From The Importer:

Tasting Notes:  Pale plus dark red with clear purple rim. The nose is warm and beginning to show an attractive complexity characterized by understated red fruits and spice along with leather and tertiary notes. The palate is composed and lighter weight, again exhibiting a measure of bottle development in an appealing mix of red cherry and spice notes. There is a fine, balanced structure. This is an elegant, not heavyweight style expressing Cinsault and Grenache in particular, with the emphasis on finesse rather than power.

Region: Rhone Valley
Appellation:   Châteauneuf-du-Pape
Vine Age:  48 Years up to 100 for the Mourvedre.
Varietals:  Grenache, Mourvedre, Syrah, Counnoise, Terret Noir, Picpoul, Muscardin, Picardin
Soil Type:  Soils mainly made up of river sand and rolled pebbles. Terroirs containing alluvial soils, sand and stones in the lower vineyards and clay-limestone soil on the slopes. Many of the Mourvedre vines were planted right after Phylloxera and are around 100 years old.
Food Pairing:  Red meat, dishes cooked in sauce, terrine and cheeses

History & Background: 
The Duclaux family traces its history back to the 17th century from when Louis Duclaux was the Mayor of Chateauneuf du Pape in 1627. This notable position continued in the family until 1831. Jerome Quiot took over full responsibility for Domaine Duclaux in 1987 and in 2001 this domaine was given by the last owner of the Duclaux family to Jerome Quiot's two children: Florence and Jean-Baptiste.

30 acres are planted predominantly with Grenache and Mouvedre, along with other varieties such Syrah, Counoise, Vacarese, Picpoul, Terret Noir and Muscardin. The vines are planted over three different parcels and the Mourvedre was mostly planted right after phylloxera. 

A particular distinction of Domaine Duclaux is that the vineyards are largely planted with the different varieties mixed together in the same parcel, which allows for later harvesting, with the grapes being much riper. As well, the variety of soil types ensures maximum quality of the grapes. All harvesting is done by hand, with very severe selection of the best grapes.

This property is noted for its old vines, some of which reach over 100 years old.

Press:

92 Points, James Suckling (2019)93 Points, James Suckling (2018)92 Points, SOMM Journal (2018)92 Points, Wine Spectator (2017)93 Points, James Suckling (2016)
VinificationThe vinification follows strict careful selection of the best grapes, with a long, slow fermentation over three or four weeks. The wines are then matured in vats and oak barrels for a minimum of 24 months before bottling at the domaine.