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Chateau Sixtine Chateauneuf-du-Pape 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP96
  • WS94
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Winemaker Notes

This blend of Grenache, Syrah and Mourvedre is the full expression of the land, the grapes and the care and attention lavished upon it. It will grow and develop with cellaring and the years of aging will take away none of its depth and delicate finesse.

Critical Acclaim

RP 96
The Wine Advocate

The 2010 Chateau Sixtine Chateauneuf du Pape performed exquisitely and, again, was one of the top wines of the vintage. With better integration of the new oak than I have previously seen from Jean-Marc Diffonty, this wine's opaque ruby/purple color possesses lots of licorice, asphalt, graphite, blackberry and kirsch notes as well as hints of lavender, forest floor and garrigue. This opulent, full-bodied effort is approachable, but it will not hit its full stride for another 2-4 years. It should drink well for 15-20 years thereafter.

WS 94
Wine Spectator

A dark, brawny style, with roasted apple wood and dark espresso framing the currant paste, blackberry pâte de fruit, melted black licorice and bittersweet cocoa notes. There's lots of muscle on the finish, but also lovely flickers of violet and pastis for nuance. Needs time to unwind fully. Best from 2015 through 2030.

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Chateau Sixtine

Chateau Sixtine

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Chateau Sixtine, , France - Rhone
Chateau Sixtine
Château Sixtine is the newly adopted name for the estate wines of the Diffonty family. Currently under the dynamic direction of Jean-Marc Diffonty, the reputation of the family's wines continues to grow. One of the Southern Rhone's oldest wine families, the Diffontys have been winegrowers since 1673. From 1958 to 2010 their Châteauneuf du Pape wines gained a very high reputation under the Cuvèe du Vatican label; after 1998 their reserve wines were labeled Cuvèe du Vatican Reserve Sixtine. Beginning with the 2010 vintage, the Cuvee du Vatican name will be used for negotiant wines from the Côtes du Rhône and Châteauneuf du Pape; the estate Châteauneuf du Papes will be labeled Château Sixtine. There will also be a second wine from the estate, which will be labeled Manus Dei du Château Sixtine.

Friuli-Venezia Giulia

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The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano, and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that allow grapes to ripen slowly and evenly.

In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla Gialla, and Malvasia Istriana. Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which continues into Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

LATSIXTINE_2010 Item# 117721

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