Domaine Olivier Hillaire Chateauneuf-du-Pape 2019
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Dunnuck
Jeb -
Parker
Robert
Product Details
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Professional Ratings
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Decanter
Fragrant damson and violets, then raspberry and blueberry on the palate. Lovely sense of precision and direction. Acidity is quite marked, and does stand a little proud, but it's otherwise well-balanced. Good length, tapered finish. Lovely sense of precision and salinity. Fermented in concrete, aged in old barriques.
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Jeb Dunnuck
The base 2019 Châteauneuf Du Pape is a blend of 90% Grenache and 10% Syrah sourced from the Escondudes, Font de Michelle, le Grand Pierre, and le Mourre de Gaud lieux-dits. It reveals a ruby/plum color as well as a round, medium to full-bodied, charming style offering lots of red cherry and framboise fruits as well as spice, flowery incense, and peppery notes. It's already hard to resist and offers lots of fruit and richness while staying elegant and seamless. Brought up all in old barrels, this classic, satisfying Chateauneuf du Pape will drink nicely for 10-15 years.
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Robert Parker's Wine Advocate
A 90-10 blend of Grenache and Syrah from several lieux-dits, Hillaire's 2019 Chateauneuf du Pape is light-hued, with scents of strawberries, cherries and a hint of fresh herbs. Aged in older oak, it's full-bodied but light and airy, silky and charming, with a long, slightly herbal finish. Drink it on the young side.
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Wine
Olivier’s winemaking career began almost 30 years ago when he started out at Domaine des Relagnes. After 20+ years of hard work as winemaker at the estate, raising the quality of wine with each vintage that would allow it, Domaine des Relagnes, not owned by Hillaire, was sold in 2005. Olivier immediately created his own label and, using the charm that he was abundantly blessed with, was actually able to convince the owner of Relagnes, Henri Boirin (Olivier’s Ex-Father-in-law), to keep a couple of hectares so that Olivier could rent the parcels to get himself started. Naturally, Olivier chose the very best parcels! Most notably ‘Les Petits Pieds d’Armand’ from which Olivier makes his top cuvee. He likes to allow nature to work its magic but he keeps an extremely watchful eye and insists on working the soil of his mostly sandy parcels often to discourage any growth in between the rows that might steal nutrients away from the vines. Green harvest, minimal chemicals and manual harvest are staples with Olivier.