As predicted last year by Paul-Vincent Avril, the 2017 Chateauneuf du Pape is a blend of 45% Grenache, 40% Mourvèdre, about 10% Syrah and the rest other permitted varieties. It boasts a cool, fresh nose of strawberries, cola and tree bark, yet it's full-bodied and tannic on the palate. Dense and chewy, albeit with a mouthwatering sense of freshness, this will need a few years to relax and unwind, but it looks very promising.

Saturated ruby. An expansive bouquet evokes smoke- and spice-accented raspberry, cherry and blueberry, along with suggestions of candied flowers, musky earth and baking spices. Densely packed red/blue fruit preserve, fruitcake and licorice flavors become livelier through the back half. This blends richness and energy with a steady hand and finishes very long and chewy, with steadily building tannins lending final grip.

Mixing 45% Mourvèdre with 45% Grenache and the remainder split between Syrah, Counoise, Muscardin and Vaccarèse, the 2017 Châteauneuf-du-Pape was cropped at a mere 16 hl/ha. Pronounced black plum, dried herbs, peppery features and gentle cocoa come alive, complemented by a beguiling minty streak. Full-bodied and framed around a firm tannic core, the complex 2017 demands at least five more years to start showing its full potential.

This has an expressive nose with notes of blackcurrant and spice (liquorice). The palate is ripe, supple and fragrant, again with blackcurrant notes on the finish. The tannins are finely honed. It definitely has a refined edge but appears light in structure. The wine also contains 5% Counoise, Muscardin and Vaccarèse and is matured for 12-15 months in oak foudres.

Marzipan, pear drop, a bit of honey and sweet spice. Very youthful and charming. Still reasonably neutral, although there is a lovely oily note in the background, and there’s plenty of substance and warmth on the finish. (RH)