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Domaine de Cristia Vieilles Vignes 2007 MG

98 POINTS — Wine Advocate

91 POINTS — Vinous

Domaine de Cristia

Domaine de Cristia Vieilles Vignes 2007 MG

1.5 L
Sale price1.430,00 DKK
Per bottle
Sold as (Qty):
Single Bottle
1.430,00 kr
Only 2 bottles left
Single Bottle
1.430,00 kr
Only 2 bottles left

Overview

The greatest wine from this estate to date is unquestionably their 2007 Chateauneuf du Pape Vieilles Vignes. Made from 100% old-vine Grenache that was brought up in a combination of different sized barrels. some of which were new. it offers an incredible bouquet of black raspberries. caramelized cherries. violets. garrigue and lavender. Full-bodied. massively concentrated. voluptuous and decadent. yet always light on its feet. pure and elegant. this is a profound example of old-vine Grenache that should make any Southern Rhone-lover's eyes roll back in their head. It's still an infant and will drink nicely for another 15-20 years.

By Jeb Dunnuck September 2015

Ratings

Wine Advocate

98 POINTS
The greatest wine from this estate to date is unquestionably their 2007 Chateauneuf du Pape Vieilles Vignes. Made from 100% old-vine Grenache that was brought up in a combination of different sized barrels. some of which were new. it offers an incredible bouquet of black raspberries. caramelized cherries. violets. garrigue and lavender. Full-bodied. massively concentrated. voluptuous and decadent. yet always light on its feet. pure and elegant. this is a profound example of old-vine Grenache that should make any Southern Rhone-lover's eyes roll back in their head. It's still an infant and will drink nicely for another 15-20 years. By Jeb Dunnuck September 2015

Vinous

91 POINTS
Saturated ruby. Room-filling bouquet of dark berry compote, pipe tobacco, printer's ink and licorice. Broad and impressively deep, with liqueur-like blackberry and boysenberry flavors, velvety texture and slow-building tannins. Seems to be as much a solid as a liquid, with strong echoes of dark berry and cherry preserves on the finish. I'm not sure how this would work with food but there's no ignoring its palate presence. By Josh Raynolds January 2009
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