The 2023 Chateauneuf du Pape Cuvee de Mon Aieul is more vibrant and perfumed than last year, unfurling with aromas of violet, rose petals, mulberries and garrigue. Medium- to full-bodied, layered and textural, it\u2019s concentrated yet supple, with a fleshy core of fruit framed by velvety tannins and concluding with a long, lively and ethereal finish. Crafted entirely from Grenache Noir vinified with whole clusters, it\u2019s precise and superbly realized.
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\nDomaine Pierre Usseglio cultivates 25 hectares in Ch\u00e2teauneuf-du-Pape, divided among 17 parcels on sand, clay, limestone and galets roul\u00e9s. Grenache dominates the c\u00e9pages, supported by Syrah, Mourv\u00e8dre and Cinsault. Old vines, many between 35 and 75 years of age, provide the backbone of the domaine\u2019s plantings, and harvesting is carried out entirely by hand. Low yields and parcel-specific viticulture remain central to the estate\u2019s philosophy.
\nIn the cellar, about 60% of the red fruit is destemmed. Fermentations, conducted with native yeasts under temperature control, last 25 to 35 days. Macerations are long, but extraction remains measured. \u00c9levage occurs in a combination of concrete vats, demi-muids and older foudres, lasting 12 to 18 months, depending on the cuv\u00e9e. Whites are treated to long pressing, cool fermentations and maturation on the lees to emphasize freshness and texture.
\nBeyond Ch\u00e2teauneuf, the Usseglio family has also expanded into Lirac, producing a red from Roquemaure since 2011 and, more recently, a white\u2014half Grenache Blanc, half Clairette\u2014both increasingly precise in execution.<\/p>\n
\u2014 Yohan Castaing (10\/16\/2025)
\n\u00a9 wine advocate | Reprinted with Permission<\/p>\n