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2003 Clos du Mont Olivet Chateauneuf du Pape Cuvee du Papet

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


94Wine Spectator

...with sage, licorice root, black currant, plum and tobacco aromas and flavors supported by pronounced ferous and hot stone notes. Yet despite its power it has remarkably lush tannins running through the lengthy finish.

94Vinous / IWC

Seductive, expressive aromas of red and dark berries, potpourri, incense and smoky minerals... tangy berry flavors, silky texture and a strong wallop of floral pastilles... finishes with excellent clarity and cut. This is gorgeous.

92Robert M. Parker Jr.

Soy, dried herbs, roasted meat, sweet cherries, and some blacker fruits make an appearance in the dark ruby Chateauneuf du Pape Cuvee du Papet. Full-bodied, dense, with low acidity, velvety tannin, and an opulent, full-bodied personality.


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.