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International Wine Report ‘Top Wines of 2014’: M. CHAPOUTIER Châteauneuf-du-Pape ‘Croix de Bois’ 2012

The International Wine Report just released it’s annual top wines of the year and M. Chapoutier ‘Croix de Bois’ 2012 made the list at #49:

94 points: M. Chapoutier Châteauneuf-du-Pape ‘Croix de Bois’ 2012

The 2012 ‘Croix de Bois’ Châteauneuf-du-Pape offers wonderful aromas of roasted plum, lavender, licorice, chocolate, dried herbs, cured meat and wet stones, which instantly emerge from the glass. This is especially impressive on the palate where it demonstrates remarkable balance and finesse, with a gorgeous soft, rich texture that carries over seamlessly onto the finish. This is a classic Châteauneuf-du-Pape, and even though its already showing well, readers need to be patient, as there is an even brighter future ahead. Overall, a superb showing and certainly ranks among the best wines I have tasted from vintage. (Best 2016-2029)

The following wines were also recently rated in the IWR:

94 points: M. Chapoutier Châteauneuf-du-Pape ‘Barbe Rac’ 2012

Absolutely thrilling in 2012 is the ‘Barbe Rac’ from M. Chapoutier. Wonderful aromas of roasted plum, dark cherries, licorice, lavender, chocolate, graphite and wet stones all come together in the glass. This full-bodied, rich layered wine continues to impress on the palate with its gorgeous balance and finesse, along with a soft, round texture that shows no hard edges whatsoever. The finish is long and caressing, leaving behind some gentle spice notes and hints of graphite. These single vineyard wines from Michel Chapoutier are clear standouts in 2012. (Best 2017-2030)

91+ points: M. Chapoutier Châteauneuf-du-Pape ‘La Bernardine’ 2012

The 2012 ‘La Bernardine’ Châteauneuf-du-Pape quickly opens with aromas of ripe dark fruits and roasted plums woven together with fresh savory herbs, spices, licorice, lavender and earthy minerals. It shows a nice round texture on the palate, backed by fine, velvety tannins, which lead into the spice tinged finish. This continues to evolve with each second in the glass and I expect it to continue to do so further over the course of the next decade. (Best 2016-2026)

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