An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
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| Item Number | Unit | Units/Case | Type | UPC - bottle | SCC - case | SRP/Unit |
| F0GG137---GRL | 375ml | 12 | Glass | 7 84585 00299 3 | 1 07 84585 00299 0 | $29.95 |
| F0EE137170GRL | 750ml | 12 | Glass | 7 84585 00015 9 | 1 07 84585 00015 6 | $52.95 |
| F0CC137---GRL | 1.5L | 6 | Glass | 7 84585 00317 4 | 1 07 84585 00317 1 | $99.95 |
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine morass of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
"The entry-level Châteauneuf-du-Pape is the 2017 Châteauneuf-du-Pape Le Miocène. A normal mix of 70% Grenache, 20% Syrah and 10% Mourvèdre raised in a combination of older barrels and concrete tanks, it has a fabulous bouquet to blackberries, blueberries, crushed pepper, new leather, and garrigue. It's beautifully concentrated, has remarkable purity, and a stacked mid-palate. It's certainly one of the most successful entry-level CDPs out there.
"There are few better run estates in the world than that of the Jaume Family’s Domaine Grand Veneur. Located in the northern part of Châteauneuf-du-Pape and run today by brothers Christophe and Sebastien Jaume, the estate produces a quasi-modern style of Châteauneuf-du-Pape (their Les Origins and Vieilles Vignes) as well as a growing number of negociant based wines from throughout the Southern Rhône. The 2017s whites are terrific across the board, and this vintage has produced charming, pure wines that are already drinking beautifully. The 2016 reds are some of the finest I’ve tasted from this estate."- Jeb Dunnuck (August 2018, LE MILLÉSIME… The 2016s from the Southern Rhône - Part 1), 90-92 pts
"Ripe and compact still, with a core of dark currant and plum puree flavors waiting in reserve while sleek graphite, Turkish coffee and ganache notes hold sway for now. There's fresh acidity and nice detail throughout, though, so let this unwind fully in the cellar. Grenache, Syrah and Mourvèdre. Best from 2021 through 2032. 5,500 cases made, 750 cases imported. –JM"
- Wine Spectator (June 2019), 93 pts
"Accents of toast, spice and nut lend nuance to intensely ripe black cherry and preserved strawberry in this opulent wine. It's boldly fruity yet savory, shaded by umami tones of balsamic vinegar, soy sauce and earth. This full-bodied, complex wine is ready now but could improve through 2026 and hold further. - ANNA LEE C. IIJIMA"
- Wine Enthusiast (March 2019), 93 pts
"Floral, garrigue notes mark the nose of the 2016 Chateauneuf du Pape Le Miocene. This full-bodied wine has ripe black cherry fruit, creamy tannins, tremendous power and length but loss of detail or precision. Licorice and almost amaro-like notes linger on the finish. Tasted twice, with consistent notes. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 238, August 31st 2018), 93 pts
"There are few better run estates in the world than that of the Jaume Family’s Domaine Grand Veneur. Located in the northern part of Châteauneuf-du-Pape and run today by brothers Christophe and Sebastien Jaume, the estate produces a quasi-modern style of Châteauneuf-du-Pape (their Les Origins and Vieilles Vignes) as well as a growing number of negociant based wines from throughout the Southern Rhône. The 2017s whites are terrific across the board, and this vintage has produced charming, pure wines that are already drinking beautifully. The 2016 reds are some of the finest I’ve tasted from this estate."- Jeb Dunnuck (August 2018, LE MILLÉSIME… The 2016s from the Southern Rhône - Part 1), 92 pts
"Almost as terrific as the Les Origines, the 2015 Chateauneuf du Pape Le Miocene is a traditional blend of 70% Grenache, 20% Syrah and 10% Mourvèdre, matured in older wood. Dark-skinned fruit, like blueberries and black cherries, form the full-bodied core of the wine, accented by hints of garrigue and dried spices. The texture is rich and creamy, turning softly dusty on the long finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 94 pts
- Jeb Dunnuck (October 2017), 91 pts
"Dark ruby. Aromas of raspberry, licorice, lavender and white pepper convey a subtle mineral overtone. Sweet and silky in texture, offering juicy red fruit and floral pastille flavors that become spicier with air. A smooth, seamless and fruit-driven Châteauneuf, displaying very good finishing focus and length.- Josh Raynolds"
- Antonio Galloni's Vinous (Châteauneuf-du-Pape Reds: The Flamboyant 2014s and the Structured 2013s, April 2016), 90-92 points
"The 2014 Châteauneuf du Pape Le Miocène (70% Grenache, 20% Syrah and 10% Mourvèdre) is surprisingly ripe and textured, and it’s a 2014 I’d happily buy by the case. Toasted spices, leather, savory red and black fruits, as well as Provençal garrigue all emerge from this medium-bodied, polished, charming effort that’s ideal for drinking over the coming 5-7 years. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 90 pts
"Ripe and velvety in feel, with dark plum sauce, blackberry preserves and warm fig flavors coursing through. Features a loamy edge underneath. Smoldering tobacco, dried lavender and baker's chocolate notes add grip on the finish. Best from 2018 through 2028. 6,000 cases made."
