93pts Jeb Dunnuck

Ripe stone fruits, chamomile, toast, and a beautiful sense of crushed stone-like minerality all emerge from the 2023 Châteauneuf Du Pape Blanc, a vibrant, medium-bodied white from this estate that has integrated acidity, terrific balance, and outstanding length. It has a kiss of almost Burgundian-like reduction right on opening, and this classy white is going to drink nicely for a solid decade, if not longer. Give it a year if you can. The blend is 30% Grenache Blanc, 30% Clairette, 25% Roussanne, and 15% Bourboulenc, and it was brought up in a combination of stainless steel, concrete, and old and new barrels.

91pts Robert Parker's Wine Advocate

Evoking aromas of spring flowers, white fruits and ripe orchard fruits intertwined with elegant spicy notes, the 2023 Chateauneuf du Pape Blanc from Domaine de la Solitude is medium-bodied, elegant and juicy, with a delicate core of fruit and fresh notes of flowers in the finish. This classic, well-executed white wine from Châteauneuf-du-Pape is a blend of 30% Grenache Blanc, 30% Clairette, 25% Roussanne and 15% Bourboulenc, all matured for 10 months in wooden tanks (10%), new barrels (10%), used barrels (10%) and stainless steel

Winemaker Notes

Domaine de la Solitude Châteauneuf-du-Pape Blanc is an elegant wine of great complexity, with citrus aromas enveloped in layers of minerality and herbal nuances. On the palate, this wine is full-flavoured with a creamy texture, powerful and long.

This domain has one of the best terroirs in Châteauneuf-du-Pape with its abundance of rounded quartzite stones from the Villafranchian period. These stones absorb heat during the day then radiate it at night, promoting full grape maturity. The grapes are manually harvested, once each variety has reached phenological ripeness, based on grape tastings by an expert panel. The grape bunches are then meticulously sorted to remove any unwanted fruit.

The grapes were pressed immediately upon arrival at the winery. The juice was cold settled and then fermented in temperature controlled tanks. The wine was racked and then aged on its fine lees in small tanks with regular stirrings. A proportion of the Roussanne was matured in new oak for a short period, adding subtle complexity to the resulting wine. The wine was then bottled during the spring following the harvest.