This beautiful full body white exudes white blossom, honey, apricot and ripe white nectarine with minerality, spices and herbs.  Perfectly balanced with medium plus acidity, lingering long on the palate. 

WINE INFORMATION

Jean-Paul Autard carries on the tradition established by Paul Autard when he founded the domaine in the village of Courthézon in the 1970's. He took over very early, at 17 years old, after his father passed away. His daughter Pauline now works with him.

Autard has 26 hectares of vines, of which 12 are in Châteauneuf-du-Pape and 14 in Côtes-du-Rhône. The aging cellar is a massive, vaulted cave cut into sandstone rock, housing the domaine’s barriques. The Autards feel privileged to have inherited a domaine in which the plantations of different varieties are perfectly adapted to the soil types - ranging from galets roulés, pebble and clay, to sandy-clay. They aim to get the most out of each variety by vinifying separately and then blending judiciously. The grapes are destemmed and fermentation takes place in stainless steel tanks with indigenous yeasts. After malolactic fermentation, the wines are transferred to barriques for aging. Since 2004, Jean-Paul has been working in his state-of-the-art winery, which allows him control over all phases of winemaking.

Autard’s vineyard is sustainably farmed and managed. The vines’ age, together with the limited use of only organic fertilizer, naturally ensures low yields and concentrated fruit. No pesticides, chemical anti-rot products or fertilizers are used. The health of the vineyard is ensured by meticulous work by hand, such as the removal in May and June of unessential shoots and leaves that would block the proper aeration of the vines. In a few years, he and Pauline will start uprooting some vines to replant 5% to 10% every year.

The Viognier comes from a parcel in Courthézon north-east of the domaine, and the Grenache Blanc from the same vineyard as for Côtes du Rhône Rouge, just opposite the winery. The vines average 40 years of age. The Viognier and Grenache Blanc were lightly pressed together over 2 days. Indigenous yeasts are used most of the time and grapes are 100% destemmed.  The juice fermented with only the native yeasts in new, 225 liter barrels for 6 months and malolactic fermentation was blocked to preserve freshness.

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, East Asian (Chinese/Japanese/Korean), Fish-full flavored (salmon/tuna), Fondue, Ham, Hors d'oeuvres, Indian Food, Lobster & Crab, Pork, Spicy Food, Thai or Vietnamese