star (2014-01-19)
Jako rzecze wyrocznia.

95 points Wine Spectator
Very rich and densely packed, with a huge core of raspberry ganache, macerated plum and hoisin sauce notes wrapped by dark licorice, Turkish coffee and charred applewood. The long finish ripples with tannins, but this is velvety and well-integrated. Needs some time. Rather serious juice. Best from 2011 through 2033. (5/ 2009)

94 points Robert Parker's Wine Advocate
The 2006 Chateauneuf du Pape exhibits a dense purple color as well as an expressive bouquet of black currants, licorice, kirsch, meat juices, and hints of spice box as well as lavender. Full-bodied, opulent, rich, and stunningly concentrated, it is one of the vintage’s finest efforts. This beauty should provide plenty of pleasure over the next 15+ years. Always one of my favorite Chateauneuf du Pape estates to visit, proprietor Jean-Paul Dauman has made Domaine de la Vieille Julienne a brilliant reference point for this appellation. These are traditionally made, extraordinarily concentrated Chateauneuf du Papes created from old vine, biodynamically farmed sites and made from minuscule yields, hands off, no SO2 during vinification, and aged in neutral tanks or old wood. I thought the 2007s, as strong as they were, were matched by what this estate achieved in 2006. This is one of a handful of vineyards where the 2006s do not take a back seat to what is essentially the greatest vintage of my lifetime in the southern Rhône, 2007. I was surprised to learn that there will be no 2007 Chateauneuf du Pape Reserve, a wine that comes from 103-year-old Grenache vines planted in pure sand that is aged in old foudres and tanks. Jean-Paul told me there was really no difference in the character of that wine when compared to the wines from their other parcels, so they felt a separate cuvee was not merited. (10/ 2008)
wino14872#49467

star (2014-01-19)
A propos alkoholu poziom zbyt wysokiego. Camigliano na DeoBloxie o poziomie alkoholu (pralinka) pisze tak, a nawiązuję do Chapoutiera, a ten z Doliny Rodanu więc jesteśmy w temacie.

Prawda jest taka, że od paru ładnych lat producenci szukają różnych sposobów by poradzić sobie ze zbyt wysokimi czasem poziomami alkoholu, na przykład rozważają wcześniejsze zbiory. Ale być może wreszcie znaleźli prostsze wyjście, które moglibyśmy zastosować też w warunkach domowych, podobnie jak z dodawaniem paru kropel wody do malta.

Jak pisze Jancis:

Chapoutier impishly suggested the best course would be to allow producers to add water to their wines. [...] Lots of winemakers do it, and I think we should make it legal and bring it out in the open. It's the future of wine.

Prosta sprawa. Większym problemem jest poziom alkoholu we krwi. Jedyne skuteczne lekarstwo to czas, może poza glukozą dożylnie. Jak od czasu do czasu jakiś agresywny i nawalony do półprzytomności debil się zajebie lub rozjebie innych, to od razu sznureczek mądrali i lobbystów podpowiada przedszkolne sposoby naprawienia sytuacji. Sądząc z tego pieprzenia wkrótce powinniśmy zacząć korzystać obowiązkowo z usług alkomatu przy drzwiach balkonowych, bo ktoś po nadmiernym spożyciu mógłby wypaść na zewnątrz, kogoś uszkodzić i pogorszyć statystyki.
wino14872#49473

star (2014-12-31)
No to jeszcze fotka. Stara, ale...
wino14872#51826

star (2022-01-12)
He finished his dinner more quickly than he would have liked and waved away the dessert menu. Taking another swallow of the French wine he had ordered—a Chateauneuf-du-Pape, definitely his favorite—he called for the check and paid.
wino14872#531676