Châteauneuf du Pape: Le Vieux Donjon Rouge 2009

'The 2009 Chateauneuf du Pape is dominated by Grenache with major amounts of Mourvedre, Syrah and other authorized varietals. Its dense ruby/plum color is followed by aromas of smoked meats, roasted Provencal herbs, a gamy character and lots of kirsch, black currant and blue fruits. Rich and full-bodied, it is softer than most young vintages of Vieux Donjon tend to be, and should drink well for 12-15 years.
Now that Lucien Michel has inched his way into retirement, his young daughter, Claire, who did an apprenticeship at Napa’s Harlan Estate, is in full control of the winemaking (another example of a woman who has taken charge of a famous estate).'
94/100. Robert Parker, The Wine Advocate.

  • Bottle
    £29.95
  • Bottle (case)
    £359.40
  • Half Bottle
    £14.95
  • Half Bottle (case)
    £358.80
    Sold out!
  • Magnum
    £62.00
  • Magnum (case)
    £372.00
Châteauneuf du Pape: Le Vieux Donjon Rouge 2009

Châteauneuf du Pape: Le Vieux Donjon Rouge 2009

Commendably (unlike most of the heralded Châteauneuf’ estates) Le Vieux Donjon do not produce any trophy-hunting ‘special’ cuvées. They make just one red wine that is consistently excellent. It is made from a traditional blend of 75% Grenache, 10% Syrah, 10% Mourvèdre and 5% Cinsault that is fermented in vat and raised in large oak foudres for 18 months before bottling. The finished wine has attractive wild herb and berry aromas with a complex palate of briary hedgerow fruit supported by an elegant tannic structure. It comes into its own with 2-3 years bottle age but superior vintages will last for 2 decades or more.

  • Style: Red Wine, Dry (Sec), Full-bodied
  • Region: RhoneChateauneuf du Pape
  • Producer: Le Vieux Donjon (Lucien Michel)
  • Vintage: 2009
  • Grape variety (Cépage): Syrah, Mourvèdre, Grenache Noir, Cinsault
  • Wine pairing - drink with: Beef, Casserole, Lamb, Hard Cheese
  • Cellarage: Drink 2011-2026
  • Vinification: Low yields of ripe grapes are picked by hand from 80-year-old vines. They then undergo an alcoholic fermentation in cement vats for 18-21 days, followed by 2 months in cement tanks for a malolactic fermentation. The wine is left unfiltered and is bottled 18 months after the vendage.
  • Alcohol by Volume (ABV): 14%

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