Chene Bleu Abelard 2009

  • 95 Robert
    Parker
  • 91 Wine
    Spectator
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Chene Bleu Abelard 2009 Front Bottle Shot
Chene Bleu Abelard 2009 Front Bottle Shot Chene Bleu Abelard 2009 Front Label

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

Features
Boutique

Green Wine

Your Rating

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Somm Note

Winemaker Notes

A very deep ruby. On the nose, aromas of ripe blackberry, garrigue, licorice and spice. The palate is intense and concentrated, blackberry, morello cherry and spice; silky tannins bring structure and depth to the wine; elegant and powerful, distinctly masculine

Enjoy with roast beef, venison, duck and roasted vegetables.

Professional Ratings

  • 95
    Much more southern Rhone-like in style, the 2009 Abelard is a blend of 85% Grenache and 15% Syrah that spent 18 months in barrel. Big, ripe, layered and hedonistic, with tons of sweet Grenache blackberry and black cherry fruits, melted licorice and roasted herb aromas and flavors, this sensational Grenache has full-bodied richness, polished, sweet tannin, no hard edges and a great finish. While 2009 delivers lots of perfumed, upfront and slightly rustic wines due to the heat, this is silky, polished and incredibly pure. Drink this killer 2009 over the coming 7-8 years.
  • 91
    Offers a deep well of fleshy fruit, with blueberry reduction, braised fig and blackberry pâte de fruit flavors all layered together and carrying through a polished, violet- and pastis-tinged finish. Grenache and Syrah. Drink now through 2020.

Other Vintages

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2014
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2012
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2011
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2010
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2007
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Chene Bleu

Chene Bleu

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Chene Bleu, France
Chene Bleu Winery Video

Blessed with a confluence of natural factors, Chêne Bleu has the benefit of an exceptional location, multifaceted geology, and a southern Rhone climate with soils more typical of the northern Rhone. The remarkable 340-acre estate had functioned as a working vineyard since the Middle Ages but was left untended for the majority of the 20th century, leaving the buildings in ruins. Xavier and Nicole Rolet purchased the property in 1993, enchanted by the secluded location of the vineyard and the history of the ancient monastery on site that had been built nearly 1,000 years ago. A decade of meticulous work was required to restore the priory and nurture the neglected vineyards back to biodynamic health. With time, each small improvement in the vineyard was seen to be rewarded ten-fold with qualitative results. The high-altitude vineyards benefit from warm daytime sun and cool nights allowing a longer, gradual ripening season. Grapes are picked up to five weeks later than the surrounding valley floor. The resulting wines embody the aromas and flavor of southern Rhone, together with the finesse and elegance of northern Rhone and the aging potential of the region’s finest AOCs.

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With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.

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A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

YNG536221_2009 Item# 154031

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