The complex bouquet is warm and inviting, harmoniously combining aromas of dried fruit, wood, truffles, venison, and ...Read more...
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Musty nose with a hint of cloves. Full bodied, well balanced with some nice dry fruit. Some earthiness but not enough of the minerality that I like... Read more
Very smooth.Janice was able to take one glass but would not go for a second. I like it Read more
A fairly sweet blend that's a bit long on tannins initially but opens well. I'm no great palate, but cherries, maybe? Read more
Food Pairings for Pere Anselme Chateauneuf du Pape la Fiole
Musty nose with a hint of cloves. Full bodied, well balanced with some nice dry fruit. Some earthiness but not enough of the minerality that I like with a CdeP. The bottle is worth the price though.
Very smooth.Janice was able to take one glass but would not go for a second. I like it
A fairly sweet blend that's a bit long on tannins initially but opens well. I'm no great palate, but cherries, maybe?
External Reviews for Pere Anselme Chateauneuf du Pape la Fiole
A ruby robe made brilliant by its iridescent reflections shows that this wine is mature. The nose of dried fruit, wood, truffles, venaison, and spice is complex and warm and balances perfectly. On the palate, this wine is surprising in its depth and its tannic finish. La Fiole is the only Chateauneuf du Pape that is allowed to be a multi-vintage cuvee. The Brotte family blends three vintages to create a wine that is consistently superb year after year.
A one-of-a-kind bottle shape created in 1952 in collaboration with master glass craftsmen, this exclusive bottle shape is reminiscent of the wild vines in the Rhône Valley. This is a non-vintage wine because it is a blend of the best Châteauneuf-du-Pape cuvees from various vintages, ensuring consistently high-quality wine. It comes as no surprise that this is one of the most popular Châteauneuf-du-Pape wines in the world. Carefully selected in the vineyard during a manual harvest. Each varietal was vinified separately to preserve the integrity of the flavors. A 15-day maceration on the lees took place in stainless steel vats at 30°C. The must was then transferred into concrete tanks to complete fermentation over 2 months. Malolactic fermentation occurred. The wine was blended and aged in large oak casks for 1-5 years. Rigorous selection and skillful blending of different vintages followed. Upon bottling, the wine’s average age is 3.5 years.
The complex bouquet is warm and inviting, harmoniously combining aromas of dried fruit, wood, truffles, venison, and spice. On the palate, it is surprisingly soft on the first sip, but strong tannins lead to a powerful finish.
|Alcohol: 14%||pH: 3.57|
|Total Acidity: 3.2 grams per liter|
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