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Châteauneuf du Pape Réserve 2006 75cl

AOC | Châteauneuf du Pape | Rhône | France
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Critics scores
99 Robert Parker
The same can be said about the 2006 Chateauneuf du Pape Reserve and it offers incredible cassis, toasted bread, bouquet garni and earth aromas and flavors to go with full-bodied richness, incredible concentration and a seamless, thrillingly pure texture that’s hard to believe. It’s easily the greatest wine I’ve tasted from this vintage. <br/><br/>One of my favorite producers, Vieille Julienne is run by the brilliant Jean-Paul Daumen. Coming all from a cool, mostly sandy terroir located in the northern part of the appellation, these traditionally made wines possess singular characters that have both richness and depth on the palate, as well as notable elegance and freshness. They epitomize this tiny terroir and are more Vieille Julienne than they are Chateauneuf du Pape. For this tasting, we focused on his traditional Chateauneuf (which is now broken up into two cuvees, the Trois Sources and the Hauts Lieux) and his Reserve bottling, which is produced only when this tiny plot of vines offers something unique to say. Looking first at Jean-Paul’s traditional Chateauneuf (made up until 2009), it is always a rough blend of close to 90% Grenache, with smaller components of Syrah, Mourvedre, Counoise and Cinsault. Completely destemmed, it’s aged in older foudre and never sees any new wood. While it comes from a cooler terroir in the northern part of the appellation (and Jean-Paul favors harvesting on the earlier side), it never lacks for richness and is a concentrated, structured effort that benefits from cellar time. Moving to the Reserve bottling, this cuvee comes from a single plot of 100+-year-old vines, planted in what looks like pure beach sand. It’s also slightly more Grenache dominated than the classic cuvee, with the blend containing 90-95% Grenache and the balance Cinsault and Syrah. It too is completely destemmed and aged all in older foudres. First made in 1994, it’s only produced when Jean-Paul feels that the plot has something special to say.<br/><br/>
19 Rene Gabriel
Sattes Purpur, immer noch mit lila Schimmer. Dichtes Bouquet, Yogurettetouch, also dunkle Schokolade und Himbeermark, bleibt auch nach längerem Fruchtkontakt auf der fruchtigen Seite, ein Hauch von hellen Cigarren, weissem Pfeffer, braucht aber Luft um sich zu offenbaren. Im Gaumen satt, stoffig, wieder viel rote Beeren, aber auch mit Kirschentönen und zartem Honigschimmer, enorm fleischig und konzentriert. Eine richtige Châteauneuf-Essenz mit viel weiterem Potential. Ich habe ihn gut eine Stunde lang verfolgt. Dabei machte er eine richtiggehende «Luftkarriere».
96 Wine Spectator
This shows impressive depth and power for the vintage, delivering layer upon layer of mulled spice, crushed currant and plum fruit, with anise, tobacco, graphite and violet notes, all of which stretch out through the long, racy, sweet earth-filled finish. This domaine is quietly producing some awesome wines. Drink now through 2024. 230 cases made. –JM
Producer
Domaine de la Vieille Julienne
Like many estates in the Rhône, Domaine de la Vieille Julienne was originally used only as a grape growing property that sold off their fruit in bulk for négociant bottlings. It was founded in 1905 but the domaine did not start bottling their own production until the late 1960s when they also renovated their cellars. In 1990, in a pivotal move, Jean-Paul Daumen joined the domaine and from that point on, more focus was put onto low yields and natural viticultural methods. Within several years, Daumen began attracting critical attention and in 2007, Robert Parker summed up the domaine well: "Over the last decade, Jean-Paul Daumen, the proprietor, winemaker, and Mr. Everything at Vieille Julienne, has emerged as one of France’s most compelling wine producers. Taking advantage of the ancient vines his family owns in the northern sector of Chateauneuf du Pape, and biodynamically farming the entire vineyard, he has produced extraordinary wines since 1998. Daumen’s winemaking philosophy is remarkably simple – old vines, tiny yields of around 20 hectoliters per hectare, no SO2 during vinification, aging in neutral tanks or wood, and bottling without fining or filtration. The results are wines of extraordinary purity, and naked expressions of terroir as well as the personality of the vintage. I cannot recommend these wines highly enough. Sadly, as with most of the world’s most majestic wines, production is relatively limited, and the demand is insatiable."