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Domaine de Cristia Chateauneuf-du-Pape Vieilles Vignes 2009

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP95
  • WS94
  • WS97
  • V95
  • RP95
  • WS94
  • RP93
  • RP97
  • WS95
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Winemaker Notes

Deep black robe with hints of purple. Roasted notes and very ripe red fruits aromas. Concentrated, powerful and explosive in the mouth with hints of cherries, ripe black fruits and liquorice.

Critical Acclaim

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RP 95
The Wine Advocate

A sensational effort, the 2009 Chateauneuf du Pape Vieilles Vignes (100% Grenache from 70- to 80-year-old vines planted in pure sand) was aged in 2- to 3-year-old barrels. Incredible aromas of roasted Provencal herbs, licorice, truffles, kirsch and black raspberries jump from the glass of this dark ruby/purple-hued wine. Full-bodied and voluptuous as well as extremely elegant and poised, the sweetness of the tannin and the wine’s unctuosity and viscosity are all remarkable. This is a blockbuster, old vine Grenache to drink over the next 15+ years.

WS 94
Wine Spectator

A dark, nicely toasty style, with bittersweet cocoa and espresso bean notes followed by muscular blackberry, black currant paste and braised fig flavors. The long, fleshy finish lets the cocoa edge hang on, with a tarry echo. This oozes fruit, but has the spine to go the distance. Best from 2012 through 2024. 333 cases made.

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Domaine de Cristia

Domaine de Cristia

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Domaine de Cristia, , France - Rhone
Domaine de Cristia
Created by Etienne Grangeon 70 years ago, the property originally comprised 2 hectares of Grenache. It was developed further by the driving force of his son Alain, who joined the domaine in 1963. Passionate about viticulture, he notably contributed to the expansion of the domaine and planted improved grape varieties such as Syrah and Mourvèdre and created the identity of Cristia, based on the knowledge and respect of his soils.

Then, in 1999, Baptiste, Dominique and more recently Florent joined their father. Their priorities were to concentrate on selecting the best parcels in order to produce a wine of a great quality with a good ageing potential.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH123276_2009 Item# 112544

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