Domaine Chante Perdrix Chateauneuf-du-Pape 1999

Flamboyant and utterly hedonistic, the 1999 Chante Perdrix Chateauneuf-du-Pape is nothing short of decadence in a glass. Tantalizing scents of kirsch, fresh Herbes de Provence and exotic spices spring from the glass. In the mouth, rich complex flavors permeate the savor of this exemplary Chateauneuf-du-Pape, providing a veritable feast for the palate. All the while, ripe, lush tannins provide ample structure and depth to the wine, and lead to an explosive finish. In short, there is a heck of a lot going on in the 1999 Chante Perdrix, and it's all very good…irresistible in fact. Open this well-endowed beauty an hour before serving, and allow Chante Perdrix to work its scintillating magic. Like most fine Grenache-based wines, the Chante Perdrix is best served at cool room temperature (62°-66°).

As suave and sophisticated as the 1999 Chante Perdrix Chateauneuf-du-Pape is, it is not the least bit shy or self effacing, so it will admirably accompany a tremendous variety of foods. Recently, a whole beef tenderloin, served medium-rare with thickly sliced portabella mushrooms in a red wine, shallot, Herbes de Provence reduction (all in the company of roasted root vegetables), provided the panel with a memorable complement to the Chante Perdrix. For a strictly vegetarian delight, we recommend the Chante Perdrix with a salad of roasted eggplant, sautéed portabella mushrooms, roasted red pepper, caramelized onions, tomato, and feta cheese on either a bed of mixed greens or fresh baked Focaccia bread, served with a pesto mayonnaise dressing. Yum! Avocado slices make a nice addition to the salad, too, or provide a great substitute for those who don't eat mushrooms. Most meats as well as cheese from cow or sheep's milk will also provide a wonderful accompaniment to the 1999 Chante Perdrix. Enjoy!

Domaine Chante Perdrix produces one of the most exotic and seductive of all red Chateauneuf-du-Pape wines. From a traditional cepage of 80% Grenache, with small quantities of Syrah, Mourvedre and the rare Muscardin blended in, Guy and Frederic Nicolet fashion a truly exceptional Chateauneuf-du-Pape from low yielding old vines. Collectively, the Nicolets farm one continuous vineyard in the southern section of the appellation, where the soil is dominated by the famous flat river stones, galets roules, which produce Chateauneuf-du-Pape's greatest wines. Winemaking at Chante Perdrix is done by Guy Nicolet. The red wine is made in the traditional manner, with ageing in large oak foudres and bottling from 18-24 months after the harvest. A firm, rich, spicy, flamboyant wine emerges, which curiously dinks beautifully young, even in the first few years of its life; yet, it is capable of good vintages. Some quantities of exotic white Chateauneuf-du-Pape are also made at Chante Perdrix from Grenache Blanc, Roussanne and other traditional, white southern Rhone varietals.