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Domaine de Marcoux Chateauneuf-du-Pape 2013

  • WS91
  • RP90
750ML / 0% ABV
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  • RP93
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Winemaker Notes

The Châteauneuf-du-Pape Rouge, the bulk of the production at Domaine de Marcoux, is sourced from 13 sites spread over a wide range of terroirs. This allows for a wine that is both dense but pure and lifted with beguiling aromatics. In general terms Marcoux is always inclined towards red-fruit flavors with a smoky stoniness that emerges with age.

Critical Acclaim

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WS 91
Wine Spectator
Features a solid core of macerated blackberry, black cherry and black currant fruit flavors, laced with energetic, brambly grip and backed by mouthwatering licorice snap and iron notes. Should unwind nicely. Best from 2016 through 2023. 350 cases imported.
RP 90
Robert Parker's Wine Advocate
While 2013 was a difficult vintage, this estate produced a charming, classic 2013 Châteauneuf du Pape that has tons of character and will drink nicely for upwards of a decade. Possessing lots of black raspberry, blackberry, wild strawberry and peppery herb aromas and flavors, this beauty has medium-bodied richness and depth, solid mid-palate concentration and a great finish. I don’t think it will be the longest lived wine, but it will certainly drink nicely through 2023.
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Domaine de Marcoux

Domaine de Marcoux

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Domaine de Marcoux, France
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Official French records indicate that the Armenier family has been tending vines in Chateauneuf-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 Chateauneuf-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 Chateauneuf-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 Chateauneuf-du-Pape's quality hierarchy. The two red wines produced have been stunning, with the regular cuvée of Chateauneuf-du-Pape one of the finest in the appellation, and the limited production Cuvée Vieilles Vignes one of the world’s truly magnificent wines."

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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.

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