Looking back through the database, the blend for this bottling has varied a bit over time. The 2016 Chateauneuf du Pape la Bernardine Blanc is Grenache Blanc, Clairette and Bourboulenc. It fermented in old foudres and stayed on the lees for eight months. The result is a medium to full-bodied mix of pineapple and lime, with a briny, richly textured finish. It should drink well for a few years, maybe even longer, although I'm reluctant to recommend extended cellaring for most whites from the Southern Rh?ne.
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