Robert Parker: Issue 179 - October 2008 - Focus on Châteauneuf-du-Pape.

This estate, nestled just south of Rayas, has a fabulous terroir, but they only recently began exploiting it to its full potential. The traditional Chateauneuf du Pape cuvee is aged 85% in tank and 15% in barrel. The blend is generally 80% Grenache and the rest Syrah and Mourvedre. The luxury cuvee, Val de Dieu, is composed of 62% Grenache, 23% Syrah, and 15% Mourvedre, with 55% aged in tank and the Syrah and Mourvedre components aged in 600 liter demi-muids. These two vintages represent the finest performances of Vaudieu in my thirty years of tasting in Chateauneuf du Pape.

CHÂTEAU DE VAUDIEU ROUGE 2007: 91-94/100

The 2007 Chateauneuf du Pape, all from the sandy soils of this sector, exhibits a dense ruby/purple color along with an explosive bouquet of black cherries, licorice, smoke, truffles, and meaty undertones. A ripe, full-bodied effort with silky tannin and good freshness (despite what appears to be low acidity), this is a big, mouthfilling Chateauneuf that falls halfway between the modernists and the traditionalists. It should drink well for 12-15 years.

CHÂTEAU DE VAUDIEU “CUVEE VAL DE DIEU” ROUGE 2007: 93-95/100

The stunning, full-bodied 2007 Chateauneuf du Pape Val de Dieu offers up a beautiful nose of acacia flowers, blueberries, blackberries, grilled meats, licorice, and cedar. Impressively pure, multilayered, and long (the finish lasts 50+ seconds), this is a killer Chateauneuf du Pape that should age effortlessly for two decades.