Mont Olivet Chateauneuf-du-Pape Cuvee Papet 2016
Chateauneuf du Pape par excellence! Though riding high in its stirrups in its flushed youth, the 2010 La Cuvee du Papet, dense earthy aromas of wild mushrooms in tension with more elegant and high floral and yet beneath it all is a meaty, sanguine raw venison, spiced citrus rind. Garrigue, minty eucalyptus, soft black cherries and heavily ripened, red fleshed pluots make for a compelling Chateuneuf-du-Pape.
Wine review by Nicholas Livingston, February 2013
First produced in 1989, the flagship jewel of the estate is the Chateauneuf-du-Pape made only in the exceptional vintages from our oldest vines of Grenache (the oldest vines were planted in 1901) with a compliment of Mourvèdre and/or Syrah in varying proportions. All the varietals are fermented together and give rise to a wine both concentrated and elegant, with a great finish.
Wine notes from Clos du Mont Olivet
99 Points - "Possibly the finest example of the Chateauneuf du Pape Cuvee du Papet since Mont Olivet’s unreal 1990, the 2010 is a blend of 75% Grenache, 15% Mourvedre and 10% Syrah, all aged in foudre. The grapes come from the estate’s oldest vines (50- to 105-years-old), which were planted in the famous sites of Mont Olivet and Bois Dauphin. A extraordinarily deep plum/purple color is followed by notes of balsam wood, raspberries, black currants, lavender, garrigue, kirsch, licorice and underbrush. This quintessential Chateauneuf du Pape smells like an open-air Provencal market. It is a full-bodied, full-throttle, multilayered wine with exceptional concentration, power and precision. While it can be approached now, it will not hit its prime for another 3-4 years, and should last for two decades given how well the 1990 continues to perform."
- Wine Review by Robert Parker, October 2012
Steaks, pasta with meat sauces, sausages the spicier the better. Barbecued ribs or chicken. Burgers and brats.
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