Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.
A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.
Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.
"Mostly Grenache, the 2016 Châteauneuf-du-Pape Xavier comes from all the terroirs of the region. Its deep ruby color is followed by a complex, elegant red that has medium to full body, good acidity, and classic notes of garrigue, leather, underbrush, and ripe red and black fruits. It's a beautifully textured, elegant, and balanced effort to drink over the coming decade."
- Jeb Dunnuck (August 28th 2018), 92 pts
The 2016 Chateauneuf du Pape is a full-bodied blend of 60% Grenache, 30% Mourvèdre and 10% Syrah, aged in a mix of concrete and wood vessels. Ripe stone fruit, raspberries and cherries cascade across the palate, framed by creamy-supple tannins and mouthwatering acids. While approachable now, there's enough structure to warrant cellaring for up to a decade. Tasted twice, with consistent notes. - Wine Advocate 92 points
Xavier Vignon Chateauneuf du Pape XV Rouge is made from 50% Grenache, 45% Mourvèdre and 5% Syrah. From 100 year old vines.
It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that.
Pairs with beef with mustard sauce - Pork tenderloin with winter vegetables - Roasted duck - Malaysian pork chop and spice tea.
"The second year Vignon has produced this cuvée, the 2016 Chateauneuf du Pape XV is a plush but restrained blend that incorporates more Mourvèdre and less Syrah, with the Grenache and Mourvèdre co-fermented when possible. It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue 239, October 31st 2018), 94 pts
"A blend of equal parts Mourvèdre (from the northern part of the appellation) and Grenache (from the southern part of the appellation), the 2016 Châteauneuf-du-Pape Cuvée XV offers ripe black cherries, cured meats, lavender, and ground pepper. This beauty is fresh, elegant, and seamless on the palate, with good acidity and a great finish. It's going to be better with 3-4 years of bottle age and keep for 10-15.”
- Jeb Dunnuck (August 28th 2018), 94 pts
Charles Thomas Chateauneuf du Pape Rouge 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Cinsault.
The wine is produced from vineyards located in the town of Orange. The soil is made of rolled pebbles and sand.
Charles Thomas Chateauneuf-du-Pape rouge displays a very deep garnet red color. On the nose it reveals a bouquet of small red berries and hints of spices. The palate is round, full and rich.
Right after harvest, the grapes are destemmed and sorted at the winery. Then, the grapes are gently crushed and goes into fermentation tanks for 15 days in controlled temperature tanks. It is then pressed slightly and matured for a few months in order to preserve the richness of the aromas.
Charles Thomas Châteauneuf-du-Pape is sourced from different grape growers in the AOC. The idea is to have a wine made with grapes coming from all the different soils type found in Châteauneuf. As a matter of fact, soil and subsoil can be very different.
To generalize, one can say there is limestone soil in the (rocky) western part of Châteauneuf-du-Pape; sand and clay soil covered with large stones on the plateaus; mixed sand, red and grey clay, and limestone in the northern part of the appellation; less stony soil alternating with marl in the east; and shallow sand and clay soil on a well-drained layer of gravel in the south. The large pebbles contribute to the quality of the vines and grapes by storing heat during the day and holding water. Our Charles Thomas Châteauneuf-du-Pape is using grapes coming from all these soil types in order to offer a broader approach to what this AOC is all about.
Game, duck, guinea fwl, pigeon, osso bucco, eggplant quiche and flavorful cheeses.
Anne Delaroche Chateauneuf du Pape Rouge is made from 60% Grenache, 20% Syrah, 10% Mourvèdre, 10% Cinsault
Very deep garnet red color. Bouquet of small red berries and hints of spices. Rich, round and full in the mouth with a long finish.
Pairs well with game, duck, guinea fowl, pigeon, osso bucco, eggplant cake and flavorsome cheeses.
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 65% Grenache noir, 25% Syrah, 10% Mourvèdre.
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
"Floral, garrigue notes mark the nose of the 2016 Chateauneuf du Pape Le Miocene. This full-bodied wine has ripe black cherry fruit, creamy tannins, tremendous power and length but loss of detail or precision. Licorice and almost amaro-like notes linger on the finish. Tasted twice, with consistent notes. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 238, August 31st 2018), 93 pts
"Accents of toast, spice and nut lend nuance to intensely ripe black cherry and preserved strawberry in this opulent wine. It's boldly fruity yet savory, shaded by umami tones of balsamic vinegar, soy sauce and earth. This full-bodied, complex wine is ready now but could improve through 2026 and hold further. - ANNA LEE C. IIJIMA"
- Wine Enthusiast (March 2019), 93 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
"The 2017 Châteauneuf Du Pape Les Origines takes things up a notch on the serious scale and has a much more concentrated, focused, structured style. A blend of 50% Grenache, 30% Mourvèdre, and the rest Syrah that saw 50% new barrels, it offers a rich, concentrated, focused texture, notes of black raspberries, roasted garrigue, pepper, and tons of minerality, building tannins, and outstanding length. The new oak is beautifully integrated, it’s perfectly balanced, and it’s one of those wines that has a kiss of modern character yet stays firmly planted in the Southern Rhône."
