Wine Advisor
M. Chapoutier, Chateauneuf Du Pape Barbe Rac 2006
View analysis
Description
Tasting notes
Reviewed by: Josh Raynolds
Bright red. Brooding, slow-to-open bouquet of cherry, dark berries and tobacco. Meaty and powerful, with chewy dark fruit flavors and dusty tannins. Far more difficult to read today than the Croix de Bois. This needs time to stretch out but there's clearly serious material here.
Reviewed by: Josh Raynolds
Deep red. Powerful cherry and dark berry aromas convey a deep, sultry character, with cola and tobacco adding complexity. A rich, chewy style, with a serious personality and powerful finishing grip. Best for fans of a meaty, chewy, dense style of Chateauneuf.
Reviewed by: Robert M. Parker, Jr.
The 2006 Chateauneuf du Pape Barbe Rac boasts classic kirsch liqueur, licorice, and loamy soil notes intermixed with some resiny pine forest nuances. The wine is full-bodied, soft for this cuvee, with low acidity and ripe tannin. Again, it is quite forward, very sensual, and will be delicious when released next year and age nicely for 15 or more years. The great terroiriste and biodynamic farmer of the northern Rhone, Michel Chapoutier, continues to display impressive talent for turning out strong wines from the southern Rhone even though his undeniably strengths are his single-vineyard wines from the north. Importer: Terlato Wines International, Lake Bluff, IL; tel. (847) 604-8900
Reviewed by: Robert M. Parker, Jr.
The deep ruby/purple-tinged 2006 Chateauneuf du Pape Barbe Rac reveals a rich, sumptuous perfume of root vegetables, blackberries, cassis, melted licorice, incense, and spice. Chapoutier’s single vineyard Chateauneuf du Papes represent two different areas of the appellation, with the Barbe Rac coming from the western corridor, not far from the Plateau of Mont-Redon. Chapoutier has adjusted the manner in which he ages these cuvees, as they are now completely aged in tank. It is incredibly full-bodied for a 2006, with superb concentration as well as excellent length and purity. Drink this beauty over the next 15+ years. Both the Barbe Rac and Croix de Bois are 100% Grenache. Michel Chapoutier continues to expand his considerable empire throughout southern France. Recently he purchased Jean Marchand’s Domaine des Pontifes in Chateauneuf du Pape, so I would not be surprised to see a third luxury cuvee of Chateauneuf du Pape emerge from this passionate biodynamic producer of Rhone wines. The less expensive Chapoutier offerings continue to increase in quality. Importer: Paterno Imports, Lake Bluff, IL; tel. (847)-604-8900
About the Producer
Founded in 1808, M. Chapoutier owns 175 hectares of vines in five appellations in the Rhone Valley and is now run by the energetic and brilliant Michel Chapoutier. Since Michel started running the estate, the quality of the winemaking has improved very quickly and the philosophy of winemaking has changed considerably. Michel Chapoutier's achievements caused an instant sensation in the winemaking world and he completely changed the way Chapoutier wines were made and the winemaking process, eventually making wines to rival those made by Marcel Guigal, one of the best winemakers in the Rhone Valley. The vineyards of Château Sapoutier range from the Rhone Valley to Châteauneuf-du-Pape, with a number of quality vineyards planted with Syrah, Grenache, Marsanne, Roussanne and other major grape varieties. The winery is "mono-varietal" (i.e. making wines from a single variety), for example, all Syrah for the Châteauneuf-du-Rotie wines, all Marsanne for the Hermitage whites and all Chateauneuf-du-Pape wines. The wines of Chateauneuf-du-Pape are all Grenache. Château Sapoutier has worked tirelessly to improve the quality of its wines, even though each single vineyard produces far more than the 500 cases of fine wine. Since 1989, Château Sapoutier has been using biodynamic farming and winemaking methods with the aim of producing wines that are the purest and closest to the natural terroir. Every decision, every step of the viticultural and winemaking process is designed to add to the terroir, varietal character and vintage identity of the wines. Only wild yeasts are used for fermentation and the wines are made in small oak barrels. The best red and white wines are not clarified or filtered before bottling.
