A rather unusual blend of 80% Clairette and 20% Roussanne, the barrel-fermented 2020 Chateauneuf du Pape Blanc spent about six months in demi-muids (50% new) prior to bottling. Hints of caramel, vanilla and even some toasted coconut appear on the nose, balanced against notes of white peach, pear and ripe pineapple. It's medium to full-bodied, reined in by new oak to achieve focus, with a long finish. Tasted twice (once blind), with consistent notes.

Tasted on two occasions, barrel samples of the 2018 Chateauneuf du Pape Blanc gave distinctly different impressions. The rating and description refer to the wine I tried from barrel at the winery, where this blend of 80% Clairette and 20% Roussanne showcased scents and flavors of grilled pineapple. Richer than the bottled 2017, yet better balanced, it's full-bodied, creamy, lush and long on the finish, with the wood less apparent. During my blind tastings, I found it brassy in color, with pronounced brown-sugar and cinnamon aromas and flavors. It just seemed off.

A barrel-fermented blend of 80% Clairette and 20% Roussanne, I tasted the 2017 Chateauneuf du Pape Blanc out of barrel last year. Now in bottle, it shows flamboyant aromas of grilled nuts, pineapple and white peach and is full-bodied, rich and textural, ending on a slightly woody note.

A blend of 80% Clairette and 20% Roussanne that spent six months in demi-muids, the 2016 Chateauneuf du Pape Blanc isn't yet the equal of the estate's reds. Slightly reductive at first, hinting at tar and green onion, it blossoms with air into a full-bodied, orangey wine that finishes on a briny note.

I continue to love the white wine from this family estate, and their 2015 Chateauneuf du Pape Classique Blanc (80% Clairette and 20% Roussanne) has a juicy, forward, delicious style to go with lots of peach, pineapple and green herb-like aromas and flavors. It has bright acidity and will drink nicely over the coming couple of years.