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2010 Domaine Galevan Chateauneuf-du-Pape St. Georges


Light capsule condition issue; signs of past seepage

ITEM 8241597 - Removed from a temperature and humidity controlled wine storage unit

Bidder Amount Total
jmalmen $125 $125
Item Sold Amount Date
I8241597 1 $125 May 29, 2022
I8124474 1 $125 Feb 27, 2022
Front Item Photo


96Robert M. Parker Jr.

...skyscraper-like mouthfeel, majestic richness, a layered texture, phenomenal purity and a classic style displaying plenty of bouquet garni, licorice, seaweed, cassis and kirsch characteristics.

17Jancis Robinson

Big, ripe, bumptious wine chock full of blackberry fruit. Drawn tightly together on the finish.


France, Rhône Valley, Southern Rhône, Châteauneuf-du-Pape

Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.