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Domaine Jean Royer Chateauneuf-du-Pape Cuvee Prestige 2009

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • ST93
  • RP91
  • WS90
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Winemaker Notes

This full-bodied Rhone wine is made from the vineyard's most gorgeous vines.

Critical Acclaim

ST 93
International Wine Cellar

Bright ruby. Red berries, cherry and rhubarb on the expressive, spice-accented nose. Spicy and tightly wound on entry, then fleshier and deeper in the middle, offering sappy but seamless red fruit and bitter cherry flavors. Gains power with air and finishes with very good breadth, energy and lingering spiciness. This elegant Chateauneuf will age well on its balance.

RP 91
The Wine Advocate

The 2009 Chateauneuf du Pape Prestige, which comes from 80- to 100-year-old vines (in contrast to the 45-year-old vines of the Tradition), is essentially an identical blend, and again aged primarily in tank. This is a slightly darker color, with massive amounts of black cherry and strawberry jam notes, and hints of Provencal herbs as well as loamy, sandy soil. A savory, broad, full-bodied wine without a hard edge to be found...

WS 90
Wine Spectator

This takes the very light, perfumy approach, with lots of tea and sandalwood leading the way for floral, cherry and shiso leaf notes. The very stylish, high-toned finish has persistent bitter cherry and iron hints. This goes against the prevailing style in Châteauneuf, like an old Rayas. Drink now through 2025.

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Domaine Jean Royer

Domaine Jean Royer

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Domaine Jean Royer, , France - Rhone
Domaine Jean Royer
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.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions...

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PYWJRCDPPRES_2009 Item# 114479

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