Châteauneuf-du-Pape Red

Soil type

Round pebbles and red clay.

Grape variety

70% old Grenache, 20% Syrah, 5% Mourvèdre, 5% Others.

Average age of vines

45 years.

Winemaking

Traditional winemaking with temperature controlled alcoholic fermentation. 3 weeks maceration in tanks.

Ageing

2 years in oak foudres.

Average yield

33Hl/ hectare.

Average annual production

200.000 bottles.

Tasting

Eye : Deep dark red.
Nose : Spices and mature red fruits.
Palate : Round tannins with powerful complexity. A rich unctuous wine with notes of mature plums, hazelnuts and red fruits.
Overall : Very rich wine full of harmony and balance.

Vintages 2000

 

Wine Advocate # 145 - Feb 2003

Score : 92

Even better than the 1999, is the 2000 Chateauneuf du Pape. It reveals a deeper ruby/purple color along with sumptuous scents of creme de cassis, kirsch liqueur, licorice, and Provencal herbs. Boasting abundant glycerin, fuller body, additional black fruit characteristics, low acidity, ripe tannin, and a longer finish, it should be silky and accessible upon release. Anticipated maturity: now-2015. Drink: 2003 - 2015. Robert Parker.

 

Wine Spectator - Web Only - 2003

Score: 88

Intriguing red, with some nice Châteauneuf complexity—wild herbs, leather, game. Modest fruit aromas in this mature Châteauneuf, which offers some wet earth and smoke aromas, but turns a bit tough on the finish. Medium-bodied, firm finish. Drink now through 2007. 13,330 cases made. Per Henrick Mansson.


Stephen Tanzer's International Wine Cellar, Jan/Feb 03

Score : 92

Red-ruby, a bit less saturated than the Gigondas. Highly nuanced, liqueur-like nose combines roasted red and blue fruits, spices and coffee. Rich, fat and seamless, with near-exotic ripeness. With even more buffering extract, this seems less alcoholic than the Gigondas, despite being a half-degree higher, at 14.9%. Horizontal tannins really spread out over the palate. Philippe Guigal compared this wine in style to the house's 1990. Stephen Tanzer.

Consumption

A boire

Serving temperature

16°C to 18°C.

Ageing potential

15 years

Food and wine matching

Red meat, game bird and cheese.
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