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Home / Red Wine / Rhone / Famille Brechet 'Chateau de Vaudieu' "Val de Dieu" Chateauneuf du Pape 2007
Famille Brechet 'Chateau de Vaudieu' "Val de Dieu" Chateauneuf du Pape 2007
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Famille Brechet 'Chateau de Vaudieu' "Val de Dieu" Chateauneuf du Pape 2007

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93-95 Points-Robert Parker's The Wine Advocate "The stunning, full-bodied 2007 Chateauneuf du Pape Val de Dieu offers up a beautiful nose of acacia flowers, blueberries, blackberries, grilled meats, licorice, and cedar. Impressively pure, multilayered, and long (the finish lasts 50+ seconds), this is a killer Chateauneuf du Pape that should age effortlessly for two decades.”

93 Points-Stephen Tanzer’s International Wine Cellar “Glass-staining ruby. Seductively perfumed aromas of black raspberry, spicecake and incense, with notes of licorice and garrigue adding complexity. Juicy, pliant, seductively sweet red and dark berry flavors become spicier with air without losing their seamless quality. Very smooth and focused on the finish, with the sweet dark berry and spice notes recurring.

94 Points-The Wine Spectator “This carries the lush raspberry, boysenberry and kirsch fruit notes of the vintage, but keeps them razor sharp, with gorgeous spice, incense and black tea notes adding a sense of elegance, despite its weight. The long, perfumy finish drips with fruit, while minerality ripples underneath. Drink now through 2024. 315 cases made.”

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REG. PRICE: $85.99ea.
Your Price:  QTY.
 Bottle Price$82.99
 1/2 Case (6) Price$473.04
 Case (12) Price$896.29
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Famille Brechet 'Chateau de Vaudieu' "Val de Dieu" Chateauneuf du Pape 2007
60% Grenache, 25% Syrah & 15% Mourveedre. Three quarters is aged in tank with the other one fourth going into barrels for 15 months.

A typical harvest at Vaudieu has more than 20 passes through the 32 plots over a course of 4 to 5 weeks, in order to select bunches only when ready. The crop is entirely destemmed, lightly crushed to split the grape skins and placed in temperature regulated, stainless steel tanks. Each variety is kept separated and only wild, indigenous yeasts are used. Full fermentation usually lasts between 3 and 4 weeks.