2007 Domaine Paul Autard Chateauneuf-du-Pape Cuvee Juline

Year: 2007
Appellation: Rhone
Country: France
Wine Spectator: 95
Wine Advocate: 94+
Red Wine
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"Shows lots of exotic braised fig, black tea, roasted mesquite, incense and bittersweet cocoa notes, with a core of black cherry and raspberry fruit in reserve. The long, flashy finish lets pastis and Black Forest cake notes emerge. This has some toast to absorb, but it’s all there. Best from 2010 through 2025. From France." (WS)

"The 2007 Chateauneuf du Pape Cuvee Juline is a 50-50 blend of Grenache and Syrah that is fermented and aged in new oak. While very modern in orientation, given the huge concentration and fruit character in this vintage, this philosophy of winemaking and upbringing works far better in 2007 than it did in 2008. However, readers should be prepared for a wine that falls outside the normal parameters of Chateauneuf du Pape. It reveals plenty of vanillin, blackberry and cassis fruit intertwined with hints of espresso roast and smoke, deep, concentrated, full-bodied flavors, and lots of upside potential. Cellar it for 2-3 years and consume it over the following 15-20.

In a vintage – 2008 – where few estate made special cuvees from single vineyards or old vines, I was surprised to see all three cuvees from Paul Autard’s 62-acre estate in 2008. However, after tasting them I must say this property appears to have solved the year’s challenges." (WA)

Winery Notes:
The 2006 vintage marks the debut release of Autard’s highly personal and original Chateauneuf du Pape Cuvee Juline. Named for his two children, the wine is a blend of 50% Syrah from 55 year old vines on a parcel with sandy soil and 50% Grenache from 80 year old vines from a parcel with "galets roules" (the famed round stones) and sand. The Cuvee Juline is made through fermentation, vinification and maturation entirely in new, medium toast, Seguin-Moreau barrels (each made from oak of diverse origins) with one side removed. The fruit is placed directly in the casks and given a 30 day maceration period in these barrels with daily pigeage (pushing down of the solids into the juice) by hand. The cepages are vinified separately. At the end of the maceration period, the wine is transferred to a tank, the solids are pressed, and the juice then returned to the barrels within two days. At this point, the barrel maker comes to the winery to replace the sides of the barrels, and the wine then begins its 16 month maturation period in these same barrels. Four days before bottling, the Grenache and Syrah are assembled in a tank, fined, and bottled without filtration. Autard produced 2000 bottles of Cuvee Juline in 2006. Tasting a barrel sample about half-way in the course of elevage, Parker commented in October 2007: “With full body, huge glycerin, great richness and depth, this is a stunner and certainly looks to be one of the top dozen or so wines of the 2006 vintage. (92-94).