Chateauneuf du Pape Hautes Brusquieres 2009
75 cl
/
15% Vol
Perfumy, with sandalwood and freshly ground espresso up front, followed by a pronounced mineral streak that runs through the warm stone, dried cherry and currant fruit. The finish is long and dusty. A great wine to drink now or to lay down for a decade or so.
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Chateauneuf du Pape Hautes Brusquieres 2009
€63.00
Ex Tax: €51.22
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Perfumy with sandalwood and freshly ground espresso up front on the nose.
Palate
Pronounced mineral streak that runs through the flavours of warm stone, dried cherry and currant fruit. The finish is long and dusty. Great volume in the mouth. Bold, expansive vanilla followed by strong fruit flavours.
Colour
Ruby
Fact Sheet
Fluid
75 cl
Grape Variety
60% Grenache, 38% Syrah, 2% Counoise
Alcohol %
15%
Style
Dry, Full Bodied
Estate/Producer
Domaine de la Charbonniere
Country
France
Region/AOC
Rhone
Vintage
2009
Making Techniques
Hand Picked, sorted on vibrating tables to select the finest quality grapes. Malolactic fermentation takes place for about 45 weeks, after which it is aged in troconiciques casks for 6-9 months.
Closure
Cork
Cellaring/Ageing Potential
Drink now-2028
Awards and/or Press Quotes
Robert Parker
93 Points. 'A blend of 60% Grenache and a whopping 40% Syrah, with the Grenache aged in Fourdes and the Syrah in small oak. Has a full-bodied bodied mouth feel with loads of glycerin (I am sure the alcohol is 15% plus). This wine, displaying notes of black cherries intermixed with black currants, liquorice and forest floor as well as hints of insense and camphor, is very well made. Luscious and expansive, it is ideal for drinking over the next 10-15 years.'
Wine Spectator
92 Points. 'A fleshy mouthfilling style with ample layers of plum fig anise and boysenberry preserves laced with bittersweet ganache and maduro tobacco on the finish. Very solid with latent grip.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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