2010 | Domaine Grand Veneur | Chateauneuf du Pape Cuvee les Origines

With more of everything, the 2010 Les Origines is a serious effort that has thrilling richness and depth. A blend of 50% Grenache and equal parts Syrah and Mourvedre that’s aged for 18 months in new oak, it has a deep, rich bouquet of blackberry, crème de cassis, licorice, leather, graphite, and spice-box that gives way to a full-bodied, perfectly balanced Châteauneuf-du-Pape that builds on the palate, with fantastic richness, ripe tannin, and a finish that won’t quit.

Reviews:

• Wine Advocate: Another blockbuster is the 2010 Chateauneuf du Pape Les Origines. A blend of 50% Grenache, 30% Syrah and 20% Mourvedre (45- to-95-year-old vines) aged in small oak, it exhibits an opaque purple color as well as a sweet bouquet of blackberries, espresso roast, ink and graphite. While clearly a modern-styled Chateauneuf du Pape, it retains plenty of the region's typicity and authenticity.

• Wine Spectator: Racy, offering delicious dark bramble, linzer torte and blackberry notes, with a strong graphite edge coursing through the finish. Gains density and flesh on the finish, which bodes well for the cellar. A modern style, but shows solid grounding in its terroir.

Producer Information

Established in the northern part of Châteauneuf-du-Pape, in the commune of Orange, the Jaume family has been dedicated to the art of wine growing since 1826. Founded by Mathieu Jaume, the Domaine is now run by the 5th and 6th generations of Jaumes: Alain Jaume & his children Christophe, Sébastien, and Hélène. Historically, Domaine Grand Veneur was known for its white wines, until 1995 when the winery refocused their efforts on the reds. The estate now measures 225 acres and covers four appellations: Chateauneuf-du-Pape, Côtes-du-Rhône 'Les Champauvins' & Côtes-du-Rhône (Rouge, Blanc & Rosé), Lirac, and Vacqueyras. Both Grand Veneur and Clos de Sixte vineyards are grown in accordance with certified organic agricultural practices. The soils are maintained exclusively by light plowing and fertilized with vegetal compost. The vines are only sprayed when there are justified risks to the health of the vines, and only organic-permitted treatments are used. Yields are low, or kept under control by green-harvesting. This method, carried out by hand in summer, provides optimum sun exposure for the best clusters and enables the winery to be selective on both quantity and quality of the grapes. Harvesting is by hand, from pruning the leaves to aerate the clusters to picking and sorting grapes and selecting only the best to press.

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