The 2020 Chateauneuf du Pape Blanc is approximately half Grenache Blanc, with the balance a blend of Clairette and Roussanne. The Grenache and Clairette are vinified and matured in concrete, while the Roussanne is barrel fermented and aged, and then the components are blended. It's marked by struck flint, melon and tangerine on the nose, while the palate is medium to full-bodied and reasonably generous but also crisp and slightly bitter on the finish. Drink it over the next year or two.

Bottled since May, the 2018 Chateauneuf du Pape Blanc is sourced from sandy soils. It's a blend of 40% Grenache Blanc from la Crau fermented and aged in concrete egg, 30% Clairette from Saintes Vièrges fermented and aged in demi-muid and barrique, and 30% Roussanne from la Janasse fermented in barrique. Notes of oranges and melon fill out the full-bodied palate, which is round but still admirably fresh and clean on the finish.

A blend of 40% Grenache Blanc, 30% Clairette and 30% Roussanne, the 2017 Chateauneuf du Pape Blanc was bottled just a month before my visit. The Clairette and Roussanne mature in demi-muids, which gives this wine a round, expansive mouthfeel and rich texture. The ripe tangerine flavors gain focus on the long finish, picking up hints of citrus zest and brine, leaving behind a mouthwatering lasting sensation of freshness.

It should come as no surprise that the 2016 Chateauneuf du Pape Blanc is a step ahead of its 2015 counterpart. It's at once riper and zestier, fruitier and crisper. The Clairette component really boosts the finish with lime zest. Drink it over the next year or two.

More traditional, the 2015 Chateauneuf du Pape Blanc is a blend of Grenache Blanc, Roussanne and Clairette. You can taste the influence of each in the blend: orange notes from the Grenache Blanc, honeyed pineapple from the barrel-fermented Roussanne, and lime zest on the finish from the Clairette. Drink up.