Our roll through the astounding 2007 Châteauneuf's continues with Cuvée du Vatican's Châteauneuf -du -Pâpe Reserve Sixtine. 50% Grenache, 30% Syrah and 20% Mourvedre. The yield is a very low 25 hl./ha (1.8 tons per acre)  Aged at first in steel tank and then for a year in one, two and three year old barriques and foudres (70%), with 30% remaining in steel tank.

The fruit comes from their three major holdings in La Crau (clay and rocky soils), the Rayas terroir (pure sand), and the Barbe d’Asne (clay soils). Young Jean-Marc Diffonty, who has been doing a fabulous job here for more than a decade, is clearly raising the quality of the wines to a new level that clearly transcends the work his father did in the 1960s and 1970s.


"Exhibits a dense ruby/purple color as well as a full-bodied style offering aromas of camphor, grilled meats, blackberries, dark cherries, and hints of espresso and spice. It is a dense, full-bodied, powerful effort meant for serious aging. Give it several years of cellaring and drink it over the following 15-20 years." 91-94 points, Robert Parker

"Lush and inviting, with crushed plum, currant and blackberry fruit flavors laid over velvety tannins. The long, graphite- and licorice-filled finish glides along beautifully, with solid grip in reserve."  93 points, Wine Spectator

Recipe by Andy

Roast Leg of Lamb with Fingerling Potatoes and Marinated Market Vegetables Serves 8

One of my favorite TV cooking shows at present is Avec Eric with Eric Ripert, the acclaimed chef of one the best restaurants in the country, Le Bernadin. This is his recipe for a whole leg of lamb. Roasted to perfection and paired with seasonal vegetables it will truly satisfy. Remember to baste frequently so that it will stay moist. Perfect with Chateauneuf-du-pape!

Lamb:

• 4-5 pound leg of lamb
• 2 garlic cloves
• 2 springs rosemary
• 3 sprigs thyme
• fine sea salt and freshly ground black pepper
• 3 tablespoons canola oil
• 2 tablespoons butter

Fingerling Potatoes and Market Vegetables:

• 3 pounds fingerling potatoes, cleaned
• 2 pounds mixed baby root vegetables (turnips, carrots, beets)
• 10 shallots, peeled and cut in half
• 3 tablespoons olive oil
• ½ pound Brussels sprouts
• ½ pound green beans
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons sherry vinegar
• ½ cup olive oil
• fine sea salt and freshly ground pepper

Preheat oven to 450°F. Heat a large roasting pan in the oven. Meanwhile, slice the garlic cloves into ¼ - inch slices. Make incisions in the leg of lamb and insert the garlic slices with small sprigs of rosemary and thyme. Season the lamb thoroughly with salt and pepper.

Add the canola oil to the hot roasting pan and carefully sear the meat in the oven on all sides, 15-20 minutes. Reduce the temperature to 375° F, add the butter to the roasting pan and continue roasting, basting frequently for 35-45 minutes. A meat thermometer should read 140° F for medium.
While the lamb is cooking, bring a large pot of salted water to a boil. Cut the large fingerling potatoes in half and arrange the potatoes in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat evenly. Bake the potatoes 25-30 minutes until tender. Roast the baby root vegetables and shallots in the same manner.

Blanch the Brussels sprouts in boiling water until tender about 4-5 minutes. Drain and immediately plunge into an ice water bath to cool. Repeat with the green beans.

Combine Dijon mustard, grain mustard and sherry vinegar in a mixing bowl. Drizzle in the ½ cup of olive oil while whisking constantly until fully incorporated. Season to taste with salt and pepper. Toss the roasted root vegetables, Brussels sprouts and green beans with the mustard vinaigrette.

Serve the lamb with roasted fingerling potatoes and marinated vegetables.