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Domaine Grand Veneur Chateauneuf-du-Pape 2004

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
    0% ABV
    • RP91
    • W&S90
    • RP93
    • WS91
    • RP93
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    Currently Unavailable $39.99
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    Winemaker Notes

    Loaded with dark currant and blackberry fruit, this has sinew, muscle and flesh to its texture along with tar, grilled beef and mineral notes pumping through the finish.

    Critical Acclaim

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    Domaine Grand Veneur

    Domaine Grand Veneur

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    Domaine Grand Veneur, , France - Rhone
    Domaine Grand Veneur
    In 1320 Pope Jean XXII planted the first vines of Châteauneuf-du-Pape, but it was only in 1360 that the wines of the region first gained fame. Oddly, the wine that gave Châteauneuf-du-Pape its reputation was the Blanc and not the Rouge. The white wine was a favorite of Pope Innocent VI. Domaine Grand Veneur dates back to 1826 having been founded at that time by Mathieu Jaume. Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons: Sébastien and Christophe.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    WWI290551_2004 Item# 88590

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