- Jeb Dunnuck (August 16th 2019), 95+ pts
Xavier Vignon, along with Philippe Cambie, are probably the two most highly renowned oenologists in Chateauneuf du Pape as well as some of the surrounding Cotes du Rhone regions. Vignon’s office and laboratory are next to the Auto Route A7, in the same complex as Chateau Husson. He is the consultant for such well-known domaines as Raymond Usseglio, Jerome Quiot, Beaurenard, La Nerthe, Mont Redon, Marcoux, Grand Veneur and La Gardine. I tasted through the new and upcoming Xavier Vignon releases. The blend of Xavier Vignon’s Chateauneuf du Pape can vary considerably. Vignon told me that it is a selection from nearly 120 different parcels in the appellation. Fashioned from the best fruit from old vines planted in the finest parcels is the Chateauneuf du Pape Cuvee Anonyme. Xavier Vignon is not going to release the 2007 Anonyme (his greatest Chateauneuf du Pape to date) until 2013 so readers have a chance of getting some of this production. I tasted three vintages of this cuvee with Vignon.
Review:The 2015 Châteauneuf-du-Pape started out slightly reticent, yet blossomed with time in the glass. Cassis, leafy herbs, lead pencil/graphite and earthy notes all flow to a ripe, full-bodied, beautifully balanced 2015 that has sweet tannin. Made from 65% Grenache, 20% Mourvèdre and 15% Syrah, aged in very old barrels, it’s a terrific base cuvée in 2015 that’s going to drink nicely for a decade. -Jeb Dunnuck 93 Points
For the last 15 years, oenologist Xavier Vignon has become internationally known for being the winemaker of several of the best domaines in Châteauneuf-du-Pape and around (La Nerthe, La Vieille Julienne, Beaurenard, La Mordorée, etc.)
In 2002, some friends (who are wine importers) asked him if he can create his own wine. Choosing amongst the best wines he has made, he creates a blended Rhône with different vintages, and different appellations. His ideal wine, easy to understand, modern, powerful and a great value for money, 100% Xavier was born.
As this outstanding « non vintage table wine » meets a big success Xavier adds a complete range of prestigious Appellations, still selecting and buying the best wines of the greatest domaines he knows perfectly. In 2006, Importers from the UK, Australia, Canada, and Scandinavia order almost 100,000 bottles.
As Xavier Vignon wishes to keep his main work, which is to manage his laboratory, he associates with two partners in 2007, in order to be able to develop his "Xavier wines".
Ayni Vino de Parcella Gravas is 100% Malbec
Ayni Gravas was created show the diversity of wine profiles that can be derived from Paraje Altamira’s terroir. The goal with this particular wine is to show a markedly calcareous profile that derives in a more intense black fruit flavor profile and a chalky tannin structure with great age potential, as opposed to the more feminine and elegant style which is typical from Paraje Altamira wines.
Chakana plans to further develop this wine, increasing its accents through vineyard selection and oak aging. Over time, production can potentially increase to 10,000 bottles (maximum).
Ayni Gravas is produced from smaller plots of a 20 hectare vineyard in Paraje Altamira, Valle de Uco, Mendoza. Paraje Altamira is a Geographical Indication (IG) located on the alluvial cone of the Tunuyan River. The Ayni vineyard has been planted on virgin soils on the upper (south western) side of the cone. The vineyard is crossed by numerous smaller river beds that once formed the river delta, and these create a pattern of different soil depths and gravel formations, imparting very different characteristics on the wine. Ayni Gravas is produced only with the sections of the vineyard where the calcium carbonated gravels come to the surface and the vines grow amongst them with no soil. Only a smaller percentage of the vineyard (approximately 20%) features these conditions.
Pairs well with grilled meats and stews.
"Dark medium ruby. Enticing violet lift to the aromas of boysenberry, blackberry and licorice; wild but not excessively so. Juicy and fine-grained, with penetrating chalky minerality enlivening the flavors of crushed blackberry, flowers and spices. In a very savory, almost salty style, finishing dry and firm, with fresh, fine-grained tannins and lovely energy and length. (just 12.5% alcohol; from the same vineyard as the Ayni Vineyard Paraje Altamira but from a selection of soils) - Stephen Tanzer"
- Antonio Galloni's Vinous (June 2019), 91 pts
"There is a new 2017 Ayni Parcela Gravas, a selection of Malbec from their Ayni vineyard in Paraje Altamira from very shallow plots with a high content of limestone. The nature of the soils might have resulted in some stress in a warm and dry year like 2017, and the wine felt a bit ripe and with harsher tannins than the regular Ayni. For the rest, the production and élevage remained more or less the same. I look forward to seeing the results in a cooler year. For now, the tannins need a little bit of time in bottle. 3,000 bottles were filled in March 2019. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
Principal Calicanto Red Blend is made from 69% Cabernet Sauvignon, 11% Syrah, 10% Petit Verdot, 8% Carmenere, 2% Malbec
Calicanto is a tribute to the Can y Canto Bridge built over the Mapocho River in Santiago between 1767 and 1782 and where the first Chilean wines were traded. It symbolizes the blending of two cultures as well as the commitment to producing wines that reflect the personality of their exclusive terroir.
