TOO BAD the 2016 Clos Saint Jean SOLD OUT, but here’s another great CdP buy!

Double Agents rejoice…

Great Châteauneuf-du-Pape (or CdP as affectionately abbreviated) under $30 is a true needle in the haystack amongst TOP fine reds, globally speaking. To land an example with pedigree, AND cellar age on it such as this small, yet pristine stash direct from the importer is a BIG DEAL dear Operatives. Robert Parker puts this tiny, bucolic village above all others in the Rhône… as in way above; “the best Chateauneuf-du-Papes are among the most natural expressions of grapes, place and vintage.” This is it, thanks to the deeply secretive The Wine Spies’ special offering, you can experience this collectible classic at nearly half of its intrinsic worth.

Saturated ruby with garnet accents, fading to a brick-orange glow around the edge. An exquisite bouquet of black raspberries, kirsch, crushed rocks, and black pepper greet the nose. Broad and savory once in the mouth, offering elegance and purity with sweet dried cherries and spice. Medium-bodied and beautifully concentrated towards the delightful finish, fabulously pure and intriguingly long. An herb-marinated roast chicken with chanterelle mushrooms, lentils or ratatouille are all ideal pairings for this classy red.

Rhône specialist Jeb Dunnuck perhaps best explains how awesome a find this is; “proprietor Eric Bonnet continues to produce incredibly high-quality, serious wines that fall into the progressive category and are mostly destemmed and raised in a mix of stainless steel, concrete tanks, and demi-muids. While they lead with fruit and texture, they remain classic expressions of Châteauneuf-du-Pape.”

A few more excerpts from Parker to emphasize our excitement for this deal from the revered appellation; “As I’ve grown older I’ve developed an appreciation for wines that are immediately gratifying but that can also provide great satisfaction over several years. Which means that while I adore Bordeaux, and was fortunate enough to purchase vintages that are now reaching full maturity, I can no longer buy a young Bordeaux and wait 20 to 25 years for all the elements to come into perfect harmony. Today, the wine that I find myself turning to most often is Châteauneuf-du-Pape. Although Châteauneuf-du-Pape, from France’s Rhône valley, may never possess the elegance and longevity of a great Bordeaux, the mystique and prestige of a wine from the famous vineyards of Burgundy or the perfume or rarity of a top-notch Barolo or Barbaresco, what it does offer is immediate gratification both intellectual and hedonistic in nature. Its wide array of aromas and flavors are reminiscent of a Provençal marketplace while its texture-rich and round, sumptuous and opulent—is virtually unmatched by most of the wines of the world. Châteauneuf-du-Pape is a remarkably flexible wine with food, in part because it suits so much of today’s Mediterranean-influenced cooking, while the absence of new oak in many Châteauneufs means they can be enjoyed alongside an even broader range of lighter dishes such as fish, veal, and poultry. But the greatest appeal of Châteauneuf-du-Pape, beyond its food-friendly qualities, expansiveness, generosity of flavors and sumptuous texture, is the almost addictive attraction of its combined intellectual and hedonistic elements. That’s what attracts me the most and undoubtedly accounts for Châteauneuf-du-Pape’s rapidly growing popularity.”

The only catch is, just a few cases being imported results in even fewer allocated of this now library vintage. Make sure you secure some to savor as it won’t last the day!

Here is what the wine press has to say:

91 Points - Antonio Galloni’s Vinous - “Vivid purple. Perfumed, expansive bouquet of sexy red and dark berry liqueur and incense, along with hints of lavender and cola. Silky, sweet and broad, offering spice-tinged black raspberry and boysenberry flavors and a touch of bitter chocolate. The clinging finish is framed by smooth, slow-building tannins.”

90 Points – Robert Parker’s Wine Advocate - “A big success, 80% Grenache, 10% Syrah, 7% Mourvèdre and 3% Cinsault, all of which spent six months in stainless steel before being moved to concrete tank, where it rested for 12 months before bottling. Licorice, blackberries, mulled spices, and peppered meat-like aromas and flavors all emerge from this medium to full-bodied, textured and beautifully balanced 2013. It has surprising depth and richness in the vintage, as well as beautiful tannin quality. I like it now, but it will drink nicely through 2023.”