Caroline Charrier's grandparents bought their farm in Courthézon in 1943, right within the eastern boundary of the Châteauneuf-du-Pape appellation. They chose sandy vineyards not for any grand winemaking philosophy, but simply because they were close to the farm. Sometimes the best decisions are the most practical ones.

Courtedune is the antique name for the village of Courthézon, with the “dune” part referring to sand. The area is known for this rare soil type that gives Grenache its most exquisite expression. As Caroline explained to Decanter’s Matt Walls, “Grenache and sand are two things that go together very well, because Grenache is a very fine variety, and sand gives it even greater finesse.”

This is a domaine that has grown organically over decades, letting terroir and practicality guide their choices rather than modern fads. Their 99% Grenache blend comes from ancient bush vines, whole-bunch fermented and aged in concrete tanks—no oak, no artifice, just pure expression of these magical sandy soils.

Why You'll Love It

• Rayas-Level Terroir: Same sandy soils as the $1,000+ legend, at 1/18th the price, with an élevage in concrete tank that preserves freshness and purity.
  

• Ancient Vine Pedigree: 90-year-old Grenache bush vines delivering concentrated, GORGEOUS fruit like fresh raspberries, grenadine, strawberry nectar, and complex notes of lavender honey and garrigue.
  

• Exceptional 2020 Vintage: Widely considered one of the best recent vintages in the Southern Rhône.
  

• Emerging Star: Decanter’s 95-point recognition and international acclaim for this previously unknown gem is just the beginning.
  

• Limited Availability: We are one of the few US sources for this increasingly sought-after producer.

How to Drink It

• Decant 30 minutes before serving at 55-62°F  in Burgundy stems.
  

• Drinking beautifully now through 2028. Remember Bob Parker’s dictum, which we have found to be true in a torrid 25-year love affair with CDP: Most Châteauneuf-du-Pape is best in its first 8 years of life.
  

• Pair with herbes de Provence-crusted rack of lamb with byaldi (ratatouille terrine).