Clos de Brusquieres Chateauneuf-du-Pape 2009

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Winemaker's Notes:

The average age of the vines is 40 years, with some vines dating back to the early 1900s. All the grapes are hand har...

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Buffalo, NY (280 mi)
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750ml
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Springfield, MO (870 mi)
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750ml
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A rather polished, modern style, with rounded mouthfeel to the rich layers of cassis, plum sauce and blackberry preserves, all followed by lush fru... Read more

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External Reviews for Clos de Brusquieres Chateauneuf-du-Pape

External Review
Source: We Speak Wine
10/26/2011

A rather polished, modern style, with rounded mouthfeel to the rich layers of cassis, plum sauce and blackberry preserves, all followed by lush fruitcake and Christmas pudding notes on the finish. Stays rounded throughout, but has ample length and density, and should show more range with cellaring. More modern in style than typical for this domaine. Drink now through 2020. -JM Vivid ruby. Aromas of raspberry compote, smoke and potpourri, enlivened by a strong suggestion of cannabis. Densely packed but penetrating, with a firm spine of acidity adding lift and clarity to its sweet red fruit and floral pastille flavors. Seamless and pliant, accented by lovely lingering spiciness and sneaky tannins. I really like this style. Made from a slightly different blend (67% Grenache, 32% Syrah and 1% Mourvedre; 95% aged in concrete), the 2009 Chateauneuf du Pape possesses a dark ruby color as well as sweet black currant and raspberry fruit intertwined with dusty, loamy soil underton...


Winemaker's Notes:

The average age of the vines is 40 years, with some vines dating back to the early 1900s. All the grapes are hand harvested during multiple passes through the vines. The wine is fermented in cement tanks, lasting anywhere from 3-4 weeks; the cap is punched down and the wine is pumped over. Ageing takes place in neutral wood. The wines are neither filtered nor fined.

The average age of the vines is 40 years, with some vines dating back to the early 1900s. All the grapes are hand harvested during multiple passes through the vines. The wine is fermented in cement tanks, lasting anywhere from 3-4 weeks; the cap is punched down and the wine is pumped over. Ageing takes place in neutral wood. The wines are neither filtered nor fined.

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