- Wine Spectator (October 2016), 92 pts
"
The 'Le Miocène’ is a fantastic showing, this young wine delivers aromas of plum and black raspberries woven together with minerals, pepper, garrique, spices along with a graphite edge. It possesses a lovely, velvety texture and shows a bit more depth and backend ripeness than the ‘Les Origines’. There looks to be an excellent future for the Le Miocène, but patience will be essential. (Best 2018-2025) - J.D."
- International Wine Report (September 2015), 91 pts
"Grown in the cooler northern end of Châteauneuf-du-Pqpe, this wine manages to feel blue-fruited and cool at the same time. The fine rasp of the tannic structure gives it shape and gravitas, a steadfast feel that suggests this will age well over the next five years."
- Wine & Spirits Magazine (February 2017) 90 pts + Year's Best Rhone
- Antonio Galloni's Vinous (Châteauneuf-du-Pape Reds: The Flamboyant 2014s and the Structured 2013s, April 2016), 90 points
"Grand Veneur's 2013 Châteauneuf du Pape is a fantastic effort in the vintage, which shouldn't be a surprise to anyone that follows this estate, as they rarely miss a beat. Made form 70% Grenache, 20% Syrah and 10% Mourvedre that was brought up 60% in barrels and 40% in concrete tank, it has pretty, perfumed raspberry, toasted spice, licorice and sappy underbrush aromatics. This is followed by a medium-bodied Châteauneuf that has impressive ripeness in the vintage, solid mid-palate concentration and excellent length on the finish. It should be approachable on release and have upwards of a decade of longevity. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 215, October 2014), 88-90 pts
Wine Advocate (Issue #209, October 2013), 90-92 pts
Go To Grand Veneur Chateauneuf-du-Pape Rouge
"I was able to taste all of the 2012s multiple times, scoring them the same in all cases. The classic Châteauneuf du Pape has beautiful purity and elegance in its sweet black cherry, black raspberry, licorice and toasted-spice aromas and flavors. Medium to full-bodied, perfectly balanced and ripe, with good acidity and tannin, it can be consumed anytime over the coming decade. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 215, October 2014), 91 pts
- Wine & Spirits Magazine (February 2017) 90 pts + Year's Best Rhone
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- International Wine Report (December 2014), 90 pts
Gold Medal at the Concours General Agricole de Paris 2013
Go To Grand Veneur Chateauneuf-du-Pape Rouge
Wine Advocate (Issue #209, October 2013), 90 pts
Go To Grand Veneur Chateauneuf-du-Pape Rouge
"Warm, soft and inviting, with plum sauce, fruitcake and toasty cinnamon notes, followed by a currant paste accent on the slightly jammy finish. Drink now through 2020. 6,000 cases made. - JM"
Wine Spectator (November 30th 2013), 89 pts
Go To Grand Veneur Chateauneuf-du-Pape Rouge
"The 2011 Chateauneuf du Pape is a blend of 70% Grenache, 20% Syrah and 10% Mourvedre from 70-year-old vines aged in barrel. It offers plenty of black cherry, licorice, spice box and garrigue characteristics in a full-bodied, surprisingly deep (for a 2011) style. It should drink well for at least a decade."
Wine Advocate (Issue #203, October 2012), 87-89 pts
Go To Grand Veneur Chateauneuf-du-Pape Rouge
"The Jaume family's regular bottling of 2011 Châteauneuf is a firm, sturdy effort. Dusty tannins frame notes of cherry, ash and espresso and come to a slightly chewy finish. Give it another year or two and then drink it up by 2020."
- Wine Enthusiast (February 1st 2015), 90 pts
Both Grand Veneur and Clos de Sixte vineyards are grown in accordance with certified organic agricultural practices. The soils are maintained exclusively by light plowing and fertilized with vegetal compost. The vines are only sprayed when there are justified risks to the health of the vines, and only organic-permitted treatments are used. Yields are low, or kept under control by green-harvesting. This method, carried out by hand in summer, provides optimum sun exposure for the best clusters and enables the winery to be selective on both quantity and quality of the grapes. Harvesting is by hand, from pruning the leaves to aerate the clusters to picking and sorting grapes and selecting only the best to press.
