1961 Jaboulet-Isnard Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note

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1961 Jaboulet-Isnard  (Châteauneuf-du-Pape) 91 Just amazed at how much sweet, ripe, kirsch was found here. Silky on the palate, medium bodied and earthy, with enough fresh herbs to cook with, and loads of freshness, this was a treat. Just amazed at how much sweet, ripe, kirsch was found here. Silky on the palate, medium bodied and earthy, with enough fresh herbs to cook with, and loads of freshness, this was a treat. 1,726 Views   Tasted Jan 28, 2018  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Served blind, not one taster came close to calling this wine over 50 years old. Most were convinced it from the late 1980's! The vibrant, spicy, earthy, kirsch and garrigue nose did not give away the wines age. The still fresh, lively, peppery, spicy, earthy red berries did not let you think the wine was approaching 55 years of age either. What a treat! Served blind, not one taster came close to calling this wine over 50 years old. Most were convinced it from the late 1980's! The vibrant, spicy, earthy, kirsch and garrigue nose did not give away the wines age. The still fresh, lively, peppery, spicy, earthy red berries did not let you think the wine was approaching 55 years of age either. What a treat! 1,900 Views   Tasted Sep 2, 2013 Very light and orange in color. Some fruit, spice and earthy fragrance remained. While light and fragile, it's not bad for a fifty year old Chateauneuf. Very light and orange in color. Some fruit, spice and earthy fragrance remained. While light and fragile, it's not bad for a fifty year old Chateauneuf. 2,038 Views   Tasted Feb 20, 2007 On a respirator, waiting for death. For a few moments, we were able to glean some perfume loaded with spicy herbs, but that faded quickly. This brick colored wine had good texture, but not much fruit. Still, it was fun to experience a 45 year old bottle of Chateauneuf On a respirator, waiting for death. For a few moments, we were able to glean some perfume loaded with spicy herbs, but that faded quickly. This brick colored wine had good texture, but not much fruit. Still, it was fun to experience a 45 year old bottle of Chateauneuf 1,803 Views   Tasted Feb 23, 2006

When to Drink Jaboulet Chateauneuf du Pape, Anticipated Maturity, Decanting Time

Jaboulet Chateauneuf du Pape can be enjoyed on the young side. Young vintages can be decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Jaboulet Chateauneuf du Pape is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-14 years after the vintage.

Serving Paul Jaboulet Aine Chateauneuf du Pape with Wine, Food Pairing Tips

Paul Jaboulet Aine Chateauneuf du Pape is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Jaboulet Chateauneuf du Pape is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Paul Jaboulet Chateauneuf du Pape is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese and tomatoes.

The white wine of Paul Jaboulet Aine Chateauneuf du Pape is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Paul Jaboulet Aine produces other wines in the Southern Rhone Valley including; red and white wine from the Cotes du Rhone appellation as well as wines from Gigondas, Vacqueyras, Tavel, Beaumes de Venise, Muscat de Beaumes and the Ventoux.

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