International Wine Cellar | Rating: 95($70; vinified with 50% whole clusters) Bright ruby. Exotic, seductively perfumed bouquet of raspberry, mulberry, incense, dried flowers and spicecake. Lush, chewy dark fruit flavors envelop the palate, with juicy acidity adding definition and back-end cut. At once rich and energetic, finishing with excellent thrust and lingering spiciness. Sabon said that he prefers this to his 2005 version now and for the near to mid term. |The '05 needs to be forgotten for a long, long time,| he told me.Author: Josh RaynoldsIssue: January/February 2010
Wine Advocate | Rating: 99Flirting with perfection, the utterly profound 2007 Chateauneuf du Pape la Cuvee du Papet is up there with some of the greatest Chateauneuf du Papes ever made. A huge, classically styled and Provencal wine, it offers layers of garrigue, black currants, licorice, beef blood and leather, as well as building tannin, a stacked mid-palate and a finish that just won't quit. Made from 70% Grenache, 20% Mourvedre and 10% Syrah that was not destemmed, it was aged in equal parts concrete tanks and ancient foudre. It's still an infant, with sweet tannin, and needs another 2-3 years to hit full maturity, and it will keep for upwards of two decades.Author: Jeb Dunnuck
Jancis Robinson | Rating: 17Partially Grenache + 10% of each of Syrah and MourvŠdre with some stems. Aged in tank and demi-muids.Very aromatic, though pretty chewy on the finish. Wait a while for this.Author: Jancis Robinson
Wine Spectator | Rating: 96Remarkably dense, but silky at the same time, with captivating mouthfeel to the layer upon layer of roasted black Mission fig, sandalwood, black tea, macerated currant fruit and plum sauce, all held together by finely beaded acidity. Latent grip shows up at the very end, boding well for long-term cellaring.Author: James Molesworth
See other similar producers:Chateau Rayas,Domaine du Caillou
While the is known mostly for single-varietal wines from or , the is known for complex blends. , for example, allows up to 13 different varieties in a blend leaving winemakers ample room to experiment. This variation makes it almost impossible to describe a typical Rhône blend. Regardless of style, the common goal of these winemakers is to manage high tannin and alcohol levels in order to produce a balanced wine.
The most widely planted variety, , dominates most Rhône blends and adds concentrated spiced red fruit flavors with cinnamon, raspberry, and tobacco characteristics. and Mourvèdre add color and tannin, with Syrah contributing aromas of blueberry, pepper, and bacon while Mourvèdre adds dense black fruit flavors and gamey and meaty aromas. Cinsault provides red fruit flavor. For the best expression of this complex blend turn to Châteauneuf-du-Pape, and classic producers like , , or .
Many New-World wine regions, particularly in and , have adopted this winemaking method. The best examples come from producers , , and .
The complexity and spice-forward flavor profile of Rhône blends pair best with herb-roasted turkey, pork chops, a range of cheeses, or spiced vegetables.
Collector Data For This Wine
- 699 bottles owned
- 93 collectors