Domaine de Beaurenard Chateauneuf-du-Pape 2009 Red!

The red standard cuvée consists of 70% Grenache, 10% each of Syrah and Mourvèdre, 4% Cinsault, and 6% of Counoise, Muscardin, Terret Noir und Vaccarèse. The grapes are completely destemmed, partially crushed, and the various kinds are fermented together. The varieties are poured into the fermentation vat in the same order in which they were harvested. Up to two weeks can go by between the Syrah grapes, which ripen early, and the Mourvèdre grapes, which take their time to ripen. Alcoholic fermentation takes place during a period of 15 – 31 days, traditionally in steel tanks and a few wooden vats. The skins are punched down periodically. When alcoholic fermentation is finished, the wine is poured for malolactic fermentation into foudres and barrels, after which it ages for 9 – 18 months on the grape skin cap in 30 hl foudres and 80 hl truncated conical oak vats. One part of this domaine’s standard wine is also aged in small oak barrels, 5% of which are new each year.

The Wine Advocate (Robert Parker) – Rated 92 Points
The dense ruby/purple-colored 2009 Chateauneuf du Pape is a blend of 70% Grenache and the rest Syrah, Mourvedre and tiny dollops of Cinsault, Counoise, Muscardin, Terret Noir and Vaccarese, and spends 12-15 months in large, conical oak vats. It offers up notes of unsmoked cigar tobacco, roasted herbs, spice box, black currants, raspberries and cherries. Medium to full-bodied and luscious, it is ideal for drinking over the next decade.
One of the great old families of Chateauneuf du Pape, the Coulons have been biodynamically farming their vineyards for decades, which can’t be easy given the fact that they own over two dozen parcels spread throughout the appellation. The 2009s performed even better this year than they did last year prior to bottling.