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Clos St. Jean Chateauneuf du Pape Vieilles Vignes 2011  - First Bottle

Reviews

93 Robert Parker's The Wine Advocate -
The 2011 Chateauneuf du Pape Vieilles Vignes is gorgeous (especially in the vintage), with loads of black raspberry, framboise and kirsch that's balanced by notions of spring flowers, incense and spice. A forward, up-front version of this cuvee, it's hard to resist now, yet it will have no problem evolving gracefully through 2023.

Technical Details

  • BlendRhone Blend
  • CountryFrance
  • RegionRhone
  • AppellationChateauneuf du Pape

Clos St. Jean Chateauneuf du Pape Vieilles Vignes 2011

Rhone Blend  |  France
WA93

33% off retail!
Too late, we are SOLD OUT!
The way we drink CdP around here, $209.70 a 6-pack DELIVERED is a massive no-brainer. 2011s are drinking beautifully right now and CSJ’s generally lush, modern style works perfectly in this lighter vintage. PACKED and STACKED with cool blue fruits, raspberry liqueur, and delicious, mouth-watering spicy licorice and herbs. SO GOOD!! AMAZING for the price we have --- this is $42+ a bottle elsewhere!

Seriously --- your new house red. We drank it all last weekend! On that note, we made a rockstar dish that went PERFECTLY with this, if y’all want to give it a try. It’s called Poulet d’Avignon and it can be found on GuildSomm, along with a fine history of the region. Roasted chicken, mushrooms, cream, apples, so much YUM. So good with a giant glass or two of this screaming bargain!

About the Producer

Clos Saint-Jean farms 100 acres in southern Chateauneuf du Pape and is run by brothers Pascal and Vincent Maurel, with consulting help from Philippe Cambie. Releasing 5 Chateauneufs in top vintages, they also produce a wine in collaboration with Sine Qua Non in California's Santa Barbara County, and release another high-end collaboration from Chateauneuf called Chimere. While the winemaking here is often labeled as modern, it is actually relatively traditional, with the Grenache almost always aged in tank and only the Mourvedre and Syrah seeing time in larger, 500-600 liter oak barrels, or demi-muids.