Rhone Blend between $25 and $50

Looking for a ready to drink Chateauneuf du Pape that combines elegance with power, and doesn't break the bank? Yes please! A traditional blend of Grenache, Syrah and Mourvedre, aged in 30% new French oak barrels, you get... Read More

Famed New York Times wine critic Eric Asimov has written on several occasions that most wines have their seasonal associations. Rose in the summer, Rieslings in spring, and Chateauneuf du Pape in the fall. Thankfully, the cooler... Read More

With yields down, and demand up, it's harder and harder to find hidden gems in Chateauneuf du Pape. Such is the case for the amazing Heredita 2019, made by the famed co-op of Le Cellier des Princes. Heredita is a cuvee born... Read More

Full-bodied, silky & elegant, the 2019 vintage of the Gigognan Chateauneuf du Pape is a must have for all French wine lovers! A relatively young estate for the Southern Rhone, Chateau Gigognan was established in 1996 by husband... Read More

Domaine de Pere Caboche is a new label for The Wine Buyer, but their vineyards in Chateauneuf du Pape go back to the 1700's. Classic notes of strawberries, crushed flowers, garrigue and spice all emerge from this medium-bodied,... Read More

Rhone lovers know how tough it can be to find a great Chateauneuf du Pape for under $40. How about one with scores and pedigree from a benchmark producer like Domaine Giraud, who's received 100 point scores from Robert Parker... Read More

A solid classic cuvée that's going to shine on the dinner table over the coming 8-10 years, the 2021 Châteauneuf Du Pape (85% Grenache noir and the rest Mourvèdre and Cinsault) has pretty cherry and darker... Read More

Another amazing Chateauneuf du Pape from Domaine de Pere Caboche, their cuvee Elisabeth Chambellan is Wine Advocate's top value of the 2022 vintage. Named after the first generation of the Boisson family who first planted... Read More

Carefully selected in the vineyard during a manual harvest. Each varietal was vinified separately to preserve the integrity of the flavors. A 15-day maceration on the lees took place in stainless steel vats at 30?C. The must was... Read More