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Domaine de Cristia Cuvee Renaissance Chateauneuf-du-Pape 2010

  • WS96
  • RP95
  • WW94
750ML / 0% ABV
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  • WS96
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750ML / 0% ABV

Winemaker Notes

Dark intense violet coloring denoting a rich and generous body. The wine offers a complex bouquet of roasted coffee, licorice, cherry and hints of leather. Powerful straightforward taste in the mouth with dark fruit (like blackcurrant), and spicy black pepper.

Serve with rabbit cooked with prunes or duck stew with truffles.

Blend: 60% Grenache,, 40 % Mourvedre

Critical Acclaim

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WS 96
Wine Spectator
This has a lot going on, with dark ganache and espresso followed by roasted alder and juniper notes, before the core of plum, blackberry and steeped black currant fruit finally starts to assert itself. The long finish lets bay and tobacco leaf notes stride through, with a tarry edge as well. Shows great character. Best from 2015 through 2030.
RP 95
Robert Parker's Wine Advocate
Checking in as a blend of 60% Grenache, 30% Mourvedre and 10% Syrah, the 2010 Chateauneuf du Pape Cuvee Renaissance is another super-sized, full-bodied, concentrated, and yet pure and polished example of this cuvee. Offering up notions of sweet cassis, blackberries, salt block, violets and vanilla bean, it's enjoyable now in an exuberant, flashy sort of way, yet needs cellaring to show its full potential. Give bottles another 3-4 years and enjoy through 2030.
WW 94
Wilfred Wong of Wine.com
The 2010 Domaine de Cristia Renaissance Châteauneuf-du-Pape exhibits incredible depth and power. Fortunately, this full-throttled wine stays well-behaved and refined. The wine's combined flavors of black fruit, charred barrel, and rich earth make it an unrivalled match with an extra-sharp, aged cheddar. Drinks quite well now. (Tasted: May 23, 2016, San Francisco, CA)
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Domaine de Cristia

Domaine de Cristia

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Domaine de Cristia, France
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Created by Etienne Grangeon 70 years ago, the property originally comprised 2 hectares of Grenache. It was developed further by the driving force of his son Alain, who joined the domaine in 1963. Passionate about viticulture, he notably contributed to the expansion of the domaine and planted improved grape varieties such as Syrah and Mourvèdre and created the identity of Cristia, based on the knowledge and respect of his soils.

Then, in 1999, Baptiste, Dominique and more recently Florent joined their father. Their priorities were to concentrate on selecting the best parcels in order to produce a wine of a great quality with a good ageing potential.

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Chateauneuf-du-Pape

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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhône 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 Cinsault, 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.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

WWH127086_2010 Item# 136260