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Domaine du Vieux Lazaret Chateauneuf-du-Pape Cuvee Exceptionnelle 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP93
0% ABV
  • RP93
  • RP94
  • W&S93
  • WS93
  • WE91
  • RP94
  • WS90
  • RP92
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Winemaker Notes

The Cuvee Exceptionelle displays a deep garnet color in the glass with notes of red cherries, plums and bilberries with a hint of violets and dried roses. On the palate the wines is long with a soft, well-rounded finish.

Pair with truffles, wild mushrooms and game.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The sensational 2010 (Domaine de Vieux Lazaret) Chateauneuf du Pape Cuvee Exceptionnelle is composed of 90% concrete-aged Grenache and 10% small barrel-aged Syrah from 40- to 85-year-old vines. Its dense ruby/purple color is followed by notes of black raspberry jam, kirsch, lavender, spice box, pepper and spring flowers. Rich and full-bodied with no hard edges, this opulent, voluptuously textured, dense, stunningly rich 2010 is capable of drinking well for 15-20 years.

Range: 93+ Points

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Domaine du Vieux Lazaret

Domaine du Vieux Lazaret

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Domaine du Vieux Lazaret, Chateauneuf-du-Pape, Rhone, France
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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.

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 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.

MNS30150890_2010 Item# 130556