A 90 Point ’07 Chateauneuf-du-Pape Value That’s Still Available. Today.

March 25, 2011 Cellar WorthyHigh End Values  No comments

Skalli Chateauneuf-du-Pape Maison Bouachon La Tiare du PapeOn a rainy Sunday evening last weekend, I  enjoyed this Chateauneuf-du-Pape from what Robert Parker called the “the greatest vintage I’ve ever tasted in southern Rhone”.  Accolades like that, combined with the fact that these wines were released going on 2 years ago, means 2007′s are almost impossible to find – especially the good values.  Chateauneuf-du-Pape reds usually start at over $30 and 90+ ratings drive the price up from there.

This wine pours a slightly translucent brickish red that’s signature CdP.  A bright cherry nose leads into focused dark berries and a perfect acid balance in the mouth.  But it’s the lingering 30 second finish that defines and sets apart this incredible value.

This and most Chateauneuf-du-Pape are perfect examples of how great wine can be made without oak influence.  Good Cabernet Sauvignon can’t be made without the oxidation that oak aging provides.  But oak isn’t necessary for many southern Rhone wines, which are aged in neutral oak barrels and/or concrete vats.  This technique really shows off the quality of the fruit, especially with old vine Grenache and Syrah.

For the money, this is absolutely the best 2007 CdP I’ve had.  The only problem with this wine: the name is so long I couldn’t fit it in the title of this post…

Buy up on this one because when it’s gone it’s gone!  That’s the beauty and the curse of wine.  Each vintage only happens once.

Buy Here:  Skalli Chateauneuf-du-Pape Maison Bouachon La Tiare du Pape $27.95

International Wine Cellar 90 points

“(60% grenache, 30% syrah, 7% mourvedre and the rest counoise, terret noir, muscardin and vaccarese) Vivid ruby. Pungent aromas of dark berries, cherry and garrigue, with hints of smoke and licorice. Bitter cherry and blackcurrant flavors are lifted by juicy acidity and pick up dusty tannins with air. Finishes focused, spicy and impressively persistent, with echoes of smoke and dark fruits. This will be better with a few more years of bottle age.”

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