2007 Domaine de la Janasse Châteauneuf-du-Pape Cuvée XXL
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Another insanely good wine that’s a legend in the making is the 2007 Chateauneuf du Pape XXL, which is almost all Grenache (there’s a splash of Mourvèdre) that spent three years in foudre and barrels before being bottled. Offering a port-like bouquet of blackberry jam, beef blood, black licorice and roasted herbs, it hits the palate with an incredible amount of fruit and texture yet always stays balanced, fresh and lively, with a finish that just won’t quit. This decadent, heady, layered and just about over the top beauty won’t be for everyone (and I’ve had bottles state side that showed more stewed and evolved characteristics), but it’s a singular, heavenly bottle of wine.
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Robert Parker
Jeff Leve, The Wine Cellar Insider
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Deep and layered, with decadent, chocolaty black fruits, crushed flowers, fruit cake, meat juice, and licorice, the 2007 Domaine de la Janasse Châteauneuf-du-Pape Cuvée XXL is one stunning bottle of wine! Seemingly richer and more compact that the straight Vieilles Vignes (certainly not as upfront and approachable currently), yet still showing superb purity and freshness, the wine is full-bodied and stunningly concentrated and rich on the palate, boasting a thick, chewy texture, perfect balance, and a blockbuster finish. While there is a wealth of sweet fruit on the palate, there’s also serious structure, loads of depth and plenty of ripe tannin on the finish. I followed this bottle for two days and it was as good on the second day as the first, giving me some confidence on how it will develop. No doubt, this is a profound bottle of wine that is a treat to drink now; however, I would plan on giving bottles a minimum of 8-10 years in the cellar before consuming.
Inky purple. Wild, highly expressive aromas of kirsch, blackberry and fruitcake, with complementary notes of anise and violet. Broad dark fruit flavors show exotic spice and herb nuances, with velvety tannins providing support. Finishes sweet, sappy and long, with smoke and spice notes lingering. This wine, which fermented its sugars for two years, will be bottled in March of 2010.