Châteauneuf-du-Pape red 2009 (6x75 cl)

Zoom	Vins rouges Appellation : Châteauneuf-du-Pape Millésime : 2009 La caisse TTC : 126 € La bouteille TTC : 21 €

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BLEND: grenache (55%), mourvèdre (35%) syrah (10%), In order to reach a maximum complexity, we use the three types of Châteauneuf-du-Pape soils: galets roulés, sand and terres graveleuses.
AGE OF GRAPEVINES: grenaches are at least 90 years old, mourvèdres 75 years, syrah 25 years

YIELDS: 28 hectolitres per hectare on average, manually harvested

WINE MAKING: Our philosophy of wine production is generally the same: First of all we take a lot of care choosing the date of harvest, with daily analysis of grapes to avoid not perfectly ripe grapes, therefore no "green" defect in our wines. In a "normal" vintage, eraflage is systematic. A first extraction of the tannins of dandruff takes place during a small week, in controlled temperature (around 10°C / 50°F), before fermentation, for silky and elegant tannins. Then the second extraction, with presence of alcohol, lasts 3 - 4 weeks. Finally, Most of syrah and mourvedre were raised in french oak casks (1/3 new, 1/3 of one wine, 1/3 of two wines), grenaches in wooden conic tank, which allows to mark them lightly and soften up the existent tannins of very ripe grapes. More than a year and half of tank allows a natural sedimentation, making filtering almost useless. Bottling date: end 2010.

Robert Parker’s Wine Advocate # 191 (Oct 2010): 91-93/100

“The 2009 Chateauneuf du Pape, a blend of 55% Grenache, 35% Mourvedre and 10% Syrah, was made from yields of 28 hectoliters per hectare. The Syrah and Mourvedre were aged in French oak casks and the Grenache in tank. It is a wine of extraordinary intensity, freshness, purity and texture. Full-bodied with plenty of tannic structure but enough dense, rich fruit for balance, this impressively endowed 2009 should evolve for 10-15+ years.

I visited the three owners of Xavier Vins, the young oenologist, Xavier Vignon, who is the brain trust behind so many of the wines, and his two partners. This relatively youthful, serious negociant company has been doing some extraordinary consulting work in Chateauneuf du Pape (…). They access gorgeous fruit from many different appellations and are doing a top-flight job of getting impressive quality into the bottle. Moreover, there are some top values in their portfolio as well.”

SERVICE: at 15-17°C (59-62°F).

ALCOHOL : 14.5% - SUGAR : 2.4 g/l (no residual sugars) TOTAL ACIDITY : 2.99 - PH : 3,81 IC (color intensity): 7.79 (minimum acceptable for a Châteauneuf-du-Pape is... 4 !)

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