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Mas de Boislauzon Chateauneuf-du-Pape 2010

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS93
  • RP92
0% ABV
  • RP93
  • RP93
  • WS92
  • RP90
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3.8 3 Ratings
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3.8 3 Ratings
0% ABV

Winemaker Notes

A blend of Grenache, Mourvedre, and Syrah 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.

Blend: 70% Grenache, 15% Syrah, 15% Mourvedre

Critical Acclaim

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WS 93
Wine Spectator
This is dark but racy and driven, with a gorgeous Turkish coffee note giving way to flavors of roasted fig, blackberry paste and baker's chocolate. Polished and seamless through the finish, with a tarry echo adding grip and length. Best from 2014 through 2027.
RP 92
Robert Parker's Wine Advocate
The best value from this estate is the sensational 2010 Chateauneuf du Pape, a blend of 70% Grenache, 15% Syrah and 15% Mourvedre from 50-year-old vines aged in concrete tank as well as old wood foudres. Copious aromas of garrigue, seaweed, ground pepper, creme de cassis and kirsch jump from the glass of this opaque ruby/purple-colored, full-bodied, multidimensional, rich, pure 2010. Drink it over the next 10-15 years.
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Mas de Boislauzon

Mas de Boislauzon

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Mas de Boislauzon, , France - Rhone
Mas de Boislauzon
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.

Sancerre

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CWMBZ0310_2010 Item# 117725

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