Wine Advisor
M. Chapoutier, Chateauneuf Du Pape Croix De Bois 1998
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Description
Tasting notes
Reviewed by: Jeb Dunnuck
Wildly provencal, the 1998 Chateauneuf du Pape Croix de Bois was singing on this occasion and had tons of kirsch, garrigue, seaweed and gamy notes all giving way to a full-bodied, plump, fruit-filled Chateauneuf du Pape that's drinking at point. There's no upside here, but it should evolve nicely going forward on its terrific core of fruit.
Reviewed by: Robert M. Parker, Jr.
1998 was the debut vintage of the second luxury cuvee of Chateauneuf du Pape, Croix de Bois. The 1998 Chateauneuf du Pape Croix de Bois, which emerges from a vineyard situated in the Bedarrides section of the appellation, is a profound effort offering classic Chateauneuf du Pape characteristics. The dark plum/ruby/purple color is followed by aromas of new saddle leather, balsam wood, garrigue (that melange of Provencal herbs and earth), pepper, and sweet, nearly overripe black cherries and plums. Full-bodied, rich, and chewy, with low acidity, high glycerin, and moderately high tannin, this sumptuous, mouthfilling Chateauneuf du Pape can be drunk now, but promises to age well for two decades. Importer: Paterno Imports, Lake Bluff, IL; tel. (847) 604-8900
Reviewed by: Robert M. Parker, Jr.
A superlative effort by Chapoutier, the 1998 Croix de Bois is a classic, old style Chateauneuf du Pape revealing notes of garrigue (that herbes de Provence and earth melange of aromas and flavors), plenty of pepper, gorgeously explosive, earthy, black cherry fruit, full body, and no hard edges. It possesses fabulous texture, terrific concentration, and a style suggesting it should drink well for 15-20 years.
Reviewed by: Robert M. Parker, Jr.
The 1998 Chateauneuf du Pape Croix de Bois (the debut vintage for this wine) has plenty of peppery, seaweed, and garrigue notes intermixed with black cherry, licorice, and smoke. It is almost wildly Provencal in its personality and could be nothing but a Southern Rhone aromatically or flavor-wise. Full-bodied and fully mature, this wine needs to be drunk over the next 5-6 years.
Reviewed by: Robert M. Parker, Jr.
The majestic 1998 Chateauneuf du Pape Croix de Bois reveals a saturated ruby/plum color, as well as earthy, garrigue, Provencal herb and earth aromas intermixed with lavish quantities of sweet kirsch and raspberry liqueur. Full-bodied, with the vintage's low acidity and fat, luscious style, it should drink well upon release, and last for 15-20 years. It is a massive, very thick, unctuously-styled wine. 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.
