Châteauneuf-du-Pape Red

Soil type

Round pebbles and red clay.

Grape variety

85% old Grenache, 5% 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

33 Hl / hectare.

Average annual production

155.000 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 2004

 

Wine Advocate # 169 - Feb 2007

Score: 88

The deep ruby/purple-tinged 2004 Chateauneuf du Pape offers expressive notes of kirsch liqueur, licorice, herbs, meats, and spice. This fleshy effort should drink nicely for 7-10 years.  Drink: 2007 - 2017. Robert Parker.


Wine Spectator - Feb 28, 2009

Score: 88

Starts off showing mature dried currant, cedar and garrigue notes before gaining a fresher profile on the finish, with silky black cherry and mineral notes supported by fresh acidity. Drink now through 2014. 12,915 cases made. James Molesworth.
 

Stephen Tanzer's International Wine Cellar - Jan/Feb 09

Score : 91

Deep red. Seductive raspberry, potpourri, smoked meat and Asian spice aromas expand with air, picking up a subtle mineral quality. Deep, chewy red fruit flavors stain the palate, with fine-grained tannins providing shape. Seems to gain freshness with air, finishing sweet and with a refreshing snap of tangy minerals.  Josh Raynolds.
 

Guide Bettane & Desseauve des Vins de France

Score : 16/20

Fruité mûr, avec les notes giboyeuses typiques du millésime, mais aussi une pointe de tabac. C'est solide, concentré, très classique dans sa construction. Bons tanins.
 


 

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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