WTN: Domaine Duclaux Chateauneuf du Pape 2006

Mostly grenache and mourvedre from some vines over 100 years old. Needed a bit of time to open up so maybe 30 minutes decanting would be good. Spicy, dried herbs and a mild creamy aspect to the nose. Dry. Medium bodied. Tannins very fine and powdery but still firm. Dried herbs and dried black fruit on the palate. Later some coffee and soy sauce. Good length but a little bitter on the finish. Perhaps a little old fashioned. This would probably be great with steak. Not top notch but still, a good wine

[Jenise]

It's actually that 'old-fashioned' thing I like best about the Duclaux style. Good to know how it's doing; haven't opened any from this vintage yet.

Glad to know I got it right!

Is this the same Duclaux as the Cote-Rotie? Would be unusual to have estate wines from so far apart.

I'm not sure, but I think they do make a range of wines across much of the Rhone.