2016 Domaine Durieu Châteauneuf-du-Pape Cuvée Lucile Avril Châteauneuf-du-Pape Wine Tasting Note


2016 Domaine Durieu Cuvée Lucile Avril  (Châteauneuf-du-Pape) 93

Floral, peppery, spicy and smoky accents ride on top of the fresh, ripe, red fruits in the nose and on the palate. Medium-bodied, elegant and forward, with a blast of ripe, spicy, sweet kirsch in the finish. The wine is a blend of 85% old-vine Grenache, 10% old vine Mourvedre and 5% Syrah.

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Domaine Durieu Wine Tasting Notes, Ratings

When to Drink Domaine Durieu, Anticipated Maturity, Decanting Time

Domaine Durieu can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for 1-2 hours allowing the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine Durieu is usually better with 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-18 years after the vintage.

Serving Domaine Durieu with Wine, Food Pairing Tips

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

Domaine Durieu 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. Domaine Durieu is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, tomatoes and cheese.

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

Domaine Durieu also owns 68 hectares in the Cotes du Rhone and Cotes du Ventoux appellations where they produce both red and white wine.