Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
A candidate for perfection, the 2010 Chateauneuf du Pape Cuvee Imperiale Vignes Centenaire is clearly the greatest wine I have ever tasted from Raymond Usseglio, even eclipsing their remarkable 2007. Don’t be surprised if it merits a three-digit score in five or six years. Somewhat closed, but bursting with potential, the wine is inky/purple to the rim and boasts abundant amounts of concentrated, jammy blackberry, kirsch, licorice, lavender, forest floor, white chocolate and a hint of truffles in its magnificent perfume. Some tannins appear in the mouth, but there is no doubting the luxurious concentration, multidimensional mouthfeel, full-bodied texture, enormous extract and richness, and nearly endless finish. This monumental Chateauneuf du Pape needs to be forgotten for 4-5 years and consumed over the following 2-3 decades.
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Vinous
The 2010 Châteauneuf-du-Pape Cuvée Impériale Vignes Centenaires needs plenty of aeration to open up, gradually releasing its black-fruited, spicy aroma profile. Over time, wild strawberries, garrigue, tobacco, leafy shadings and earthy scents step into the picture. Shaped by smooth tannins, the full-bodied 2010 possesses elevated flavor concentration and walks off the stage with a long and savory finish.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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, Châteauneuf-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 Châteauneuf-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 Châteauneuf-du-Pape is white wine. 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.