 cases of wine per year.

Domaine Charbonniere Blanc comes from a blend of 40% Grenache Blanc, 40% Roussanne and 20% Clairette. The production is close to 175 cases per year.

Domaine Charbonniere l’Envol made from a blend of 70% Mourvedre and 30% Grenache was only produced in the 2009 and 2010 vintages.

When to Drink Domaine Charbonniere, Anticipated Maturity, Decanting Time

Domaine Charbonniere can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for between 1-2 hours.This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine Charbonniere is usually better with 2-5 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-20 years after the vintage.

Serving Domaine Charbonniere with Wine, Food, Pairing Tips

Domaine Charbonniere is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Domaine Charbonniere is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, barbecue, sausage, eggplant, tomato, cassoulet and cheese.

Domaine Charbonniere is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.

The white wine of Domaine Charbonniere is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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