Wine Lab – Chateauneuf du Pape at Baan Turtle

We are excited to be kicking off the wine lab again at Cloud Wine, Baan Turtle. Depending on the month, the line up can be either a series of bottles served blind from Coravin, or as shown here a horizontal tasting of five different styles of one of France’s greatest wine.

A great bottle of Châteauneuf-du-Pape Rouge bursts with rich cooked-to-dried aromas (strawberry, cherry, raspberry), as well as roasted notes (plum, blackberry, raisins or figs). As the wine evolves, herbal, floral, and spice notes appear. Francophiles – and the actual French – call the classic herbal play “garrigue,” after the region’s scrubland of sage, rosemary, and lavender. The wine style is full-bodied with alcohol levels reaching above 15% ABV. The texture is lush when young, and can obtain silky characteristics with age. For most but a few, the prime drinking window is between 8-12 years of age.

First up, is a bottle of rare white Chateauneuf du Pape, followed by four reds of different blends and winemaking fashion. This exploration will shed light on the terroir, fermentation and ageing method, as well as the signature of each estate. Our team will guide you through an in-depth experience including:

Michel Chapoutier Bernardine Blanc 2019 RP 90

Le Clos du Caillou Safres Rouge 2018 Vinous 94

Jean Royer Tradition Rouge 2017 Vinous 93

Laurent Charvin Rouge 2017 Vinous 95

Michel Chapoutier Barbe Rac Rouge 2012 JR 18.5 RP 95

Price per person: thb 1,900 for 5 pours of 60ml or thb 2,900 for 5 pours of 90ml

Please book ahead, alone or with friends, and our team will take care of you. Email or call Tel 081 588 7238

Wine lab theme Chateauneuf du Pape takes place during November and until 12th December 2021.


BAAN TURTLE is located in Soi Suan Plu 2. One of Bangkok’s signature dining spots off Sathorn Road now houses three culinary directions, plus a cigar and whisky lounge, as well as Cloud Wine.

Restaurant Keller by Chef Mirco Keller

Lahnyai Nusara by Chef Thitid Tassanakajohn

M Krub by Chef Man

To contact click details here

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