Parker
gave this wine 91 points, and raved: "The 2007 Chateauneuf du Pape
offers beautiful sweet black cherry and black currant fruit intermixed
with gamy, meaty, and resiny pine forest notes, beautiful depth, a
medium to full-bodied texture, and a heady finish. Drink it over the
next 10-12 years. Monsieur Moulin, one of the great gentlemen of
Chateauneuf du Pape, will be 80 years old on November 21. I have been
visiting this estate for many years, and I dont think I have ever seen
him without a broad smile and sparkling eyes."The domain was eatablished in 1976 but for several generations the families Moulin and Tacussel have the been wine growers in Châteauneuf-du-Pâpe. The vinification and ageing takes place in very nice buildings situated in the middle of the town and they are situated just where many tourists pass by and near a parking place. These factors are helpfull as much of the wines are sold directly to the costumers.
The property covers 8,5 hectares. From 0,6 hectares is made white Chateauneuf du Pape. Chateauneuf du Pape Rouge is 75% Grenache, 10% Mourvedre, 10% Syrah and 5% Cincault, Counoise, Muscardin and Vaccarese. The wine is aged in foudres and barrels for 12-14 months.
Recipe: Grilled Veal Chop Serves four
I usually think of veal chops as the pairing for Pinot Noir, but it will work well with Chateauneuf once the addition of some hearty herbs like marjoram and rosemary is made. This month's cuvée of the Moulin Tacussel is ripe and fleshy now and hard to resist drinking for the purity of its fruit. Drink one now with a veal chop and put another away for the future and you have the best of both worlds!
- 6 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice (about 2 limes)
- 3 cloves garlic, smashed
- 6 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh rosemary
- 3 tablespoons coarsely chopped fresh marjoram
- 4 eight-ounce rib veal chops (When purchasing the veal chops, have your butcher remove the chine bone, cut the rib bone to a 5-inch length, and then french the rib bone; have all fat removed and the chops pounded to a 1/4-inch thickness. If you prefer a thicker chop, just allow more time for cooking. If you would prefer to stay away from Veal, try the Vitelonne from Prather Ranch. It offers some of the tenderness of veal.)
- Salt and freshly ground black pepper
Directions
In a dish large enough to accommodate the 4 chops, combine olive oil, lime juice, and garlic; sprinkle half of each of the herbs on top. Season chops with pepper, and set in marinade. Turn chops over several times to coat both sides well. Sprinkle the remaining herbs on top of chops, and turn several times. Cover loosely with plastic wrap, and set aside at room temperature to marinate, 20 to 30 minutes.
Heat a grill or grill pan to hot. Season chops with salt, and place on grill. Cook until chops are medium rare, about 1 1/2 minutes on each side. Remove from heat, and transfer to a serving dish.
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