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Domaine L'Abbe Dine Chateauneuf-du-Pape 2016 - Last Bottle

Domaine L'Abbe Dine Chateauneuf-du-Pape 2016

Hi! Are you performing a complex surgery right now? No? Then please, PLEASE do whatever is necessary (pull over your car, SUV, moped, whatever) to snag the 92-POINT 2016 (greatest vintage in Chateauneuf in recent history…) L’Abbe Dine! A one woman show (well, Mom helps) along with the consulting genius of Philippe Cambie, Nathalie Raynaud is a up-and-coming rockstar…! THE PRICE! Madness! For 2016?? C’mon!!


It’s honestly hard to convey the lush aromatics here. Not a heavy wine at all, but it FLOWS and CRUISES with strawberry scents, raspberry liqueur, anise, spearmint, wild Mediterranean spices, and that rich, long, complex and warm feel that is so wonderfully abundant in the ‘16s. Beautiful balance, too, Nathalie is never heavy-handed..! SO GOOD.


It’s NUTS to find Chateauneuf from '16 priced like this ----it just hit our warehouse and we are all already throwing cases into our cars. Gotta go! While it lasts…!




Technical Details

Country: France
Region: Rhone Valley
Appellation: Chateauneuf-du-Pape
Varietal: Red Blends
Winemaker: Nathalie Reynaud
Aging/Cooperage: 100% Stainless steel tank
Alcohol: 14.50%

About The Producer

Domaine l’Abbe Dine is a new domaine in the Southern Rhone Valley. They are located in Courthezon. While the vineyards have been owned by the same family for close to 140 years, 2012 marks the debut vintage for the wines of Domaine l’Abbe.  The Reynaud family began planting vines in Chateauneuf du Pape in the 1880s in the Les Berdines lieu dit. The name, l’Abbe Dine can be translated into “The Abbot’s Dinner”.  With the 2012 vintage, Nathalie Reynaud brought in Philippe Cambie to consult on the wines and vineyard management. Prior to the 2012 vintage, the harvest of Domaine l’Abbe Dine was sold to another Chateauneuf du Pape producer and family friend as well as Cellier des Princess, the local cooperative. Domaine l’Abbe Dine owns 4 hectares of vines in the Chateauneuf du Pape appellation that are planted for the production of red wine grapes. The estate uses only organic farming techniques.

Pairing Suggestions

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

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