« Four centuries old, the exceptional terroirs of the Château de Nalys are managed under the keen auspices of Marcel and Philippe Guigal. They are passionate about making the wines in this flagship domain in the South »
Châteauneuf-du-Pape Red

Château de Nalys - Grand Vin

This Grand Vin de Châteauneuf-du-Pape is a perfect example of the class and complexity of Château de Nalys. An elegant palate with silky, powerful and long-lasting tannins.

Soil type

This wine is produced from three exceptional terroirs : « Nalys » (27%) with red sandstone typical of the Comtat and Saffres, « Bois Sénéchal » (23%) and « La Crau » (50%), both constituted of ancient alluvial stones from the Rhone, the famous galets.

Grape variety

59% Grenache, 32% Syrah, 5% Mourvèdre, 3% Counoise, 1% Vacarèse

Average age of vines

45 years of age.


Manual harvest and sorting, followed by vinification in wooden conical vats. Vinification lasts around 4 weeks.


Aging for 18 months of which 30% in wood (barrels and foudres).

Average yield

19 Hl / hectare


Eye : Deep, dark and dense red.
Nose : Intense nose of red and black berries, spice.
Palate : Beautiful composition, silky tannins, power and elegance.
Overall : Expressive, noble and complete.

Vintages 2017


Score : 97

A more serious, concentrated wine, the 2017 Châteauneuf Du Pape boasts a vivid ruby/purple color as well as rocking notes of dark fruits, ground pepper, violets, tobacco, and loads of stony, earthy minerality. With full body, building ripe tannins, terrific mid-palate depth, and a great finish, give bottles 2-4 years and enjoy over the following 15.



Score : (93-95)

To be bottled in November, I sampled the 2017 Chateauneuf du Pape Grand Vin on two occasions (once blind), with consistent notes. Black cherry and raspberry fruit dominate, although subtle notions of garrigue and peppery spice add interest. It's full-bodied, round and mouthfilling, lush, supple, silky and long. A blend of 51% Grenache, 36% Syrah, 12% Mourvèdre and 1% Counoise, almost half is maturing in concrete tanks, with another big chunk in foudres. Less than a third is in barrels or demi-muids.


A boire/à garder

Serving temperature

16-18°C (60-64°F).

Ageing potential

15-20 years.

Food and wine matching

Red meats grilled or cooked in sauces, game birds, aged cheeses.

The cooperage

of the domain


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