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1998 Henri Bonneau Châteauneuf-du-Pape Réserve des Célestins Châteauneuf-du-Pape Rhône France Wine Tasting Note

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1998
Henri Bonneau Réserve des Célestins  (Châteauneuf-du-Pape)
98
Still showing a serious depth of color here, this is an incredibly intense tasting experience. The wine is massive, yet, balanced. Ripe, but not overripe, although there is a sensation of jam on top of all the dark red, peppery fruits. Thick enough to eat, the spicy kirsch, horsey barnyard, garrigue and wet earth really make an impression. Rich and endless on your palate, this is still young. Give it an hour or two of air, or wait another 6-8 years. This is a unique styling of Chateauneuf du Pape that is not repeated in other wines.

Still showing a serious depth of color here, this is an incredibly intense tasting experience. The wine is massive, yet, balanced. Ripe, but not overripe, although there is a sensation of jam on top of all the dark red, peppery fruits. Thick enough to eat, the spicy kirsch, horsey barnyard, garrigue and wet earth really make an impression. Rich and endless on your palate, this is still young. Give it an hour or two of air, or wait another 6-8 years. This is a unique styling of Chateauneuf du Pape that is not repeated in other wines.

3,988 Views   Tasted
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I was almost speechless from the first sniff and sip! Intense levels of earthy, smoky, black cherries, plum, garrigue, pepper and truffle. Palate coating richness and concentration of raw material that left you tasting layers of ripe and over ripe berries for close to 50 seconds. Still young, this is a legend in the making!

I was almost speechless from the first sniff and sip! Intense levels of earthy, smoky, black cherries, plum, garrigue, pepper and truffle. Palate coating richness and concentration of raw material that left you tasting layers of ripe and over ripe berries for close to 50 seconds. Still young, this is a legend in the making!

4,516 Views   Tasted
This is almost off the charts with its massive, intense levels of concentration! It's hard to fathom how Henri Bonneau managed to stuff so much fruit into a single bottle of wine. Kirsch liqueur, stone, black cherry, licorice, pepper and black raspberry aromatics, waves of intense, ripe, peppery fruit and a long, pure, sensation of cherry port in the finish. Still young, this is going to one of the Chateauneuf du Pape wines people dream about tasting when it his maturity. As for when that's going to happen, your guess is as good as mine. I'm waiting another few years before popping a bottle.

This is almost off the charts with its massive, intense levels of concentration! It's hard to fathom how Henri Bonneau managed to stuff so much fruit into a single bottle of wine. Kirsch liqueur, stone, black cherry, licorice, pepper and black raspberry aromatics, waves of intense, ripe, peppery fruit and a long, pure, sensation of cherry port in the finish. Still young, this is going to one of the Chateauneuf du Pape wines people dream about tasting when it his maturity. As for when that's going to happen, your guess is as good as mine. I'm waiting another few years before popping a bottle.

4,462 Views   Tasted
Thick, dense and concedntrated, it tasted like a magnum worth of wine was placed inside a 750. However, don’t let it’s size fool you. This is perfectly balanced, concentrated and intense.

Thick, dense and concedntrated, it tasted like a magnum worth of wine was placed inside a 750. However, don’t let it’s size fool you. This is perfectly balanced, concentrated and intense.

4,586 Views   Tasted

When to Drink Henri Bonneau, Anticipated Maturity, Decanting Time

Henri Bonneau needs time in the cellar before it can truly be appreciated. If you're going to drink the wine young, you can decant for 2-4 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Henri Bonneau is usually better with 4-10 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 9-35 years after the vintage.

Serving Henri Bonneau with Wine, Food, Pairing Tips

Henri Bonneau is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Henri Bonneau is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, and grilled dishes, sausage, cassoulet, eggplant, and tomatoes. Domaine Henri Bonneau is also good with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, and cheese.

Henri Bonneau also makes wine from 3.5 hectares of vines located in the Laval Saint Roman Gard, and a Les Rouliers, a Vin de Table wine, that is made from a blend that is mostly Grenache.

Along with Beaucastel Hommage Jacques Perrin, the wine of Henri Bonneau Celestins, has the potential to age and develop for the longest period of time of any wine from the entire Southern Rhone Valley.