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Domaine Pierre Usseglio et Fils Chateauneuf-du-Pape Mon Aieul (1.5 Liter Magnum) 2012

Other Red Blends from Chateauneuf-du-Pape, Rhone, France
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0% ABV
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Winemaker Notes

The selection of soils and the age of the vines provide a beautiful aromatic complexity to this wine. It reveals notes of blueberry, raspberry and licorice. The texture is silky - it is a wine that combines concentration and elegance. The optimum time for drinking this wine is between 10 and 12 years.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Easily one of the top wines in the vintage, the superstar 2012 Chateauneuf du Pape Cuvee De Mon Aieul is 100% Grenache that was aged 90% in concrete tank and 10% in demi-muid. Gorgeous all around, with incredible polish and purity, it offers up copious kirsch, licorice, toasted spice and crushed flowers with a seamless, full-bodied profile. Elegant, remarkably fresh and with fine tannin, it’s hard to resist even now. Nevertheless, it should benefit from a year or three in the cellar and have 15 years of longevity. Drink 2016-2027
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Domaine Pierre Usseglio et Fils

Domaine Pierre Usseglio et Fils

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Domaine Pierre Usseglio et Fils, Chateauneuf-du-Pape, Rhone, France
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In 1931 an Italian Francis Usseglio left Italy and went to Chateauneuf du Pape in France. Here he got a job at some winegrowers. After the war he got his own property - in 1948. He had two sons Pierre and Raymond. Pierre Usseglio got his father's property and Raymond established another estate. Today the 3. generation is in charge. The sons of Pierre Usseglio, Jean-Pierre and Thierry run Domaine Pierre Usseglio and Stephanie runs Domaine Raymond Usseglio. Today Domaine Pierre Usseglio consists of 21 ha. divided in 15 different parcels in the appellation. Half of the vines are about 60 years old and the rest is about 30 years old.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

AWAUSSDD12E_2012 Item# 132635