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Domaine de la Vieille Julienne Chateauneuf-du-Pape Reserve 2005

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP100
  • WS96
0% ABV
  • WS96
  • RP93
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Winemaker Notes

From southern Rhone, Domaine de la Vieille Julienne is no stranger to many a vintner's coveted success. In 2001, 2003, 2005, and 2006, Robert Parker awarded 100 points to Jean-Paul Daumen's Chateauneuf du Pape Reserve.

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
Along with Clos St.-Jean’s Deus Ex Machina, Vieille Julienne’s 2005 Chateauneuf du Pape Reserve (200 cases produced) is the wine of the vintage. From 101-year old Grenache vines planted in sandy soils, it boasts a black/purple color as well as a gorgeous perfume of smoke, meat, blackberries, sweet cherries, creme de cassis, licorice, spice, and a hint of pine forest/underbrush. The fruit dominates in this rich, intense, remarkable effort. It requires 5-7 years of bottle age, but should keep for 35-50 years, proving to be one of the most legendary Chateauneuf du Papes ever made. Anticipated maturity: 2012-2040+.
WS 96
Wine Spectator
Quite lush for a 2005, with rich, forward raspberry and boysenberry fruit layered with mocha, fruitcake and Christmas pudding notes. Intense graphite underpinning keeps it all honest. The superlong finish is loaded with raspberry ganache and Turkish coffee notes. Just grows and grows in the glass. Grenache and Syrah.
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Domaine de la Vieille Julienne

Domaine de la Vieille Julienne

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Domaine de la Vieille Julienne, Chateauneuf-du-Pape, Rhone, France
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Jean-Paul Daumen’s ancestors purchased this domain in 1905. Back then the entire production was sold to negociants. Starting in the 1960’s a small amount of wine was bottled, mostly for family and friends. Jean Paul’s father Maxime Daumen built cellars with new foudres to make and bottle more wine. Over the past decade Jean-Paul has emerged as one of the most compelling winemakers in all of France. Taking advantage of his ancient vines in the northern sector of Chateauneuf du Pape, and biodynamically farming the entire vineyard, he has produced extraordinary wines since 1998 that have received massive aclaim from the worlds most respected critics. The domaine covers 30 hectares of vineyard that average over 60 years old. The parcels of Grenache that go into the Reserve bottling of Chateauneuf du Pape are over 100 years old. Jean-Paul’s winemaking philosophy is quite simple - old vines, tiny yields of around 20 hl/ha, no SO2 during vinification, aging in neutral tanks or wood and bottling without fining or filtering. Chateauneuf du Papes have come and gone. These wines are truly gems and benchmarks of the appelation.

Domaine de la Vieille Julienne’s wines are not released until Jean-Paul feels they are approaching their peak. This means that his wines age at the cellar and come into the market years after most other Chateauneuf du Papes have come and gone.

Chateauneuf-du-Pape

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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.

TEWFR45305_2005 Item# 125233