2007 Clos Saint Jean Châteauneuf-du-Pape Vieilles Vignes Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2007
Clos Saint Jean Vieilles Vignes (Châteauneuf-du-Pape)
I was really disappointed in how this wine has developed. It is figgy, hot and a bit flabby. There is plenty of fruit, but the raisin character is far too prevalent for me. Drink up if you have them, as I doubt this will improve. 3,589 Views Tasted Dec 4, 2019This deeply colored, explosion of flavor is packed with fresh, sweet, ripe, jammy black raspberry, kirsch liqueur, fennel, pepper and garrigue. Full bodied and concentrated with a blast of sweet, ripe, old vine Grenache, there is a lot to like in this attention seeking, Chateauneuf du Pape. Drink it young, or age it, it's a very hedonsitic style of Southern Rhone. 5,016 Views Tasted Jun 12, 2012 |
When to Drink Clos Saint Jean, Anticipated Maturity, Decanting Time
Clos Saint Jean is best with decanting in its youth of between 1-3 hours allowing the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Clos Saint Jean is usually better with 4-6 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 5-20 years after the vintage.
Serving Clos Saint Jean with Wine, Food Pairing Tips
Clos Saint Jean is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos Saint Jean 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. Clos Saint Jean is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms, pasta, eggplant, tomatoes and cheese.
The white wine of Clos Saint Jean is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.