Domaine Moulin-Tacussel Chateauneuf-du-Pape Tradition 2018
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Jeb
Dunnuck -
Robert
Parker
Product Details
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Blend: Grenache 70%, Mourvèdre 10%, Syrah 10%, Cinsault & Counoise 5%, Muscardin & Vaccarèse 5%
Professional Ratings
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Jeb Dunnuck
I was able to taste two wines from Domaine Moulin Tacussel. Looking at their red, which is based on 70% Grenache, 10% Syrah, and 10% Mourvèdre, with the balance a mix of permitted varieties, the 2018 Châteauneuf Du Pape was not destemmed and was brought up mostly in tank, yet had 20% of the blend brought up in new French oak barrels. Despite the new oak, it has a classic bouquet of gamey red and black fruits, garrigue, ground pepper, and smoked game, with hints of flowers and violets thrown in for good measure. Beautiful on the palate as well, with medium to full body, a focused, clean, precise texture, and a great finish, this is classic Châteauneuf du Pape all the way. It can be drunk today or cellared for 10-12 years or more. It’s a terrific 2018 that I’d be happy to have in the cellar.
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Robert Parker's Wine Advocate
Scents of leather, clove, allspice and garrigue emerge on the nose of the 2018 Chateauneuf du Pape, a wood-aged blend of 70% Grenache, 10% each Mourvèdre and Syrah, plus small amounts of Cinsault, Counoise, Muscardin and Vaccarèse. Medium to full-bodied, it's silky-smooth on the palate, with no hard edges, showing more raspberries on the lingering finish. For drinking over the near term, 5–7 years.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.