Domaine De La Vieille Julienne Châteauneuf-Du-Pape Les Trois Sources 2016
1 or more bottles$149.99
Jeb Dunnuck98 points
Gary Walsh96 points
Jean-Paul Daumen took over from his father in 1992 and has since become one of the most revered, inventive and respected producers in France. He is a thoughtful, intelligent and deeply caring vigneron, managing the beautiful estate of Domaine de la Vieille Julienne like a philosopher or poet. Daumen farms 10ha of biodynamic Châteauneuf-du-Pape, with an average vine age of 70 years. There is a stonethrow distance between his Châteauneuf-du-Pape & Côtes du Rhône appellations (3 metres to be precise), so it is not a surprise to Rhône lovers that both display the power and structure the region’s best wines are known for.
Black raspberry, black liquorice, violets and salty minerality. Incredible purity and tannin structure. Full-bodied, concentrated and perfectly balanced with a multitude of layers and facets.
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
Low Acidity (Low Acidity)High Acidity (High Acidity)
- Red Fruits
- Red Fruits
- Red Meat
Critic Scores & reviews
"The 2016 Châteauneuf-du-Pape Les Trois Sources is straight-up sensational and isn’t far off the more expensive Reserve cuvée in style and quality. Huge notes of blackcurrants, black raspberries, crushed violets, licorice, and incredible minerality, as well as a smoking floral quality, all soar from the glass of this full-bodied, seamless, pure wine that readers should snatch up. With good acidity, awesome purity, and a great, great finish, it's an incredible wine any way you look at it. Drink it anytime over the coming two decades or more."
"Dense and potent, suffused with ‘minerality’ and a thick slate-like feel to the tannin, black cherry, raspberry, floral perfume, liquorice, and grilled meat, fresh and cool, despite the heft of ripe fruit, finishing very long and complete, an avalanche of stony tannin trailing. My goodness."
"Brilliant ruby-red. A highly perfumed bouquet evokes ripe, mineral-tinged red berries, candied flowers and incense. Pliant and seamless on the palate, showing impressive density as well as energy to the sweet raspberry, cherry and spicecake flavors. The floral note comes back steadily on an impressively persistent, youthfully tannic finish that leaves exotic spice and red fruit preserve notes behind."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
The Rhône Valley is in the South of France and is situated in the Rhône river valley. The region has been growing wines for centuries and is generally split into two sub-regions. In the Northern Rhône, Syrah is the predominant grape variety, though it is often blended with other white varieties like Marsanne, Rousanne and Viognier, or the red grape Mourvedre. In the Southern Rhône, a wide range of white, red and rosés are produced alongside the undisputed king of the Rhône, Châteauneuf-du-Pape.
The Northern Rhône is cooler than the Southern Rhône and has a continental climate with warm summers and cold winter. The appellations from North to South are Côte-Rôtie, Condrieu, Château-Grillet, Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas and Saint-Péray.
In Southern Rhône, the climate is more Mediterranean, with mild winters and hot summers. Châteauneuf-du-Pape is the most famous appellation but others include Côtes du Rhône, Gigondas and Lirac. Large pebbles are used in the region, placed at the base of the vines to absorb the suns heat during the day, to keep the vines warm at night.
Châteauneuf-du-Papes are blended from the 13 permitted grape varieties, though Grenache usually dominates, supported by Syrah and Mourvèdre. These wines can be supremely rich and complex and typically warrant 5-10 years in the cellar for best results.
Châteauneuf-du-Pape, the largest AOC in the Southern Rhone and the oldest AOC in France is an historic village between Orange and Avignon in the southern Rhone Valley. It is renowned for producing gloriously rich red wines, reminiscent of the heat and herbs of the south.
Vineyards are typified by the large round 'galet' stones which assist in reflecting sun onto the untrained bush vines. The climate in CNDP is the driest of all Rhone appellations, a Mediterranean climate in which the dryness is accentuated by the wineries not being permitted (in all but extreme conditions) to irrigate their vines.
The wines have a depth of complexity which comes from blending several of the 14 permitted grape varieties. The varieties are: Grenache, Mouvedre, Syrah, Cinsault, Vaccarese, Counoise, Teret Noir, Muscadin, Picpoul Noir, Clairette, Grenache Blanc, Rousanne, Picpoul Gris and Picardin. With red Châteauneuf-du-Pape, Grenache is generally the dominant varietal with Syrah and Mourvèdre in support. The white wines in the region are made from Grenache Blanc, Clairette, Roussanne, Bourboulenc and Picardin and represent barely a tenth of total production.
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About the brand Domaine de la Vieille Julienne"The Daumen releases...which can be thought of as super-negociant wines where Jean-Paul is directly involved with all aspects of the vineyards and winemaking. In short, there are few wines I'd rather have on my table than those from Jean-Paul Daumen!" - Jeb Dunnuck
Jean-Paul is aware of the unique nature of an estate property in Châteauneuf-du-Pape, and started to change his methods of vinification and blending in 2010. He moved away from blending in the winery and put all his focus on balanced field blends in the vineyard; the process of blending is now on a parcel by parcel basis, and not based on a grape by grape variety choice. Low yields are a priority at Vieille Julienne. Being held below 20hl per hectare, this leads to power, purity and concentration in his wines. The grapes are destemmed before co-fermentation in the cuverie, while aging takes place in a combination of foudres and old oak barrels. In short, these are “vineyard” wines of immense concentration, but little winery influence. In addition to his Vieille Julienne label, Jean-Paul is also making wines under his biodynamic negoc label Daumen. Even if these wines have the intention to be more accessible, they are anything but simple.