There is more Mourvèdre here than an average year as the Grenache was hit relatively hard and it shows in the aromatic profile comprising damson, plum skin, mashed blueberry and liquorice. There's also a floral element and a little cinnamon kick on the finish. The tannins are silky, and the balance of acidity is good. It bears a certain resemblance to the 2015 but a little darker in style, concentrated and ripe, more mulled and more butch in style than a classic year. Just 30,000 bottles made from a yield of 9hl/ha - their smallest ever crop, losing 70% to mildew. (TA)
Due to devastating yields, there’s not much of the 2018 Châteauneuf Du Pape to go around, but it’s going to be worth the extra effort to track down. Based on 50% Grenache, 40% Mourvèdre, and the rest Syrah (and a splash of other permitted varieties), it offers a textbook, classic Châteauneuf du Pape nose of mulled red and black fruits, Provençal garrigue, ground pepper, and saddle leather. These all carry to a medium to full-bodied Clos des Papes that has thrillingly polished tannins, flawless balance, and a great finish. Made in a style similar to the 1999, 2004, and maybe a kiss of the 2006, it has the beautiful elegance (again, a Grand Cru Burgundy comes to mind) paired with plenty of intensity and length. I doubt it will shut down and it’s going to evolve nicely for 15-20 years or more.
Deep magenta. Intensely perfumed, mineral-tinged raspberry and cherry preserve scents are complicated by garrigue and Moroccan spice nuances. Juicy and appealingly sweet, displaying fleshy red fruit liqueur, spicecake and lavender pastille flavors that deepen steadily on the back half. Smoothly balances richness and energy and finishes extremely long and sappy, with smooth, harmonious tannins and a strong echo of candied flowers. (JR)
The 2018 Chateauneuf du Pape is approximately 50% Mourvèdre, with most of the rest being Grenache and a smattering of other varieties. It's strongly red fruited, with raspberries and cranberries most apparent, accented by hints of orange zest and Asian spices. Full-bodied and silky in texture, it's deceptively easy to drink given what must be substantial alcohol. Paul-Vincent Avril winced as we discussed the yields in recent vintages. In 2017, his parcels averaged 15 hectoliters per hectare, while in 2018, he only harvested nine hectoliters per hectare. "I've never seen that before," he said. The aim at the estate is 25 hectoliters per hectare. In fact, many of the foudres in the winery held only water during my visit, as it's important to keep the staves in these massive oak vessels wet so they maintain their integrity. At least, said Avril, "The quality [in 2018] is good, because the problems were in May and June. The wines are elegant. Tannins mature, soft and smooth." Avril keeps back a portion of each vintage for direct sales to restaurants, and he'll rely on those sales of mature wines to help make up the revenue. And speaking of older vintages, readers who have the 2009s should count themselves lucky, as both the red and white are drinking well today. (JC)
The item you have chosen is in stock, and has inventory in our warehouse and one or more stores. Below is the current quantity on hand information for this product within our database. It is never more than five minutes old. Additionally, our shopping cart looks at real time inventory so when you add an item to you cart we will do an immediate check of available inventory and alert you if there are any issues.Main Warehouse: 1
Product turnaround time varies by location of inventory and your chosen method of shipping/pickup.