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Domaine du Vieux Lazaret Chateauneuf-du-Pape (375ML half-bottle) 2009

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

Domaine du Vieux Lazaret Châteauneuf-du-Pape red has a full deep color with the bouquet of spice and old leather, with flavor and balance of tannin, length and ripe fruit.

It can be enjoyed over 8-12 years, and accompany all red meats, casseroles and cheeses.

Critical Acclaim

WS 91
Wine Spectator

A lush style, with glazed pear, fig and yellow apple fruit gliding through, backed by a light butter note. The long, creamy finish has a lingering macadamia nut hint. Drink now through 2012. 750 cases imported.

RP 90
The Wine Advocate

The outstanding Vieux Lazaret 2009 Chateauneuf du Pape (nearly 30,000 cases produced) offers up lovely black cherry and black currant fruit notes intermixed with cedarwood, licorice and a whiff of Provencal herbs. This deep ruby/purple-tinged wine is a fresh, ripe, full-bodied, classic Chateauneuf du Pape made in a pure, zesty style. It should drink well for 7-10 years.

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Domaine du Vieux Lazaret

Domaine du Vieux Lazaret

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Domaine du Vieux Lazaret, , France - Rhone
Domaine du Vieux Lazaret
The vineyards of Domaine du Vieux Lazaret are spread over 90 hectares, split into 35 different parcels of vines throughout Châteauneuf-du-Pape. It is today amongst the largest domains in Châteauneuf-du-Pape, with 80 hectares planted in red grape varieties and 10 planted with white grapes. The number of parcels enables the Domaine du Vieux Lazaret to give greater complexity to its wines due to the diversity of soils, grape types and differing ages of vines.

Harvesting of the grapes is done entirely by hand, with very strict selection of the best grapes to enhance the quality of the Domaine du Vieux Lazaret wine. This limits the maximum production, under the A.O.C laws, to 35 hectoliters per hectare.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

WWH124167_2009 Item# 113447

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