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This red Châteauneuf-du-Pape, produced from 70-year-old vines, is the majestic expression of a legendary terroir, offering a powerful, balanced, and highly elegant wine, organically grown.
The red Châteauneuf-du-Pape Traversier from Château Simian embodies all the nobility of this mythical appellation. It comes from 70-year-old vines and is a blend dominated by Grenache, complemented by Syrah, Mourvèdre, Cinsault, and Counoise. Behind its delicate garnet-red color lies an aromatic intensity combining ripe red fruits, spices, and notes of garrigue, supported by a refined, balanced, and persistent palate. It is a wine of character, both powerful and elegant, reflecting the craftsmanship of a great terroir.
Body: powerful
Tannins: powerful but well integrated
Sweetness: dry
Acidity: high
Food pairing: this exceptional red wine pairs beautifully with characterful meats, both roasted and braised, as well as with game and poultry. It also complements roasted vegetables with garrigue herbs. Best opened between 2023 and 2033 and served at 16–17 °C.
The estate
Château Simian, located in Piolenc in the southern Rhône Valley, has been a family estate for five generations. The estate covers 25 hectares of vineyards spread across several appellations: Châteauneuf-du-Pape, Massif d'Uchaux, and Côtes du Rhône, as well as a few hectares of Vin de Pays.
Since 2011, the Serguier family has farmed the vineyards according to the principles of organic and biodynamic agriculture, certified respectively by Ecocert and Demeter. This sustainable approach emphasizes harmony between the vineyards and nature, contributing to the quality and character of their wines.
Châteauneuf-du-Pape Traversier rouge 2023 | Château Simian
The grapes are harvested and sorted by hand, then destemmed and crushed, after which they macerate for 25 days in concrete tanks at a controlled temperature. Regular punch-downs and rack-and-return operations (pigeage and délestage) promote the extraction of aromas and tannins, while daily stirring beneath the cap refines the structure.
After pneumatic pressing, racking, and malolactic fermentation, the wine is aged for 18 months in tanks to preserve its natural balance between power, freshness, and a velvety texture.