Les Petits Galets Chateauneuf-du-Pape

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The structure and length of this Chateauneuf produced by Louis Raynald derive from the underlying terroir of clay and "petits galets" (small pebbles). Notes of fresh red and black cherries, black pepper, spice, and earth are framed by silky tannins. Best paired with red meats, lamb (especially grilled), as well as with most cheeses. (from the vintner)

Les Petits Galets Chateauneuf-du-Pape