Le Vieux Donjon Chateauneuf-du-Pape by Le Vieux Donjon

Structure

Bodyfull

Tanninfirm

Aciditymedium

Sweetnessdry

Finishlong

Oaknew oak

Drinking window

Best 5 to 20 years from vintage.

vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: ripe blackberry, thyme, iron, dried cherry, earthy spice

Palate: dark plum, leather, tobacco, firm mineral tannins, long finish

Traditional-style Chateauneuf from the Michel family: deeply coloured, earthy, herb-driven, and structured with good acidity and firm tannins built for ageing.

What it pairs with

Daube de boeuf Provencale
Earthy and herb-driven, the wine mirrors the slow-braised beef and olive dish.
Roasted rack of lamb with thyme and rosemary
Herb notes and firm tannins make this a natural with roasted lamb.
Pigeon casserole
Iron and leather notes match the gaminess of roasted pigeon.

How to serve Le Vieux Donjon Chateauneuf-du-Pape

Allow 95 minutes from open to pour.

Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
Pair with. Daube de boeuf Provencale, Roasted rack of lamb with thyme and rosemary, Pigeon casserole. Match the wine's structure to the dish's fat and salt.

History

The Michel family estate in Chateauneuf-du-Pape, run with a conservative, traditional philosophy. The domaine produces a single Chateauneuf rouge from old Grenache and Syrah vines, unfiltered and aged in old foudres.

1979: Le Vieux Donjon established as an estate-bottled Chateauneuf
2000: Second generation Michel family continues traditional winemaking approach

Facts

Producer: Le Vieux Donjon · visiting guide
Grapes: Grenache (70%), Syrah (15%), Mourvedre (10%), Cinsault (5%)
Classification: Chateauneuf-du-Pape AOC
Oak: Old large foudres; no new oak; no filtration
ABV: 14.5%
Price: EUR 50-80 at retail
Drinking window: 5-20 from vintage
First vintage: 1979

Frequently asked about Le Vieux Donjon Chateauneuf-du-Pape

What does Le Vieux Donjon Chateauneuf-du-Pape taste like?

On the nose, ripe blackberry, thyme, iron, dried cherry, earthy spice. On the palate, dark plum, leather, tobacco, firm mineral tannins, long finish. Structurally full-bodied, firm tannins, medium acidity with a long finish. Traditional-style Chateauneuf from the Michel family: deeply coloured, earthy, herb-driven, and structured with good acidity and firm tannins built for ageing.

When should I drink Le Vieux Donjon Chateauneuf-du-Pape?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Le Vieux Donjon Chateauneuf-du-Pape?

Daube de boeuf Provencale is the canonical pairing. Other strong matches include Roasted rack of lamb with thyme and rosemary and Pigeon casserole. Earthy and herb-driven, the wine mirrors the slow-braised beef and olive dish.

What grapes are in Le Vieux Donjon Chateauneuf-du-Pape?

The blend is Grenache (70%), Syrah (15%), Mourvedre (10%), Cinsault (5%). The wine is classified as Chateauneuf-du-Pape AOC.

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