2010 Château de Vaudieu Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note

  1. 2010 Château de Vaudieu (Châteauneuf-du-Pape)

    1. Fully ready to go, this is all about the sweet, fresh, clean, pure kirsch, black raspberry, spice and floral notes. Elegant, soft and silky, there is a great quality to the medium bodied, refined. red fruits that gets you ready for another sip, again and again.

      92 points - Tasted
      467 Views
    2. Ripe, supple and already delicious, the wine is sweet, fat and filled with fresh, jammy berries and licorice. The wine was produced using 100% organic farming techniques and was consulted by Philippe Cambie.

      92 points - Tasted
      3319 Views
Chateau Vaudieu Wine Tasting Notes, Ratings

Chateau de Vaudieu Vineyards, Wines, Winemaking

Chateau de Vaudieu owns 70 hectares of vines in Chateauneuf du Pape. 60 hectares are used for red wine grapes. 10 hectares are reserved for white wine grape varietals. The terroir is mostly and, small rock, limestone and marl soils. All 13 allowable grape varieties are planted at Chateau de Vaudieu. They have old Grenache vines that are more than 65 years of age. In 2013, the cellars were completely renovated. New tulip shaped, cement vats similar to those installed at Chateau Cheval Blanc in St. Emilion were installed.

The best vintages of Chateau de Vaudieu are: 2016, 2015, 2012, 2010, 2009 and 2007.

Chateau de Vaudieu produces 5 red Chateauneuf du Pape wines and 4 Chateauneuf du Pape Blanc wines.

Chateau de Vaudieu Chateauneuf du Pape is produced with a blend that is usually 80% old vine Grenache, 15% Syrah and 5% Mourvedre. The wine comes from vines that are on average 50 years of age. The terroir is a mix of clay, sand and stones. The grapes are destemmed. The wine is aged in a combination of new, French oak barrels and demi muids for 18 months. On average, slightly more than 4,000 cases are produced each year.

Chateau de Vaudieu - Closerie de Vaudieu Rouge is made with a blend of 65% old vine Grenache, 25%, 5% Mourvedre and 5% Cinsault. The wine comes from vines that are on average at least 55 years of age. The grapes are destemmed. The wine is aged in a combination of new and used French oak barrels and cement vats for 12 months. Close to 8,000 cases are produced each vintage.

Chateau de Vaudieu Val de Dieu is produced from a blend of 60% old vine Grenache, 25% Syrah and 15% Mourvedre, although the blend can vary from vintage to vintage. The terroir is a mix of rocks, stones and and sand. The wine comes from vines that are on average at least 60 years of age. The grapes are destemmed. The wine is aged in 80% demi-muids and the remainder is aged in 100% new, French oak barrels for 18 months. Close to 500 cases are produced each vintage.

Chateau de Vaudieu Admiral G - The name of the wine is a hommage to the previous owner of the property that built the famous chateau, Admiral Gerin. The wine is made from 100% old vine Grenache. The terroir is rocks, and stones. Aging takes place completely in demi-muids.

Chateau de Vaudieu - L'Avenue - Produced from 100% Grenache, from a terroir of rocks, clay and sand. The wine is aged in demi-muids for 18 months before bottling. The vines are planted in the Vaudieu lieu-dit.

Chateau de Vaudieu White Rhone Wine

Chateau de Vaudieu Chateauneuf du Pape Blanc - 80% Grenache Blanc, 15% Roussanne, 5% Picardan create the blend. The production is close to 1,500 cases per vintage.

Chateau de Vaudieu Closerie de Vaudieu - 60% Grenache Blanc, 20% Roussanne, 15% Clairette and 5% Bourboulenc produces the blend. Close to 200 cases are produced each year.

Chateau de Vaudieu Le Clos du Belvedere - This is one of the few Southern Rhone Valley wines made from 100% old vine, Grenache Blanc. The wine is aged for 6 to 9 months before bottling. Close to 160 cases are produced each year.

Chateau de Vaudieu Les Vieilles Roussanne is made from 100% Roussanne from vines that average 40 years of age.

Serving and Decanting Chateau de Vaudieu with Wine, Food Pairing Tips

Chateau de Vaudieu is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau de Vaudieu is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Chateau de Vaudieu is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.

The white wine of Chateau de Vaudieu is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Chateau de Vaudieu also produces red and white wine from vines they own in the Gigondas, Lirac and Cotes du Rhone appellations.

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