• 93 Points
    Cellar Selection
    Château La Nerthe 2018 Clos de Beauvenir White (Châteauneuf-du-Pape)

    Whiffs of vanilla and forest floor are rousing on the nose of this robust blend of Roussanne and Grenache Blanc. Vinified in large-format oak and matured partially in new barriques, it's slightly woody in its youth but there's a core of crisp stone fruit and citrus flavors that penetrate the palate. It should drink best from 2023 but will benefit from extended cellaring.

    — A.I. Published 3/1/2021
  • 93 Points
    Cellar Selection
    Château La Nerthe 2018 Clos de Beauvenir White (Châteauneuf-du-Pape)

    Whiffs of vanilla and forest floor are rousing on the nose of this robust blend of Roussanne and Grenache Blanc. Vinified in large-format oak and matured partially in new barriques, it's slightly woody in its youth but there's a core of crisp stone fruit and citrus flavors that penetrate the palate. It should drink best from 2023 but will benefit from extended cellaring.

    — A.I. Published 3/1/2021
  • 93 Points
    Cellar Selection
    Château La Nerthe 2018 Clos de Beauvenir White (Châteauneuf-du-Pape)

    Whiffs of vanilla and forest floor are rousing on the nose of this robust blend of Roussanne and Grenache Blanc. Vinified in large-format oak and matured partially in new barriques, it's slightly woody in its youth but there's a core of crisp stone fruit and citrus flavors that penetrate the palate. It should drink best from 2023 but will benefit from extended cellaring.

    — A.I. Published 3/1/2021
  • 93 Points
    Cellar Selection
    Château La Nerthe 2018 Clos de Beauvenir White (Châteauneuf-du-Pape)

    Whiffs of vanilla and forest floor are rousing on the nose of this robust blend of Roussanne and Grenache Blanc. Vinified in large-format oak and matured partially in new barriques, it's slightly woody in its youth but there's a core of crisp stone fruit and citrus flavors that penetrate the palate. It should drink best from 2023 but will benefit from extended cellaring.

    — A.I. Published 3/1/2021