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Domaine de Marcoux Chateauneuf-du-Pape 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP93
  • RP92
  • WS91
  • RP90
  • WS92
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Winemaker Notes

The Chateauneuf-du-Pape Rouge is the "Classic Vintage" of Domaine Marcoux. In 1990, the Domaine became the first in the Chateauneuf-du-Pape to implement biodynamic farming practices. Their youngest vines are 40 to 60 years old, and in short, the winemaker-sisters Catherine Armenier and Sophie Estevenin do as little as possible to the harvested grapes. This domaine, as critic Stephen Tanzer put it, is "the essence of Châteauneuf-du-Pape."

Blend: 74% Grenache, 14% Mourvedre, 9% Syrah, 3% Cinsault

Critical Acclaim

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RP 93
The Wine Advocate

The 2010 Chateauneuf du Pape was fashioned from yields of 12 hectoliters per hectare and is a blend of 74% Grenache, 14% Mourvedre, 9% Syrah and 3% Cinsault aged primarily in cement tanks with one-third spending time in truncated wood foudres. It exhibits a deep ruby/purple color, stunning concentration and lots of raspberry, cassis, blueberry and acacia flower notes. With plenty of glycerin, sweet tannin, a long, heady finish and 15%+ alcohol, it should evolve effortlessly for 15 or more years.

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Domaine de Marcoux

Domaine de Marcoux

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Domaine de Marcoux, , France - Rhone
Domaine de Marcoux
Official French records indicate that the Armenier family has been tending vines in Châteauneuf-du-Pape since the 1300's. Today, winemaker-sisters Catherine Armenier and Sophie Estevenin continue to write history with the wines of Domaine de Marcoux.

In 1990, the Domaine became the first in the Châteauneuf-du-Pape to implement biodynamic farming practices. Their youngest vines are 40 to 60-years-old, and in short, the sisters do as little as possible to the harvested grapes. This domaine, as critic Stephen Tanzer put it, is "the essence of Châteauneuf-du-Pape."

In 2003, Robert Parker named Sophie and Catherine on his list of "Wine Personalities of Year," writing, "Over the last 12 years, the biodynamically farmed vineyard has risen to the top of Châteauneuf-du-Pape's quality hierarchy. The two red wines produced have been stunning, with the regular cuvée of Châteauneuf-du-Pape one of the finest in the appellation, and the limited production Cuvée Vieilles Vignes one of the world’s truly magnificent wines."

Margaret River

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Home to some of Australia’s most elegant and long-lived red and white wines, Margaret River is situated in the farthest reaches of Western Australia. Relatively warm and dry, the region is cooled by breezes from the Indian Ocean. Margaret River takes some inspiration from Bordeaux, producing top-quality Cabernet Sauvignon with firm structure, mouthwatering acidity, balanced alcohol and notes of herbs and spice. Complex, age-worthy Chardonnays are another regional specialty. Also common here are refreshing blends of Sauvignon Blanc and Semillon, as well as earthy, aromatic Bordeaux red blends.

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.

UWWMARCDP_2010 Item# 119911

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