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Paul Autard Cote Ronde Chateauneuf-du-Pape 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP94
  • WS93
0% ABV
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0% ABV

Winemaker Notes

One of Autard's top wines, the Chateauneuf du Pape La Cote Ronde, comes from a parcel of vines that are between 75 and 90 year old, planted in stony, fossil-rich soil on a dome-shape hill (hence the name "Cote Ronde"), in the Le Mourre de Gaud lieu-dit, on the plain between the village of Chateauneuf and Courthezon. The blend is 50% Grenache and 50% Syrah. It is an intensely concentrated, lush-textured wine with vivid dark fruit, spice, chocolate and oak flavors. Autard only makes this cuvee in top years.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
A sensational effort, the 2010 Chateauneuf du Pape Cuvee La Cote Ronde reveals a touch of toasty oak in the aromatics, but it is beautifully integrated with kirsch, roasted Provencal herb, espresso and black currant aromas. This full-throttle, masculine and rich wine possesses sweet tannins as well as good integration of structure and acidity. It is built for the long haul, yet can be drunk in 2-3 years or cellared for two decades.
WS 93
Wine Spectator
This isn't shy, with flashy mocha, toasted raisin, cinnamon and pastis aromas rushing forth, but there's sleek, integrated structure and solid layers of linzer torte, plum pâte de fruit and bramble to fill it out. A tarry edge lingers on the finish. Best from 2014 through 2026.
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Paul Autard

Paul Autard

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Paul Autard, Chateauneuf-du-Pape, Rhone, France
2010 Cote Ronde Chateauneuf-du-Pape
The story of the Autard family is the story of all great appellations, in that it is the story of the evolution of expertise -- the sum of first-hand experiences, observations, experiments, inventions, and discoveries, in this case specific to Châteauneuf-du-Pape, and the Autard property in particular -- as it is passed down from generation to generation.

The Autard family effort began in Courthézon, with an old farm-turned-vineyard; then in 2005 the enterprise took a giant step forward, with the construction of a new cave that permits vast improvements at every stage in the winemaking cycle.

The Autard family effort began in Courthézon, with an old farm-turned-vineyard; then in 2005 the enterprise took a giant step forward, with the construction of a new cave that permits vast improvements at every stage in the winemaking cycle.In any undertaking that spans the generations, it is connoisseurship -- in the case of winemaking, a multiple matter of climate, land, vines, tools, and techniques -- that is the cornerstone...

Jean-Paul, as the heir of this expertise, brings to it his own ideas and intuitions, in order to enhance as well as perpetuate the Autard domaine’s well-deserved prestige. Jean-Paul, as the heir of this expertise, brings to it his own ideas and intuitions, in order to enhance as well as perpetuate the Autard domaine’s well-deserved prestige.


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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics of silky black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhone River Valley. Large pebbles resembling river rocks, called galets in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsaut, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

HNYATDCCR10C_2010 Item# 122218