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Mas de Boislauzon Chateauneuf-du-Pape 2007

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP94
  • WS91
0% ABV
  • JD94
  • RP93
  • RP93
  • WS92
  • RP90
  • RP93
  • WS93
  • RP92
  • RP93
  • WS92
  • RP92
  • RP92
  • WS91
  • RP92
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Winemaker Notes

A Rhone red blend from 60 year old parcels. Wine with flavors of red, black and spicy fruits. Strong and elegant, it expresses its soil. When mature, it is characterized by a rich flavor.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2007 Chateauneuf du Pape, a big time sleeper of the vintage, is well-worth buying. The finest traditional Chateauneuf produced at Mas de Boislauzon, it boasts a saturated ruby/purple color as well as a spectacular nose of licorice, black raspberries, black cherries, and lavender, and an exquisitely full-bodied, multidimensional and layered wine with not a hard edge to be found. Tremendous depth, beautiful freshness, and admirable purity suggest this 2007 will evolve for 12+ years. Readers should move quickly to secure some of this fabulous bargain.
WS 91
Wine Spectator
Dark and alluring, with fig, cocoa powder and coffee notes up front, followed by a large core of dark fig and mulled currant fruit. A dash of espresso helps fill out the muscular finish. Best from 2010 through 2025.
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Mas de Boislauzon

Mas de Boislauzon

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Mas de Boislauzon, Chateauneuf-du-Pape, Rhone, France
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Mas de Boislauzon is a family-run estate in the southern Rhone focusing on Chateauneuf du Pape. Both white and red Chateauneuf du Pape are grown in addition to a special cuvee, Le Quet, made mostly from very old Grenache vines.

Monique Chaussy runs the property along with her daughter Christine and son, winemaker, Daniel Chaussy. The family represents the sixth generation of wine growers in the area.

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.

ALF135759_2007 Item# 135759