Winemaker Notes
First produced in 1989, the Flagship of the estate and made only in exceptional vintages from their oldest vines of Grenache (the oldest were planted in 1901) with a compliment of Mourvèdre and/or Syrah in varying proportions according to the vintage. All the varietals are fermented together and give rise to a wine both concentrated and elegant and with a great finish.
Blend: 75% Grenache, 10% Syrah, 9% Mourvèdre, 6% others (Cinsault, Counoise, Vaccarese, Terret Noir, Picpoul Noir, Muscardin)
Professional Ratings
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James Suckling
A fleshy, driven and velvety Chateauneuf-du-Pape, exhibiting aromas of crushed strawberries, forest berries, warm herbs and baking spices. It's full-bodied with fine tannins and generous fruit, yet it remains in control, with a refined texture and a long, lively and flavorful finish. Delicious bitter-orange aftertaste. Drink or hold.
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Jeb Dunnuck
Coming from old vines across multiple lieux-dits, including La Crau and Montalivet, the 2023 Châteauneuf Du Pape reveals darker berries, rose petals, pepper, and subtle iron and black olive nuances. Based on 75% Grenache with 10% Syrah, 9% Mourvèdre, and the rest a mix of traditional varieties, it was partially destemmed and aged 20 months in a combination of large foudres and concrete. It's complex and medium-bodied, with a pure, layered mouthfeel and outstanding length. I love its ultra-classic perfume as well as its sense of purity and finesse on the palate.
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Wine Spectator
A spicy, racy version, with anise root, sarsaparilla and grilled thyme infusing a core of juicy red fruit. Silky in feel, with a cooling rush of crushed wet stone bringing refreshing mineral energy and acidity. Sandalwood, red tea and graphite line the finish; this is a fresh, lively take, with good dimension. Grenache, Syrah, Mourvedre, Cinsault, Counoise, Vaccarese, Terret, Picpoul and Muscardin. Drink now through 2040. 4,042 cases made, 370 cases imported.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône 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 Châteauneuf-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 Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. 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.