Domaine de la Vielle Julienne, Les Trois Sources, AOC Chateauneuf-du-Pape, Vaucluse, PACA, France, 2010
This wine: 10k bottles produced of this vintage, a blend of 70% grenache noir, 10% syrah, 5% mourvedre, 5% counoise, 5% cinsault along with a range of permitted white varieties, oak foudre aged for a year, bottled unfined and unfiltered, natural cork closure, 15% abv, Gauntleys, £45 (9/2016).
Consumer tasting note: a strong complex nose from oak and bottle age – spicy, dark chocolate, dried red berries, black cherry, bees-wax and red liquorice; medium-full bodied, smooth, with firm yet balanced tannins and fresh acidity, on a mid-palate of black fruits, red cherry, spice and black olive. Follows into a long length. Decant for 45 minutes.
WSET style tasting note
Appearance: clear and bright, (just) deep intensity ruby, showing tears and a level teaspoon of soft sediment.
Nose: clean, pronounced intensity, developing, with aromas as they come, of meaty edged vanilla, cinnamon, dark chocolate, a creamy-lactic edge overlaying nuances of sweet oak, stewed red plum, dried cranberry/red cherry, ripe black cherry, bees-wax, stewed red cherry, warm leaf humus, hints of red liquorice, low-key toast, touches of sweet tobacco and black liquorice.
Palate: dry, medium (+) acidity, ripe medium (+) tannins, high alcohol, medium (+) body, medium (+) intensity, a smooth texture, with flavours of black berry, low-key black cherry, ripe red cherry, a spicy edge, cinnamon, low-key sweet oak, black olive on the end. A long length with a clean moderately grippy dried red berry finish.
Quality: very good, quite fresh mouth-watering acidity along with firm tannins surprisingly in balance with the whole; the promisingly intense nose showing a high level of complexity does not quite follow through to the mid-palate experience; well-integrated oak and alcohol, the intensity is lacking a little, with better concentration and a grand finish.
Drinking readiness/ageing potential: can drink now, but has potential for ageing – a sound structure, with concentration and length, should improve, along with a softening of the tannins, over say 5-7 years.