2001 Chateauneuf du Pape Cuvee Boisrenard

The 2001 Domaine de Beaurenard Châteauneuf-du-Pape Boisrenard is a blend of 60% old-vine Grenache (70-100 year), and 40% other varieties (field blend), that’s aged for 18 months in small oak barrels, with only being 20% new. The wine is a tremendous effort that is just now starting to shed some of its modern elevage, showing gorgeous aromas of crème de cassis, spice, white chocolate, and licorice laced-garrigue on the nose. This is followed by a full bodied, decadently textured wine that possesses fantastic concentration, beautiful precision, and a blockbuster finish. Still young, but far from unapproachable, this should continue to perform over the coming decade or longer.

There have been a number of spectacular vintages of Domaine de Beaurenard’s luxury cuvee, Chateauneuf du Pape Cuvee Boisrenard, but the 2001 may be the finest they have ever produced. An inky/purple color is accompanied by aromas of creme de cassis, melted licorice, graphite, and a touch of barrique. The explosive bouquet is followed by an expansive, full-bodied, powerful wine with great purity, tremendous multilayered flavor intensity, and beautifully integrated wood, acidity, and tannin. It possesses structure, grip, and a finish that lasts well over a minute. Despite its enormous richness and presence (aromatically and on the palate), it requires 2-3 years of cellaring, and should keep for 15-18. It is a brilliant success! Importer: New Castle Imports, Myrtle Beach, SC; tel. (843) 497-8625

There have been a number of spectacular vintages of Domaine de Beaurenard’s luxury cuvee, Chateauneuf du Pape Cuvee Boisrenard, but the 2001 may be the finest they have ever produced. An inky/purple color is accompanied by aromas of creme de cassis, melted licorice, graphite, and a touch of barrique. The explosive bouquet is followed by an expansive, full-bodied, powerful wine with great purity, tremendous multilayered flavor intensity, and beautifully integrated wood, acidity, and tannin. It possesses structure, grip, and a finish that lasts well over a minute. Despite its enormous richness and presence (aromatically and on the palate), it requires 2-3 years of cellaring, and should keep for 15-18. It is a brilliant success! Feb 2004, www.robertparker.com