Domaine Lou Frejau Chateauneuf du Pape Rhone Wine, Complete Guide

Learn everything about Domaine Lou Frejau Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, history of the property, information on 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 Lou Frejau does not have a very long history in the Southern Rhone Valley. In fact, they only date back to 1982, when Serge Chastan created the property.

Because of their rocky and stone filled terroir, the name of the estate is actually the Provencal term for various rocks and stones, with a polished appearance. Once you see the terroir, it makes perfect sense.

Domaine Lou Frejau Vineyards, Wines, Winemaking

The vineyards of Domaine Lou Freja have been farmed using 100% Agriculture Biologique standards since 2007. Domaine Lou Frejau was certified in 2010. Today, Domaine Lou Freja is a true family run and managed vineyard. Serge Chasten is now joined by his son Julien Chasten and his sister, Sandrine Chasten.

Domaine Lou Frejau owns 7.5 hectares of vines in the Chateauneuf du Pape appellation. 7 hectares are used for red wines with a terroir of small stones, clay and limestone soil. The remaining .5 hectares of vines are reserved for making Chateauneuf du Pape Blanc. Domaine Lou Freja also makes a red wine in the Cotes du Rhone appellation.

Domaine Lou Frejau produces 2 red Chateauneuf du Pape wines and 1 Chateauneuf du Pape white wine.

In addition, Domaine Lou Frejau also produces a red and white wine from the Cotes du Rhone Villages appellation, where they own 10.5 hectares of vines, as well as a Vin de Table wine.

Domaine Lou Frejau Chateauneuf du Pape is made from a blend of approximately; 53% Grenache, 21% Mourvedre, 9% Syrah, 8% Vaccarese, 5% Cinsault, 2% Counoise, 1% Terret and 1% Muscardin. The wine is aged in old foudres for about 12 months prior to bottling. The production is just under 1,000 cases of wine per vintage.

Domaine Lou Frejau Cuvee XIII Cepages is as the name suggests, made from a blend of 13 different, allowable grape varieties, although as you would expect, Grenache is the main varietal used in the blend. The wine is aged in a combination of demi-muids and used French oak barrels for 12 months.

Domaine Lou Frejau Chateauneuf du Pape Blanc comes from a blending of 30% Clairette, 30% Grenache Blanc, 30% Bourboulenc and 10% Roussanne.

When to Drink Domaine Lou Frejau, Anticipated Maturity, Decanting Time

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

Domaine Lou Frejau is usually better with 1-3 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 2-7 years after the vintage.

Serving Domaine Lou Frejau with Wine, Food Pairing Tips

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

Lou Frejau is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue, and cassoulet. Domaine Lou Frejau is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.

The white wine of Domaine Lou Frejau 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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