Châteauneuf-du-Pape 2007

A brilliant crimson, purple robe is the first of the many attributes one finds in the 2007 Domaine du Vieux Lazaret Châteauneuf-du-Pape. A sensual bouquet of raspberry and dark berry fruits, violets and spice follows to amplify the attraction and further the allure of this charming, textured old vine Châteauneuf-du-Pape. On the palate, rich deep down fruit flavors mingle with spice, pepper, and ripe tannin. Although primarily a blend of Grenache (67 %), Syrah (22%), and Mourvèdre (5%), Domaine du Vieux Lazaret remains unique among Châteauneuf-du-Pape in that its red wine contains all thirteen of the appellation’s permitted grape varietals. Youthful, exuberant, and so silky smooth, the temptation to drink this wine now may be more than any of us can resist. However, we recommend allowing Quiot’s exceptional 2007 Châteauneuf-du-Pape more time in the bottle; this outstanding offering from the magical 2007 vintage will pay additional dividends for at least another 10-12 years. For consumption in the near term, allow the wine to breathe for at least an hour or more before pouring into large glasses. Optimal serving temperature appears to be between 60º-65º F. Enjoy!

One of the glories of Châteauneuf-du-Pape is how well it complements a wide variety of foods, from game prepared with elaborate sauces, to a simple unadorned pizza. However, no self-respecting Provençal would ever turn down gigot d’agneau (roast leg of lamb) or a savory lamb stew paired with an authentic Châteauneuf-du-Pape the likes of the 2007 Domaine du Vieux Lazaret, and neither would we. Lamb, prepared almost any way one can imagine, provides a splendid opportunity to highlight the full, rich flavors of Châteauneuf-du-Pape. The flavors of the meat are simultaneously enhanced and mellowed by the wine. Yet, Quiot’s full-bodied but supremely textured 2007 Domaine du Vieux Lazaret is hardly a one dish wine. Consequently, we recommend his splendid 2007 Châteauneuf-du-Pape with everything from antipasti with eggplant, fennel and onion to rare beef tenderloin. Lobster ravioli and tortellini with fresh peas and prosciutto are other excellent accompaniments. Furthermore, the 2007 Domaine du Vieux Lazaret, like any fine Châteauneuf-du-Pape, has the innate ability to elevate simple well-prepared foods to the status of haute cuisine and highlight a grand meal without overshadowing it. Bon Appétit!

A proponent of the fleshy, seductive, modern style of Châteauneuf-du-Pape, Jerome Quiot, proprietor of Domaine du Vieux Lazaret, has pushed the envelope in recent years in fashioning forward, immensely pleasing Châteauneuf-du-Pape from his substantial, well-established property. With nearly 250 acres to exploit, Quiot is one of the movers and shakers in what many critics claim to be the finest appellation in France. Quiot also plays an integral role in the administration of the appellation system in France, a process that not so ironically was born in Châteauneuf-du-Pape during the 1920’s. Blessed with a nearly ideal climate for vines and the production of red wine, Châteauneuf-du-Pape also possesses some of the oldest vines in France; the average age of the vines in Châteauneuf-du-Pape is in excess of 40 years, which is by far the oldest of any major appellation in the country. In addition, the entire production of this great wine is hand harvested, and we haven’t even mentioned the region’s fabulous terroir – large flat stones known as galets that provide excellent drainage as well as subtle nuances of flavor in the resulting wine.