• WA: 91

    Wine Advocate Score

    91

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  • WS: 93

    Wine Spectator Score

    93

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Elcava EUR 24.90 750ml
USD $

Cuvée du Vatican Red Rhone Blend Châteauneuf-du-Pape Réserve Sixtine 2004

Winemaker's Notes:

"Robert Parker - 93 Points A modern-styled but still classic Chateauneuf du Pape is the 2004 Chateauneuf du Pape Reserve Sixtine, which comes primarily from an old vineyard in La Crau (next to Henri Bonneau’s parcel) and tends to be a blend based on about 50% Grenache, 30% Syrah, 10% Mourvedre, and the rest various other red wine varietals from Chateauneuf du Pape. About 30% of it spends time in small new oak barrels and the rest in foudres. This wine exhibits dense purple color to the rim and a sweet nose of creme de cassis, graphite, licorice, and some Provencal herbs. It is meaty, rich, structured, full-bodied, and moderately tannic. Give it 2-3 years of cellaring and drink it over the following 15 years. """

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3.75 5 0.5
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External Reviews for Cuvée du Vatican Red Rhone Blend Châteauneuf-du-Pape Réserve Sixtine

External Review
Source: JJ Buckley Fine Wines
09/24/2010

Dark red. Cherry, wild strawberry, licorice and lavender on the nose. Energetic red fruit flavors show excellent depth and sweetness and are nicely supported by fine, dusty tannins. The lively, precise finish features a lingering spiced berry qualit... Stephen Tanzer's IWC. A Proprietary Blend wine from Rhone in France. 2004 Cuvee du Vatican Chateauneuf du Pape Reserve Sixtine 750ml



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"Robert Parker - 93 Points A modern-styled but still classic Chateauneuf du Pape is the 2004 Chateauneuf du Pape Reserve Sixtine, which comes primarily from an old vineyard in La Crau (next to Henri Bonneau’s parcel) and tends to be a blend based on about 50% Grenache, 30% Syrah, 10% Mourvedre, and the rest various other red wine varietals from Chateauneuf du Pape. About 30% of it spends time in small new oak barrels and the rest in foudres. This wine exhibits dense purple color to the rim and a sweet nose of creme de cassis, graphite, licorice, and some Provencal herbs. It is meaty, rich, structured, full-bodied, and moderately tannic. Give it 2-3 years of cellaring and drink it over the following 15 years. """

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