Cuvée Du Vatican Châteauneuf-du-Pape 2015
- Textured, savoury
Cuvée du Vatican have friends in seriously high places. Theirs was the first case of Châteauneuf-du-Pape that Robert Parker ever bought, and is the wine largely credited with launching his now decades long career. But even ol’ Parksy pales in comparison to their most famous fan: the Pope. Since 1958, when Pope John XXIII blessed Cuvée du Vatican, the label’s been a papal favourite and they still send a case to Rome every year.
This is a powerful, rich vino worthy of its fans, featuring aromas of red and dark fruits with a rich, ripe palate packed with dark fruits, spice and soft tannins. It picked up 92 points from Robert Parker and Vinous, as well as a Gold medal from Mundus Vini, and the Pope just texted me to say it’s bloody delectable stuff.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 75% Grenache, 15% Syrah, 5% Mourvedre, 5% Cinsault
- Serving Temp.
My sister Nicci calls these "puddingstone wines", because the vines are literally grown on soils lightly covering giant boulders roughly translated as "pudding stones". Châteauneuf-du-Pape has a rich history, and the reds (usually grenache-predominant) can be a blend of up to 13 grape varieties, including some cheeky whites to round out the mix. The resultant wines are complex, brooding but usually not giant, and delicious. Especially if you call them puddingstone wines.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.