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Chateau de Vaudieu Chateauneuf-du-Pape 2014

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS92
  • RP90
750ML / 0% ABV
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Winemaker Notes

Elegance, softness, and a pleasure to drink are the notable characteristics of Chateau de Vaudieu Chateauneuf-du-Pape. Already deliciously fruity, but best between 5 and 15 years.

Critical Acclaim

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WS 92
Wine Spectator
A lovely, silky and refined style, with raspberry and plum coulis notes that stream from start to finish, underscored by subtle black tea, cinnamon and incense accents. Finely beaded acidity and a light echo of shiso leaf keeps this grounded through the finish. Hard to lay off now, but there's no rush. Drink now through 2029.
RP 90
Robert Parker's Wine Advocate
The 2014 Châteauneuf du Pape checks in as 75% Grenache and 25% Syrah that hit a whopping 15% natural alcohol, of which it doesn’t show a trace. Loaded with ripe red and black fruits, spice, peppery herbs and licorice, this medium-bodied, charming and downright classy beauty has sweet tannin and a great finish. Drink it anytime over the coming 7-8 years.
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Chateau de Vaudieu

Chateau de Vaudieu

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Chateau de Vaudieu, France - Other regions
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One of the many ways to misunderstand Chateauneuf-du-Pape is to think it is a terroir dominated by one soil type. When asked to picture the typical vineyard in the village, one immediately has the image of galets. While this is an important terroir in the region, it is only one of nearly a dozen different soil types. Some producers make wines from a single specific terroir while others blend from several. This is just as important a factor in how the final wines taste as how they are made. Perhaps no better estate proves this than Chateau de Vaudieu.

Located about a five minute drive outside the village of Chateauneuf-du-Pape along the road which leads to Courthezon you will find Chateau de Vaudieu. It is one of three 18th century Chateaux located in the appellation, tucked into a small valley surrounded by hills and plateau. It is at the intersection of several major terroirs: sandy soils to the north, along a border it shares with Chateau Rayas (one of the best wines in Chateauneuf-du-Pape but not actually a Chateau), pale limestone and clays centered around a forested hillock, and two large plateaux of the somewhat overexposed galets. In total there are 70 hectares within one contiguous estate – something very rare in the appellation.

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Chateauneuf-du-Pape

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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, Chateauneuf-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 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 Cinsault, 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.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

STC394738_2014 Item# 205528