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Domaine de Saint Siffrein Chateauneuf-du-Pape 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP94
0% ABV
  • RP90
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Winemaker Notes

A blend of 65% Grenache, 15% Syrah, 15% Mourvedre and 5% Cinsault, this is a warm, mouth-filling and satisfying wine with a Southern feel, with hints of violets, spice and pine. Grenache provides the richness, balanced by the earthy tannins of Mourvedre, while Syrah provides structure and elegance.

Perfect with filet mignon, game, rich stews, but also sausages, and rich, creamy cheese.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
A blend of two-thirds Grenache and the rest mostly Syrah and Mourvedre with a touch of Cinsault from 60-old-vines, all aged in old wood foudres, the 2010 Chateauneuf du Pape is deep and full-bodied. One of the great buys of the vintage, it exhibits an opaque ruby/purple color as well as abundant notes of black raspberries, incense, Asian plum sauce, garrigue and licorice. With stunning concentration and purity, a full-bodied texture and a long finish, it still has some tannins to shed, so give it 2-3 years of cellaring and drink it over the following 15-20.
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Domaine de Saint Siffrein

Domaine de Saint Siffrein

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Domaine de Saint Siffrein, Chateauneuf-du-Pape, Rhone, France
Owned and operated by Claude Chastan and his wife, and more recently infused with the energy of their son Cyril, Domaine Saint Siffrein is located north of Chateauneuf du Pape, toward the old city of Orange. They produce also a beautiful Chateauneuf white as well as a Cotes-du-Rhone Villages and their very special top of the line Chateauneuf called Terre d'Abel. They are very successful in achieving balanced fruit flavors that exemplify the terroir of Châteauneuf. The wines age exceptionally well.

The quality of this domaine has been improving constantly since Cyril has been in charge. The wines are richer and more concentrated, while styting true to their terroir.

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.

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.

LATSIFFREIN_2010 Item# 122241