Jeb Dunnuck - 31/10/2013
Jancis Robinson MW, jancisrobinson.com 28 Feb 2013
One of the classic family-owned domaines in Chateauneuf du Pape (of which there are many), Domaine de Marcoux is run by two dynamic sisters, Sophie and Catherine Armenier. The estate, which can trace its history back to 1344, has only been estate bottling since 1978. It owns over 40 acres, all of which have been biodynamically farmed since the early 1990s as this was one of the first properties to move to this strict style of farming. Both cuvees of Chateauneuf du Pape were made in 2011, and in a year that saw a relatively large crop, yields were reduced at Marcoux, averaging 22 liters per hectare. They had to do a Draconian-like triage on the grapes during the harvest. The 2010s are very successful at Domaine de Marcoux.
Robert Parker, Wine Advocate #204, Dec 2012
About this WINE
Domaine de Marcoux
Sisters Sophie and Catherine Armenier have elevated Marcoux to the very highest ranks. Today Sophie diligently runs the winery, while her son Vincent looks after the vineyards. There are 25 hectares in total, with 18 hectares right in the heart of the prime Châteauneuf-du-Pape terroir of La Crau plateau with the rest in Lirac and the other Côtes du Rhône villages. Certified as organic by Ecocert as early as 1991, this year marks three decades of rigorous organic and then biodynamic principles. Certainly, this attention to the soil stood them in good stead during the heatwaves of 2019.
Sophie Armenier comments that her 2019 wines are very colourful and generous, with aromas of red fruit. The tannic structure is elegant, and this vintage is shaping up to be one with a very good ageing potential.
The most celebrated village of the Southern Rhône, Châteauneuf-du-Pape is the birthplace of the now indispensable French Appellation d’Origine Contrôlée system – imperfect though it may be. Compared to the Northern Rhône, the vineyards here are relatively flat and often feature the iconic galet pebbles – the precise benefits of which are a source of much debate. Minimum alcohol levels required by the AOC are the highest in France, but at 12.5% it is well below the natural generosity of Grenache, which only achieves its full aromatic potential when it is fully ripe and laden with the resultant high sugars. Syrah and Mourvèdre contribute the other defining elements in the blend, adding pepper, savoury spice and structure to the decadent Grenache. There are a further 10 permitted red grape varieties which can be used to adjust the “seasoning”. Of the five white varieties permitted, it is Grenache Noir’s sibling – predictably perhaps – Grenache Blanc, which dominates, though Roussanne shows a great deal of promise when handled well, notably at Château de Beaucastel.
Southern Rhône Blend
The vast majority of wines from the Southern Rhône are blends. There are 5 main black varieties, although others are used and the most famous wine of the region, Châteauneuf du Pape, can be made from as many as 13 different varieties. Grenache is the most important grape in the southern Rhône - it contributes alcohol, warmth and gentle juicy fruit and is an ideal base wine in the blend. Plantings of Syrah in the southern Rhône have risen dramatically in the last decade and it is an increasingly important component in blends. It rarely attains the heights that it does in the North but adds colour, backbone, tannins and soft ripe fruit to the blend.
The much-maligned Carignan has been on the retreat recently but is still included in many blends - the best old vines can add colour, body and spicy fruits. Cinsault is also backtracking but, if yields are restricted, can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Finally, Mourvèdre, a grape from Bandol on the Mediterranean coast, has recently become an increasingly significant component of Southern Rhône blends - it often struggles to ripen fully but can add acidity, ripe spicy berry fruits and hints of tobacco to blends.