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Cuvee du Vatican Chateauneuf-du-Pape Tradition 2009

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP92
  • ST91
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Winemaker Notes

The true nature of this wine is expressed by its greatest virtue: simplicity. A blend of 70% Grenache, 25% Syrah, and the rest Mourvedre, Cinsault and other grapes, this vintage is yet another vintage that never ceases to impress.

Critical Acclaim

RP 92
The Wine Advocate

The 2009 Chateauneuf du Pape (70% Grenache, 25% Syrah, and the rest Mourvedre, Cinsault and other grapes) was given the same upbringing as the 2008. Its dark ruby/plum color is followed by sweet aromas of raspberries, black cherries, forest floor and Provencal herbs. Attractive and soft with light to moderate tannin as well as medium to full body, it should drink nicely for 10-12 years.
Range: 90-92

ST 91
International Wine Cellar

Ruby-red. Smoky cherry and red berry aromas, with hints of licorice and spice in the background. Spicy and focused on entry, then deeper in the mid-palate, offering juicy redcurrant and bitter cherry flavors with a touch of succulent herbs. The smoky note comes back on the pungent finish, which is taut, brisk and very persistent.

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Cuvee du Vatican

Cuvee du Vatican

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Cuvee du Vatican, , France - Rhone
Cuvee du Vatican
Jean-Marc Diffonty is the 4th generation at the domain and has been responsible, since his father Félician Diffonty left the charge in 1993. Félician Diffonty was the mayor of Chateauneuf du Pape 1965-1995 and it was him who in 1958 named the domaine Cuvée du Vatican - with blessings by the pope! In 1996 Jean Marc was made president of the Young Winemakers of Châteauneuf du Pape.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc...

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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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.

AWAVATAA09C_2009 Item# 112273

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