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The tasting |
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Dark garnet red. |
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Aromas of candied and macerated fruits, blood orange, cinnamon, and chocolate, with a subtle hint of forest floor. |
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This 1999 vintage showcases impressive freshness, a generous volume, and delicate structure, with fine tannins and perfectly balanced harmony. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Venison stew with red wine sauce, duck breast with porcini mushrooms and chestnuts, Wellington beef. |
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From now until 2030 |
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The estate and the wine |
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Recognized as one of the Rhône Valley’s greatest assemblers, Xavier Vignon masterfully combines, refines, and enhances his raw materials to create wines of exceptional elegance and balance.
A leading consultant behind some of Châteauneuf-du-Pape’s most celebrated wines, Xavier also crafts his own cuvées with unmatched precision. Praised by the renowned critic Robert Parker, this talented winemaker has become a trusted name among enthusiasts who value wines that are precise, fresh, and vibrant. |
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Perfectly preserved, the 1999 Red Châteauneuf-du-Pape reveals captivating aromas of well-aged complexity, with notes of forest floor, humus, chocolate, cinnamon, and stewed and macerated fruits. The palate retains remarkable freshness, offering volume, structure, and a ripe, fleshy texture that is both vibrant and precise. This wine’s distinctive character makes it an excellent choice for a festive meal, pairing beautifully with game dishes. Rated 93/100 by Olivier Poussier. |
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Hand harvested. Total destemming and partial crushing. Vinification in truncated wooden vats and concrete tanks. |
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AWARDS |
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A wine rated 93/100 by our Committee! |
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