Pere Pape, Chateauneuf du Pape 2007

92 CellarTracker

The nose is open and generous and might expand with a little more time in the glass or a decanter (this was a pop and pour). It's a medium bodied wine, quite light for being a Châteuneuf-du-Pape and not overly extracted. It has a fair bit of soft tannins (which doesn't distract one bit) and overall a very nice structure. Those searching for jam, licorice and candy in a wine can search elsewhere, it's full of subtle herbs, black currant and some red meat. The 2007 Père-Papite is just delicious and keeps open up in wave after wave when drinking, it simply won't go away. The real beauty of it is that it's so balanced, everything about the wine is in harmony and makes it so seducing and good to drink while the structure and all subleties makes it interesting in sip after sip. It's just hard not to drink as long as it's anything left in the glass in front of you. Domaine Père-Papite has escaped my radar until now but I'll do anything I can to source more bottles of this wine and it also shows just how good the 2007 vintage can be. 9/12/2009

90 Wine Advocate

The 2007 Chateauneuf du Pape (65% Grenache, 20% Syrah, and 15% Cinsault from 45-year-old vines) reveals substantial structure along with outstanding density and richness, and pure black raspberry and black cherry fruit intermixed with loamy soil, forest floor, flowers, spice box, and cedary notes. This full-bodied, rich, lush Chateauneuf should be consumed over the next 12-14 years. All of these wines are produced under the family umbrella of the Mayard family. And, as in many Chateauneuf du Pape estates, women are the dominant factors in the winemaking and production of these wines. In this case, those women are Francoise Mayard and her sister, Beatrice. This 100+-acre estate produces three separate Chateauneuf du Papes. Both the Domaine du Pere Pape and Clos du Calvaire offerings are traditionally made wines from 40- to 50-year-old vines, and are aged in neutral oak foudres and cement tanks. The top cuvee, La Crau de Ma Mere, is aged in foudre and new barrels. It comes from vines well over 100 years of age. (RP) 10/2009