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Dom. du Grand Tinel Chateauneuf-du-Pape Cuvee Alexis Establet 2005

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP93
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Winemaker Notes

A special red cuvée Alexis Establet (named from an ancestor from the 19th century) is made since 1993 from 85-year-old Grenache (90%) and 10% other varieties. This wine is matured for 12-18 months in old and new barrels. The producer recommend to open the bottle 3 hours before drinking.

"Kirsch liqueur, gorgeous notes of tapenade, spice box, earth, and cedar jump from the glass of the dark ruby/plum-colored 2005 Chateauneuf du Pape Cuvee Alexis Establet. This is a big, round, full-bodied wine which again seems surprisingly silky and plush for a wine from this vintage. It should drink well for 10-12+ years if not longer."
-Wine Advocate 90-93

"Ruby-red. Exotic, liqueur-like red and dark berry aromas show a balsamic accent. Deep, rich and sweet, with a powerful raspberry flavor and a late mineral note. Fresher on the finish than on the nose, with tangy acidity brightening the fruit. Offers outstanding length."
-International Wine Cellar 91-94

Critical Acclaim

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RP 93
The Wine Advocate

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Dom. du Grand Tinel

Domaine du Grand Tinel

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Domaine du Grand Tinel, , France - Rhone
Dom. du Grand Tinel
Two old and well known families of Chateauneuf du Pape, Jeune and Establet, who can trace their ancestors back to the 14th century, united their properties by a marriage between Christiane Establet and Pierre Elie Jeune in 1960's, and the Domaine du Grand Tinel was born in 1972. In 1974 a winery was built at Route de Bedarrides in the outskirts of Chateauneuf du Pape.

Vinification of wine from 74 hectares (56 ha in Chateauneuf and 18 in Cotes du Rhone) could not be done in these buildings in the wanted way and therefore the buildings have been renovated and extended in 2004-2006. So that today they have sufficient space for all the things needed in a modern winery and should have no difficulties in treating the yield fra all the 74 hectares, which make the domain one of the biggest in the appellation.

Today 3 children participate in the work at the domain: Christophe, Béatrice and Isabelle Jeune. The family also owns another property in Chateauneuf du Pape, Domaine Saint Paul. This domain has 14 hectares of Chateauneuf du Pape and is situated at Route Sorgues. The wines from here are not made at Grand Tinel but at Saint Paul.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

LAU177860705_2005 Item# 92017

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