Of the possible 13 grapes that are permitted in this wine; the 1989 Domaine Paul Autard Chateauneuf-du-Pape was made with six of them: Grenche, Syrah, Cinsault, Mourevedre, Muscardin and Counoise, all had-picked.  The finished wine slept two years in oak before release.

Red fruits and spice fill the nose, and clean earthy flavors lingered.

I like to compare two wines at the same time during meals; it’s much easier to learn more about them that way, and you can decide which one pairs better. I put this one up against the 1988 Chateau de Beaucastel Chateauneuf-du-Pape.  (Check second photo below) I’ll offer my notes on that one soon.

The Paul Autard was 13.5% alcohol wine, and at 26 years old, was hitting its peak. It scored 17+ points on the Dionysian 20-point scale. Served with a venison steak laced with black cherries soaked in Sauternes, and reduced, mashed sweet potatoes, and broccoli rabe, it proved just how well dry Rhone wines can match food.  In vino veritas.

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(L) 1988 Chateau de Beaucastel and (R) Domain Paul Autard