2018 Halos de Jupiter Châteauneuf-du-Pape

About the Wine

Halos de Jupiter Châteauneuf du Pape is a collaboration between Philippe Cambie and famous winemaker Michel Gassier. This wine reflects richness and elegance. This full bodied wine is a blend of 85% Grenache, 10% Syrah and 5% Mourvèdre. On the nose you get black currant, green pepper, herbs and leather. On the palate you get black cherry, cassis, oak with medium acidity.

Winemaker Notes

Bold and opulent, this Leo-influenced wine is a true homage to Grenache, Chateauneuf’s most emblematic varietal. This blend of the major terroir types found here offers an extraordinary expression. Ripe intensity from the stone covered vineyards, richness from clay soils and purity from the sandy terroirs, this very elegant and harmonious wine displays a perfect balance between power and finesse.

Food Pairings

Enjoy this hedonistic blend with grilled meats, rich stews, game, tomato & cheese sauces.

The Wine Down

They only produced a little over 800 bottles of this vintage, making it almost impossible to find. Trust me when I say it’s worth the effort to try to find a few bottles. Although this wine could be enjoyed young, it will only develop its full character much later. It will keep its freshness for at least 20 years after bottling.

You can find this bottle for $50 which is extremely well priced for what you’re getting. I can’t wait to try this same bottle in a few years.

Rating: 🍷🍷🍷🍷🍷






5 thoughts on “2018 Halos de Jupiter Châteauneuf-du-Pape

    1. Here’s the recipe I owe you.

      Ingredients for Frijoles Soup

      16 oz uncooked pinto beans
      8 slices bacon cut into smaller pieces
      1 pound Mexican chorizo (preferred brand El Mexicano)
      1/2 Jar of Jalapenos In Vinegar (La Costena Brand)
      1 clove garlic chopped
      pepper oregano, paprika, cumin, and salt to taste.


    2. Cook the beans on Stove Top..

      Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
      Let boil for about 1.5 hours, checking often to make sure that there is still enough water.

      Once the beans are fully cooked, Drain them and put them back in the same pot, add three cups of boiling water. The chopped garlic, paprika, oregano, cumin and let it simmer for 10 minutes.
      Proceed to add the chorizo and the jalapenos. Let it simmer at a very low heat. In the meantime add the bacon to a large skillet and cook for about 8-10 minutes. One your bacon is done, add it to the pot.
      Then allow everything to simmer for at least an hour. The longer it boils, the better the flavor will be.

      Proceed to mash the beach with a potato smasher, turn off and enjoy.


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