Domaine Berthet Rayne Chateauneuf du Pape Rhone Wine, Complete Guide

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

Domaine Berthet Rayne History, Overview

Domaine Berthet Rayne, located in the Courthezon appellation is a relatively new producer, as they only formed the Domaine in 1978. Prior to that date, the property was known as Domaine des Cigalons.

In fact, Domaine des Cigalons only dates back to 1920, when the estate was founded by Raoul Raymond. At the time of the purchase, the vineyard was devoted to cherries.

In 1978 Dany Raymond, the grandchild of the founder married Christian Berthet-Rayne and as you can guess from the name, Domaine Berthet Rayne was founded. Today, the vineyard is managed by Laure Capeau and her husband Martial Capeau.

Domaine Berthet Rayne Vineyards, Wines, Winemaking

Domaine Berthet Rayne owns 25 hectares of vines. Of their vineyard land, 14.7 hectares are located in the Chateauneuf du Pape appellation. The majority of their vines are situated in the Chapouin, Coudoulet and La Gardiole lieux-dits in the northern part of Chateauneuf du Pape.

Much of their terroir consists of clay and chalk soils. They have old vines. Their oldest vines are more than 100 years of age. They also own vines located in the Cotes du Rhone. Since the extremely difficult 2002 vintage, Domaine Berthet Rayne has relied on 100% organic farming techniques. Domaine Berthet Rayne is Ecocert certified.

Domaine Berthet Rayne produces 4 red Chateauneuf du Pape and white Chateauneuf du Pape wines. Vinification takes place in traditional cement vats. Most of the wine is aged in stainless steel.

Domaine Berthet Rayne Tradition is made from a blend that is usually close to 60% Grenache, 20% Mourvedre, 10% Syrah, and 10% Cinsault. The berries are vinified in cement tanks. The wine is aged in neutral vats or tanks for an average of 12 months. Close to 2,000 cases are produced each year.

Domaine Berthet Rayne Elixir des Papes is made from 100% old vine Grenache. The terroir is rocks, pebbles, and limestone soils in the Coudoulet vineyard. The grapes are destemmed according to the needs of the vintage. Vinification takes place in cement tanks.

Domaine Berthet Rayne Fut de Chene is produced from a blend of 65% Grenache, 30% Mourvedre, and 5% Cinsault. The terroir is rocks, pebbles, and limestone soils in the la Gardiole vineyard. The average of the vines used to produce this Cuvee are 50 years of age. The grapes are destemmed.

The grapes are vinified in cement tanks. The wine is aged in demi-muids and used French oak barrels for up to 18 months. 900 cases of this wine are produced in most vintages.

Domaine Berthet Rayne is Cuvee Cadiac, the top wine of the estate is produced from an even split of 50% Grenache and 50% Mourvedre. On average the grapes come from vines that are over 65 years of age.

The terroir is rocks, pebbles, and limestone. The vines are planted in the Coudoulet lieu-dit. The berries are destemmed. Cuvee Cadiac is aged in up to 100% new, French oak barrels for an average of 12 months. Not much of this special wine is produced as production is on average close to 200 cases per year.

Domaine Berthet Rayne Blanc is made from a blend of 40% Clairette, 40% Bourboulenc, 10% Grenache Blanc and 10% Roussanne.

When to Drink, Anticipated Domaine Berthet Rayne maturity, Decanting Time

Domaine Berthet Rayne can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Domaine Berthet Rayne is usually better with 3-4 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 4-15 years after the vintage.

Serving and Decanting Domaine Berthet Rayne with Wine, Food, Pairing Tips

Domaine Berthet Rayne is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Berthet Rayne is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Domaine Berthet Rayne is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.

The white wine of Berthet 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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