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Domaine Jean Royer Chateauneuf-du-Pape 2015

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS93
  • RP93
15.5% ABV
  • JD93
  • V93
  • RP90
  • RP90
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15.5% ABV

Winemaker Notes

Blend: 90% Grenache, 5% Syrah, 5% Cinsault

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Deep red. A perfumed bouquet evokes fresh red berries, peppery spices and smoky minerals, plus a hint of lavender that builds in the glass. Vibrant raspberry and floral pastille flavors deepen and expand with air while maintaining vivacity. Silky tannins meld smoothly with the juicy fruit on the long, penetrating, racy finish, which repeats the floral note.
Range: 91-93
RP 93
Robert Parker's Wine Advocate
Starting with the barrel sample and mostly Grenache, blended with 5% each of Cinsault and Syrah, the 2015 Châteauneuf du Pape should be a smoking value. Full-bodied, hedonistic and even voluptuous, this beauty gives up terrific notes of strawberries, kirsch, Provençal herbs and lots of sandy/loamy soils aromas and flavors. It should drink nicely right out of the gate, yet also evolve nicely.
Range: 90-93
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Domaine Jean Royer

Domaine Jean Royer

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Domaine Jean Royer, Chateauneuf-du-Pape, Rhone, France
The Royer family has a century old past as winegrowers in Chateauneuf du Pape. The father of Jean-Marie Royer died when Jean-Marie was a child and for some years all the their land was let out to other Vignerons. As a young man Jean Royer helped his Grandmother in her small vineyards and when she died he inherited a small part of her fields. In 1985, having finished his viticulture schooling, Jean-Marie returned to the family vineyards and over the years he has bought more land from the family and today he owns 6 ha. with 90% Grenache and 10% Syrah/Mourvedre.

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.

REG318002715_2015 Item# 297512