The Delas winery was founded in 1835. Fifty years later, it had built a worldwide reputation and won its first gold medals. The vineyards cover almost the entire commune of Châteauneuf-du-Pape, as well as parts of four neighboring communes with similar soil types (Bédarrides, Courthézon, Orange, and Sorgues). The soil is very stony and of varying depth, consisting primarily of large quartz stones mixed with red, sandy clay. This is the driest area of the Côtes du Rhône, where the Mistral wind prevails. The large, round stones on the ground act as a "storage heater," absorbing the sun's heat during the day and releasing it at night.
After destemming and crushing, the grapes are placed in concrete vats for alcoholic fermentation. This takes about ten days and is followed by eight to ten days of maceration to complete the extraction. The wine is decanted under aeration to allow for natural stabilization of the components. It is then aged in 60-hectoliter oak barrels for eight to fourteen months.
This gives it its beautiful, full-bodied character, with strong aromas of spices and ripe red fruit like wild strawberry, raspberry, and cherry. The palate is full and powerful, with lovely tannins complemented by abundant black and red fruit. There are also subtle hints of licorice, herbs, and spices. In short, this Delas Châteauneuf du Pape is a superb glass. Ideal with traditional French and Provençal cuisine—stews, stuffed meats, and delicatessen meats.
