|Chateau de Nalys
Manager (not known yet)
Route de Courthezon, 84231 Châteauneuf-du-Pape Cedex.
Tel. +33 490 837 252
Direct sale: Yes
the French revolution the property was owned by a family with the name
Nalis. From this family the domain got its name. By the way it was
confiscated during the revolution an sold at an auction afterward.
From 1955 until 1976 the domain got some reputation when Philippe Dufays (Dr
Dufays) married the heiress of Nalys and made the wines from the estate known at
several markets around the world. He increased the holdings to 80 ha.
When his son died by a tragic accident as quite young Mr. Dufay decided
to sell the estate. 30 ha were sold to local winegrowers in the area and
the rest to a big insurance company "Assurances
Mutuelles Agricoles", today Groupama.
In 2017 the negociant Phileppe Guigal from
Ampuis purchased the property.
He has serious plans for investments in restauration of the vineyards
and rebuildings of the cellars at the place.
The four cuvées of 2017 promise a raise of quality of the wines.
Especially the two top cuvées named Chateau de Nalys.
(I have changed the domain name from Domaine de Nalys to Chateau de
Today the domain covers approximately 50 ha situated at
three lieux-dits Bois de Sénéchaux, Grand Pierre and La Crau
An unusual high share of the production (15-20%) is white Chateauneuf du Pape.
Chateauneuf du Pape Sainte Pierres de Nalys
2016: 69% Grenache, 20% Syrah. 5% Cinsault, 4% Muscardin, 1% Counoise,
1% Mourvedre. 10% aged in foudres, the rest in steel tabk
Chateauneuf du Pape Chateau de Nalys
2016: 59% Grenache, 32% Syrah, 5% Mourvedre, 3% Counoise, 1%
Vaccarese. 50% af druerne kommer fra marker på La Crau.
Fermented in wooden tank. Aged for 18 months, 30% in barriques or foudres
Chateauneuf du Pape Blanc Sainte Pierres de Nalys
2016: 36% Clairette, 29% Bourboulenc, 25% Grenache Blanc,
7% Roussanne, 3% Picardin. 20% aged in barriques or demi-muids.
Chateauneuf du Pape Blanc Chateau de Nalys
2016: 43% Roussanne, 33% Grenache Blanc, 15% Clairette, 6%
Bourboulenc, 3% Piquepoul. 70% fermented and aged in barriques or demi-muids.