COLOUR
Red
TYPE
Still
VINTAGE
2006
GRAPE
Grenache, Syrah, Mourvèdre, Cinsault
PRODUCER
Léonce Amouroux
REGION
Rhône
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The history of Clos de l'Oratoire des Papes began in 1880 when Edouard Amouroux inherited a prime vineyard plot in Châteauneuf-du-Pape, overlooked by an 18th-century stone oratory dedicated to Saint Marc. In 1926, his son Léonce Amouroux officially registered the trademark, naming the wine in honor of the Popes who built their summer palace nearby during the 14th century. Léonce also created the iconic Art Deco label featuring the stone oratory, the Papal tiara arch, and the papal medal. This historic label has remained completely unchanged for nearly a century, representing one of the most recognizable and enduring designs in the wine world. Today, under the stewardship of Maison Ogier, the estate continues to preserve this rich heritage and the distinct identity of its historic terroir.
ALCOHOL
14.0%
AVG. PRICE
€45
STYLE
Classic
SULPHITES
YES
When to drink
Now
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The 2006 vintage marks the estate's formal conversion to organic farming and the reintroduction of horse-drawn plowing.
Fact 02
The iconic Art Deco label, designed in 1926 by Léonce Amouroux, has remained completely unchanged for nearly a century.
Fact 03
The wine is named after an 18th-century stone oratory dedicated to Saint Marc, which overlooks the estate's vineyards.
FOOD PAIRING
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WINE MAKING PROCESS
The 2006 vintage represents a landmark year for Clos de l'Oratoire des Papes, marking its formal transition to organic farming practices and the reintroduction of horse-drawn plowing to preserve soil structure. The grapes are sourced from a diverse 22-hectare mosaic of Châteauneuf-du-Pape's four classic soil types, including the famous galets roulés. Harvesting is performed entirely by hand using small baskets, followed by a rigorous double sorting process. In the cellar, the grapes undergo traditional co-fermentation—fermenting different varieties together in the same vat to enhance complexity and integration. Maceration lasts approximately 20 days under temperature-controlled conditions. The wine is then aged for 12 months in a combination of large, neutral 30-year-old French oak foudres and concrete vats, ensuring the oak complements rather than dominates the natural fruit and terroir expression.
