91 Points Robert Parker's Wine Advocate
Notes of herbs, lemon oil, flowers and white fruits introduce the 2023 Chateauneuf du Pape Blanc Edmee Le Roy. With a medium to full-bodied, round, juicy, enveloping and seamless mid-palate, this concludes with a fresh, ethereal finish. This blend of 60% Roussanne, 30% Clairette and 10% Grenache Blanc, matured for six months in stainless steel, is a great effort. I'd drink bottles over the coming 4 to 8 years.
91 Points Vinous
Checking in at 14% alcohol, the Châteauneuf-du-Pape Blanc Edmée Le Roy is equal in quality to the preceding 2022, but it falls slightly short of the more enticing 2021. honeysuckle, yellow apple, ripe pear and a touch quince are all lined up. Closing with freshness on the sapid finish, the medium- to full-bodied 2023 is approachable right out of the gate.
91 Points Jeb Dunnuck
The light gold-hued 2023 Châteauneuf Du Pape Edmée Le Roy Blanc checks in as a blend of 60% Roussanne, 30% Clairette, and 10% Grenache Blanc raised in stainless steel tanks. It exhibits attractive notes of orchard fruits, minty herbs, honeyed orange, and crushed stone-like minerality. This carries to a medium-bodied white that has bright yet nicely integrated acidity, a supple, elegant mouthfeel, and a clean, crisp finish. It's going to be incredibly versatile on the dinner table.
Winemaker Note:
Beautiful golden yellow color with green highlights. The nose is complex with a floral attack, then notes of honey to finish with ripe exotic fruits. The attack on the palate is generous. Nice volume in the heart of the mouth. This wine has aromas of passion fruits and grapefruit, a nice acidic edge on the finish for a good persistence on the palate. A powerful and modern Châteauneuf.
The 2023 vintage once again demonstrates the singularity and power of the Châteauneuf du Pape terroir. 2023 offers fine, long and saline wines, made from high quality grapes whose harvest was spread over more than 2 months, from mid-August to the end of October. Very low winter rainfall, good rainfall during May and June, followed by a hot and dry summer, also made it possible to produce a vintage with generous yields.
