Chuck Hayward, JJ Buckley, April 2011

On the nose, the dense aromas are a touch feral and sauvage with hints of strawberry and bittersweet cocoa. More savory on the palate, there are just hints of sweetness here as the palate showcases flavors of dark fruit mingling with textural tannins that, although fine in texture, are substantial enough to provide a firm finish. (Although 2007 was a better vintage overall, a reserve cuvée was made in 2006 but not in 2007.)  Approachable now, this wine will be best between 2020-2022.

94 points,

Rhone Report, The, August 2009

Certainly one of the top wines of the vintage, the 2006 Domaine de la Vieille Julienne Châteauneuf-du-Pape is extremely pure and precise with black cherry, cassis, licorice and graphite aromas leading into a structured, edgy palate. Silky, fresh and balanced, the purity here is certainly notable and this should age beautifully over the next 20 years. - Jeb Dunnuck

94 points,

Robert Parker's Wine Advocate, October 2008

The 2006 Chateauneuf du Pape exhibits a dense purple color as well as an expressive bouquet of black currants, licorice, kirsch, meat juices, and hints of spice box as well as lavender. Full-bodied, opulent, rich, and stunningly concentrated, it is one of the vintage's finest efforts. This beauty should provide plenty of pleasure over the next 15+ years.

95 points,

Wine Spectator, May 2009

Very rich and densely packed, with a huge core of raspberry ganache, macerated plum and hoisin sauce notes wrapped by dark licorice, Turkish coffee and charred applewood. The long finish ripples with tannins, but this is velvety and well-integrated. Needs some time. Rather serious juice. Best from 2011 through 2033. 2,000 cases made.

About Winery

Over the last decade, Jean-Paul Daumen, the proprietor, winemaker, and Mr. Everything at Vieille Julienne, has emerged as one of France's most compelling wine producers. Taking advantage of the ancient vines his family owns in the northern sector of Chateauneuf du Pape, and biodynamically farming the entire vineyard, he has produced extraordinary wines since 1998. Daumen's winemaking philosophy is remarkably simple - old vines, tiny yields of around 20 hectoliters per hectare, no SO2 during vinification, aging in neutral tanks or wood, and bottling without fining or filtration. The results are wines of extraordinary purity, and naked expressions of terroir as well as the personality of the vintage. I can not recommend these wines highly enough. Sadly, as with most of the world's most majestic wines, production is relatively limited, and the demand is insatiable.
-Robert Parker

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