La Celestiere Chateauneuf du Pape Cuvee La Croze 2010
By Robert Parker's Wine Advocate
2010 La Celestiere Chateauneuf du Pape la Croze
A Proprietary Blend Dry Red Table wine from
Chateauneuf du Pape, Southern Rhone, Rhone, France
Source: Wine Advocate #203 Oct 2012
Reviewer: Robert Parker
Maturity: Drink: 2015-2035
The 2010 Chateauneuf du Pape La Croze displays an even more saturated purple color as well as a more tannic, structured and beefy style. With full-bodied power in addition to abundant intensity, purity and richness, this 2010 will require patience, as it needs 3-4 years of cellaring. It should last for two decades thereafter. The cellars of this British-owned estate (formerly known as La Glaciere) are on the Route de Roquemaure, on the western fringes of the ancient village of Chateauneuf du Pape. The 2011s mark the third vintage under the new owners, who appear to be going from strength to strength as their 2011s are some of the finest wines of the vintage. Furthermore, their strong 2010s performed even better from bottle than they did last year. After investing considerable funds in this once moribund property, La Celestiere now produces four cuvees.
By The Rhone Report
2010 La Celestière Châteauneuf-du-Pape La Croze
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Tasting Date: September-2012
As good if not better, the 2010 La Croze is 100% Grenache, all from the La Croze lieu-dit, that was aged for 12 months in a concrete tank. It is perfumed and aromatic with sappy garrigue, spring flowers, wet stone, and sweet Grenache fruit characteristics all soaring from the glass. Very fresh and pure, with a medium to full-bodied, elegant feel, this beauty will benefit from 2-4 years of bottle age, and shine for 12-15 years or more. - Jeb Dunnuck
By Stephen Tanzer's International Wine Cellar
2010 La Celestiere Chateauneuf-du-Pape la Croze
Winery: La Celestiere
Style: Red Wine
Varietal: Rhone Blend
By Josh Raynolds
Stephen Tanzer's International Wine Cellar, Jan/Feb 13
Deep ruby. Deeply pitched aromas of cherry and cassis, with licorice and black pepper qualities building in the glass. Chewy and dense, offering bitter cherry and dark berry compote flavors lifted by a spicy note. Finishes chewy and long, with solid tannic grip and lingering spice and smoke notes. This masculine Chateauneuf needs some time to stretch out.
By La Celestiere
Cuvee La Croze 2010
Appellation: Châteauneuf du Pape
Grape Variety: Grenache
Age of Vines: Grenaches grapes from La Croze planted between 1918 and 1920.
The vineyard is converting to organic farming and will shortly receive Ecocert labeling - no chemical fertilizers, no herbicides. Green harvesting, when necessary, to have a maximum of 35hl/ha.
Manual grape picking, transport to the winery in small crates, sorting at the winery
Destemming, light pressing and gravity feed to the fermentation vessels. The fermentation vessels are in stainless steel and are temperature controlled. Cold maceration at 10°C, alcoholic fermentation at 23°C and warm maceration at 32°C. Pumping over the cap during cold maceration and pushing the cap down during alcoholic fermentation and warm maceration.
Elevage: In cement tanks
Bottles Produced: 8, 000 bottles
Grape Harvest: 22/09/2010
Grape Yield: 17.95 hl/ha
% Alcohol: 15.50%
Volatile Acidity: 0.35 g/l
Total Acidity: 4.50 g/l
SO2 Total: 70 mg/l
Residual Sugar: 1.2 g/l
[Info provided by Votto Vines]
On Earth as in Heaven
ln the middle of the renowned appellation of Châteauneuf-du-Pape, La Celestiere welcomes you to its contemporary tasting room. The winery is surrounded by its vines, planted nearly a century ago. La Celestiere is equipped with the latest in modern wine making technology and ages its wines in foudres and demi-muids in oak as well as concrete tanks. The domaine produces Châteauneuf-du-Pape (red and white), Côtes-du-Rhône and Vin de Pays.
Where Modernity Nurtures Tradition
The vineyard extends over 26 hectares (65 acres). No inorganic fertilizers nor herbicides are used. It started its transition to organic production in 2010 and will be fully approved in 2013. It is thanks to constant working of the soil and sub-soil together with a few organic compounds that the terroir can completely express its identity. The harvest is carried out manually with rigorous selection of healthy grapes at the sorting table in the winery. The yields have been voluntarily limited to 2000 to 2500 litres per hectare, these figures being well under the maximum yields allowed by the appellation.
Winemaking and Ageing
Grapes are fed by gravity into the fermentation thermo regulated stainless or concrete tanks. The tanks are provided with a pigeage system (punching of the grape cap). A cold and a warm maceration are done together with a long ageing for the red wines. White wines are aged in oak barrels whereas red wines are aged in foudres, demi-muids or concrete tanks depending on the cuvee.