Who cares what the critics say, when Head Mofo Buyer, John, a fairly unflappable sort, says of this wine: “hands down one of the best wines I’ve bought - simply stunning.” And then he put it on the table. As Richard Hemming (of jancisrobinson.com) says, it’s absolutely drinkable early. Plush and silky, but dark and there’s something a little devious about it, like a very naughty, good-looking child. You know the one, who’d be skipping school and charming the teachers and the parents into getting away with it, even though they knew full well what was going on. But it’s equally complex, meaty and brooding. Years will unfold the layers and wisdom that sets this wine on its comfortable pedestal.
And it’s another feather in the cap for the company, if I do say so myself. Which I just did. Châteauneuf-du-Pape of this quality, at this price. Welcome to Vinomofo, this is how we roll, making your aspirational wines affordable and risk-free. “Balanced and pure”... Jeb might have been talking about us. Nice one, John.
Note: these are MAGNUMS. That’s 1.5 litres of this glorious new-castle-of-the-Pope wine. Three of them, in fact.
“The flagship is the 2016 Châteauneuf-du-Pape Château Sixtine, and it's a blend of Grenache, Syrah and Mourvédre brought up in barrel. Black and blue fruits, graphite, licorice and pot roast like nuances all emerge from this huge, unctuous, concentrated beauty that ticks all the boxes. Despite its richness level, it stays balanced and pure. Reminding me slightly of an improved 2003, don't miss it.”
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
- 50% Grenache, 25% Mourvédre, 25% Syrah
- 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...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...