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Dom. de la Cote de l'Ange Chateauneuf-du-Pape Vieilles Vignes 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP96
  • WS94
0% ABV
  • WS92
  • RP91
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Winemaker Notes

Superb deep purple with glossy hues. Great richness and maturity can be sensed on the nose: raspberry jam, crushed strawberry and then aromas of cocoa, roasted coffee beans and smoky notes, all accompanied by sweet spices of thyme, garrigue and game. In the mouth it is rich, full and intense with a powerful and lingering finish of fruit compote, smoky notes, and hints of licorice.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
If you can find any, the 2010 Chateauneuf du Pape Vieilles Vignes, which comes from nearly 80-year-old vines planted in sandy and limestone soils, is a blend of 85% Grenache aged in foudres and 15% Mourvedre aged in small oak casks. The 2007 version of this wine is prodigious, but this is close and may even eclipse that wine, but time will be the final arbiter. Dense purple, with a full-bodied mouthfeel, loads of blackberry fruit, intense kirsch, oodles of licorice, lavender, and garrigue notes, this is layered, sumptuous, full-throttle wine with good acidity, sweet, moderate tannin, and a skyscraper-like mouthfeel and finish. Drink this sensational wine over the next 20-25 years. It is one of the great wines of the vintage.
WS 94
Wine Spectator
This is gorgeous, with a stunning, velvety mouthfeel that lets layer upon layer of braised fig, melted licorice, boysenberry preserves and cherry confiture glide along, while extra pastis, ganache and Turkish coffee notes fill in the background. Features a long, dense, but polished and poised finish. Best from 2015 through 2030.
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Dom. de la Cote de l'Ange

Dom. de la Cote de l'Ange

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Dom. de la Cote de l'Ange, Chateauneuf-du-Pape, Rhone, France
2010 Chateauneuf-du-Pape Vieilles Vignes
The history of the vineyards of Chateauneuf du Pape go back to the fourteenth century when the papacy moved to Avignon. This wine secular tradition continues today.

The union of two families castelpapales, Domaine de la Cote d l'Ange claims that tradition and makes it live, in the 21st Centure, perfect in keeping with the times. The "Coast Angel" vineyard age 40 on average, covers 14 hectares in many places said the AOC appellation Chateauneuf du Pape: The Coteaux de l'Ange, La Nerthe land white Major Deves, The windmill...and on 2.5 hectares of AOC Cote du Rhone.

The practice of pruning is used and new environmentally friendly techniques such as mating are used as well. The aim is to produce the healthiest grapes possible. The harvest is done manually, sorting grapes in the traditional manner.

Monique Mestre, Corrine and Yannick Gasparri are the owners and winemakers. Red varietals grown here are Grenache, Mourvedre, Cinsault and Syrah, while the white varietals are primarily Grenache, Clairette and Roussanne.


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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.

DOB122592_2010 Item# 122592