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Presse / Kritik
J. Livingstone-Learmonth: 5/6 Sterne (Leading 2016 Chateauneuf-du-Pape Reds)
"unctuous, beau, sap, v long...
Dark red colour. Has a spiced, ripely fruited nose, blackberry and blueberry together, pockets of mystery, scope, oiliness. The spice is provided by the Mourvèdre. The palate is unctuous, beau, holds very good inside mass, well packed and thorough. There are flecks of flowers, rose hip, sweet touches; it’s rich with spice and sustained length. There is good sève (sap) in this. It’s very long. “What pleases me is the profound nature – it is long and deep,” Vincent Avril. From 2024. 2045-48"
Decanter: Matt Walls' top scoring wines from the Rhône 2016 vintage (98/100 Punkte)
"Yields are always low at Clos des Papes, but this was Vincent Avril's biggest harvest since 2007, with yields of 25 hl/ha. A tasting of various different blends highlighted the part played by each main variety, but the final blend shows a young wine that is already aromatically harmonious, bright and detailled. It's fuller-bodied than an average vintage, deep yet fresh. It has powerful tannic and acidic framework this year, but the wine is very well balanced and very long, with a sublime freshness. An effortlessly brilliant Clos des Papes. Drinking window 2024-2040"
J. Dunnuck: 97-100/100 Punkte
"The 2016 Châteauneuf-du-Pape from Paul-Vincent is going to be beauty! As is normal I was able to taste through numerous foudre of different blends, as well as a foudre of the final blend, all of the samples showed distinct, rich, even opulent profile, terrific purity and ripe backbones. The final cuvee shows the classic sweet core of fruit that’s the hallmark of this estate, as well as notable complexity in its peppery herbs, dried flowers, scorched earth and graphite aromas and flavors. This is a darker fruited cuvee than normal, and I suspect it’s going to rival the 2007 and 2010."
The Wine Cellar Insider: 100/100 Punkte
"The spicy cherries might be the first thing you notice, but it only gets better from there with all the flowers, pepper, herbs and kirsch that kicks in from there. Full bodied, rich, concentrated and luxurious in texture, the sensuous layers of cherry, plum and kirsch seem endless as they build and expand in the finish. The fruit has a beautiful purity and intensity that makes you want to taste it again and again. There is a hint of licorice and salinity in the finish that comes out with air. The wine is a blend of 55% Grenache, 30% Mourvedre, 10% Syrah and the remaining 5% consists of various, allowable grape varieties. This is a monumental vintage for Clos des Papes that should not be missed by fans of this wine."
Wine Advocate: 94-96/100 Punkte
"Paul-Vincent Avril and I tasted his 2016 Chateauneuf du Pape from several different foudres, including number 30, which he said best approximated the final blend. It boasts everything you could ever want in a full-bodied red: complex garrigue and anise notes, a blend of cherry, peach and blueberry fruit, a lush, creamy texture and a long finish. With its power and concentration, it should age well for at least two decades."
|Erzeuger/Abfüller||S.C.E.A. du Clos des Papes
Zitat J. Livingstone-Learmonth: "Gold standard estate, joy to taste only one red, one white, so good blending is crucial. The yields are always very low – not much more than 20 hl/ha, which serves to concentrate the red wine, and there is an above average emphasis on the Mourvèdre, all planted in clay soils. The blend is now usually 55% Grenache, 30% Mourvèdre, 10% Syrah, 5% various including white grapes, having been 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% various including white grapes into the early 2010s. The 2014 red was utterly charming, a real en finesse ****(*) beauty, while the 2015 is logically a bolder, more demanding ***** wine, requiring patience. The ***** 2016 red is deep and long, a vintage that will age extremely well. The whites drink well in their first couple of years, then back off, close down, and emerge as more complex, stimulating wines around seven years' old; they live well and deserve a top table accompaniment."