Avis professionnels
Robert Parker (94)
A 50-50 blend of Grenache and Cinsault, with a portion of the élevage in barriques, there are 1,300 bottles of the 2019 Chateauneuf du Pape Cuvée P.O.L. Scents of root beer and toasted coconut accent the dark-berried fruit in this full-bodied but silky effort that finishes long and a touch woody. Give it some time for the oak to better integrate into the wine.
James Suckling (95)
Very ripe, rich and chocolatey, this imposing and youthful red has bold blackberry fruit, generous tannins and lively acidity that should give it a long life, but lacks a bit of mystery when compared with the other Chateauneufs from this producer. A blend of 50% grenache and 50% cinsault. Very limited production.
Vinous (96)
The 2019 Châteauneuf-du-Pape Cuvée P.O.L. is made entirely from vines planted in sandy soils from the famed La Crau district. It is also aged for almost four years in old La Turque barrels from Guigal. Bursting with intense aromatics of crème de cassis, blackberry jam, cured meat, incense, licorice, cloves and leather, it shows a different, more modern and polished style compared to the other Pegau wines. This full-bodied, sexy beast is drinking dangerously well today, showing ample potential for further bottle aging. Only 3,600 bottles produced.
Jeb Dunnuck (95)
A new wine based on equal parts Grenache and Cinsault Oeillade, the 2019 Châteauneuf Du Pape Cuvée P.O.L. offers an incredibly oaky, modern, dense style that’s hard to figure out. Medium to full-bodied and concentrated on the palate, it brings impressive richness and depth without any sensation of heaviness or weight, but it’s certain an anomaly from this classic estate with its oaky, modern style (although Laurence says it didn’t see any new oak).
BOW (9)
A very rare and exceptional wine: The debut vintage of Cuveé Pol comes from a blend that is roughly 50% old vine Grenache and 50% old vine Cinsault. Both grape varietals come from vines between 60-80 years of age which are planted in the sandy soils of La Crau. The grapes are whole bunch vinified and aged in used French oak barrels from Guigal for the initial 12 months. From there the wine rests in small fourdres for 4 months before the remainder of its aging which takes place in neutral oak barrels. The wine is still in barrel after 36 months.
Jeff Leve rates the wine with 100 points.
