Winemaker Notes
The secret to the success of Le Vieux Donjon is really no secret at all. They have tremendously old vines (many in excess of 80 years of age) and they are experts at picking only once the grapes have achieved optimum ripeness. Partial de-stemming is practiced, as is a rather lengthy maceration. The juice is then fermented in cement tanks before spending 18-24 months maturing in neutral foudres. As is the case at Clos des Papes, only one cuvée is produced.
Blend: 75% Grenache, 10% Syrah, 10% Mourvedre, 5% Cinsault
Professional Ratings
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Robert Parker's Wine Advocate
Another great Vieux Donjon, the 2010 Chateauneuf du Pape boasts fascinating, complex aromas of licorice, spice drops, black cherries, leather and dusty earth. Full-bodied and silky-textured, it's compelling stuff, long on the finish, with plenty of life still ahead of it.
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Wine Spectator
This takes a decidedly old-school approach with its very distinctive bay leaf and juniper notes leading the way, along with roasted mesquite and alder wood. The core of steeped black currant, roasted plum and blackberry fruit waits in reserve while the long, ganache- and tar-filled finish has nice rugged grip, with a peppery echo. Should cellar wonderfully. Best from 2015 through 2030. 8,000 cases made.
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Decanter
75% Grenache, 10% Syrah, 10% Mourvedre, 5% Cinsault; yields of just 26hl/ha. The fruit is developing a deliciously balsamic undergrowth aroma. Medium-bodied but aromatically and structurally assertive: bright acidity, highly textural, with an enjoyably unpolished style.
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Vinous
The 2010 Châteauneuf-du-Pape ranks among the finest vintages ever bottled at Le Vieux Donjon. Prominent notes of tobacco, sandalwood, dried red fruits and a flicker of melted licorice come to life. Neatly structured with polished tannins, the full-bodied 2010 gracefully concludes with a long, 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.