Paul Autard Cote Ronde Chateauneuf-du-Pape 2010
A sensational effort, the 2010 Chateauneuf du Pape Cuvee La Cote Ronde reveals a touch of toasty oak in the aromatics, but it is beautifully integrated with kirsch, roasted Provencal herb, espresso and black currant aromas. This full-throttle, masculine and rich wine possesses sweet tannins as well as good integration of structure and acidity. It is built for the long haul, yet can be drunk in 2-3 years or cellared for two decades.
This isn't shy, with flashy mocha, toasted raisin, cinnamon and pastis aromas rushing forth, but there's sleek, integrated structure and solid layers of linzer torte, plum pâte de fruit and bramble to fill it out. A tarry edge lingers on the finish. Best from 2014 through 2026.
Opaque purple. Ripe, smoke-accented aromas of blueberry, cassis, violet and vanilla, with a peppery topnote. Lush, deeply pitched dark fruit flavors pick up a bitter chocolate nuance in the glass, along with a hint of licorice. Dusty tannins build with air and add firm grip to a long, spicy finish. This wine possesses strong material but needs some time to stretch out.
Paul AutardView all wine
The Autard family effort began in Courthézon, with an old farm-turned-vineyard; then in 2005 the enterprise took a... View More
A noble variety bestowed with both power and concentration...
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.
In the Glass
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.