The wine displays a fresh and fruity character, spicy notes and soft, silky tannins.
Pairs great with red meat, pastas and fatty fish.
"A pretty and savory red with dark berry and oyster shell. Some licorice, too. Full body, soft and layered tannins and a flavorful finish. A blend of cabernet sauvignon, carmenere, syrah, petit verdot and malbec. Drink now."
- James Suckling (March 2018), 92 pts
Champagne with rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.
To be a member of this Club, Champagne producers have to elaborate their Cuvées in their own facility, meaning the pressing, bottling, ridding, disgorging, etc., have to be done at the domaine/estate. Then, only the Recoltants-Manipulants are accepted. Everybody has to respect the Club’s rules to ensure the quality. These rules include: * Only vintages * Two tastings to control the quality: the first one after the blending, when the wine is still “Vin Clair” (juice) and another after the 3 years (or more) of ageing “sur lattes”. There are 26 members, each of whom can produce his Special Club with his own techniques: * blending or “monocru” (only one grape variety) * “blanc de blancs” or “blanc de noirs”; ageing from 3 to 10 years, brut or extra-brut. 4 year ageing minimum Strict selection of plots only made out of our old vineyards.
"The Special Club offers notes of brioche and poached pear on the nose and presents a rich, fresh palate of excellent textural richness and complexity. Finishes long and focused with hints of oyster shell and citrus. Overall, an outstanding Special Club from the superb 2012 vintage. This cuvée meets the rigorous production and tasting standards of the Club Trésors; it’s 100% old vine Chardonnay with 6 years sur latte." - I-WineReview (Champagne: Diversity and Change, January 2020), 95 pts
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey.
The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months.
Bright cherry, currant and strawberry fruit flavors are backed by a dense matrix of dusty tannins in this compact red. Balanced, lingering with a hint of cumin on the finish. The saturated flavors are intense. Best from 2023 through 2038. 660 cases made, 200 cases imported. — Wine Spectator 93 Points
Dominus Napa Valley Red Blend is made from 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot.
The historic Napanook Vineyard, a 124-acre site west of Yountville, was planted in 1838. This vineyard was the source of fruit for some of the finest Napa Valley wines. Estate-bottled in the spirit of the Bordeaux châteaux, Dominus Estate is dry-farmed to allow natural stress and good concentration of fruit. Grape clusters are crop-thinned to allow sun and air to pass in between, helping to achieve full maturation and soften the tannins. Only 20% to 40% new French oak barrels are used in order to limit the extraction of oak notes. To express the unique terroir, the classic Bordeaux grape varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are planted with different root stocks best suited for the varying soil composition of gravel, heavy clay and loam.
The 2017 Dominus is one of the truly epic, grand wines of the vintage. Rich, dense and explosive, with tremendous concentration and sheer power, the 2017 Dominus captures all the personality of this site along with the natural opulence of the year. Inky dark fruit, lavender, menthol, licorice, plum, gravel and a host of dark spice notes infuse the 2017 with seemingly endless layers of nuance. Over the last two years I have tasted several hundred Napa Valley Cabernets, both from barrel and bottle. There is no question that Dominus belongs among the elite in 2017; it is simply a breathtaking wine. Certainly readers looking for a Napa Valley Cabernet to cellar should put Dominus at the top of their lists. -Vinous 98 Points
The grand vin is the 2017 Dominus, which is based on 88% Cabernet Sauvignon, 7% Cabernet Franc and 5% Petit Verdot, harvested between September 21 and October 3, and aged in 40% new French oak. Chateau Lafite-like notes of blackcurrants, lead pencil shavings, cedary tobacco, and gravelly earth all emerge from the glass, and it's full-bodied, has a terrific sense of elegance, lots of tannins, and a great finish. This tight, powerful, concentrated Dominus will benefit from 4-5 years of bottle age and keep for 25 years or more. 2017 doesn't get much better. -Robert Parker 97 Points
There was about 50% of a normal crop this year for the 2017 Dominus, due to strict selection. Grapes were harvested from September 21 to October 3 and the wine was bottled in June 2019. This year the blend is 88% Cabernet Sauvignon, 7% Cabernet Franc and 5% Petit Verdot, aged in 40% new French oak barrels. Very deep purple-black in color, it sashays nonchalantly out of the glass with graceful notions of potpourri, forest floor, crushed rocks, Ceylon tea and licorice with a core of black currant cordial, chocolate-covered cherries, mulberries and preserved plums plus a waft of garrigue. Full-bodied, the palate has a beautifully impactful, wonderfully quiet intensity of black and blue fruits with loads of floral and spicy sparks, framed by firm yet plush tannins, finishing with long-lasting earthy notes. -Jeb Dunnuck 97 Points