The Culinary Institute of America

Contact:

Tyffani Peters
Media Relations
707-967-2322
t_peters@culinary.edu

St. Helena, CA, September 30, 2009 – Great news for wine enthusiasts anticipating the tasting of the 2007 Châteauneuf du Pape vintage at The Culinary Institute of America at Greystone with Robert M. Parker, Jr. Three more wines have been added to the flight, making a total of 21 wines from this excellent vintage to be tasted. This annual event has generated an endowment in excess of $1 million for Wine Advocate scholarships for the CIA's Rudd Center for Professional Wine Studies. This year's tasting is scheduled for Thursday, October 22, 2009 at 1:30 p.m. at the CIA's Napa Valley campus.

When Parker first reviewed the 2007 Châteauneuf du Pape wines, he awarded them ratings in the mid to high 90s. According to Parker, "the entire vintage will be very long-lived given the extraordinary balance in the wines. (And) given this quality, the high demand and limited supply from these producers makes 2007 one of the most collectible vintages in recent memory."

The 21 spectacular 2007 Chateauneuf du Papes to be tasted are listed in alphabetical order with a brief note from Parker on why they were considered for this once-in-a-lifetime opportunity.

• Bosquet des Papes Cante le Merle Vieilles Vignes
"This wine may turn out to be their best since their debut release of this cuvee in 1990."

• Chateau Beaucastel"This may be their greatest vintage of Beaucastel since 2001 and 1998. It should age effortlessly for a minimum of two decades."

• Chapoutier Barbe Rac
"It reveals great texture, and amazing finish and riveting overall balance and purity."

• Chateau Rayas
"After going through a transitional period after Jacques Reynaud died in 1997, it is safe to say that his nephew, Emmanuel Reynaud, has returned this venerable estate to its previous level of high quality."

• Clos des Papes
"I'll go out on a relatively safe limb and state that I believe the 2007 Châteauneuf du Pape is the greatest Clos des Papes I have ever tasted!"

• Clos du Mont Olivet Cuvee du Papet
"With the introduction of their Cuvee du Papet in 1989, they created an old-vine, luxury product that can push Chateauneuf du Pape to its maximum expression of Grenache and Provençal typicity."

• Domaine de Saint-Prefert Charles Giraud
"This estate is well worth following, especially for (this) their top cuvee from the sandy soils of Pignan, near Rayas."

• Domaine du Caillou Le Clois du Caillou Reserve
"It should age effortlessly for 25 years thereafter. A reminder the 1998, the first great vintage of this cuvee, is still a young wine at age 10."

• Domaine de Cristia Vieilles Vignes
"As I have indicated over the last few years, this is one of the superb newer producers in the Chateauneuf du Pape."

• Domaine Giraud Les Grenaches de Pierre
"Kudos to Philippe Cambie for capturing the terroir and elusive quality of old vine Grenache that seemingly hits heights in Chateauneuf du Pape unequaled anywhere else in the world."

• Domaine Grand Veneur Cuvee Les Origines
"The 2007 Chateauneuf du Pape Les Origines may turn out to be one of this estate's finest cuvees… a luxury cuvee sold at a reasonable price."

• Domaine de la Janasse Cuvee Vieilles Vignes
"It is hard to say whether this is the finest wine Christophe Sabon has made since taking over for his father, but what a profoundly great effort!"

• Domaine Olivier Hillaire Les Petits Pieds d'Armand
"Olivier Hillaire has taken over most of the vineyards that once comprised Domaine des Relagnes, and has profoundly changed the wines from very good to sensational."

• Domaine de Saint-Prefert Charles Giraud
"Ever since winemaker Isabel Ferrando released her fabulous 2003s, this superb estate has become one of my favorite estates in Chateauneuf du Pape."

• Domaine Gerard Charvin
"Some serious tannins are lurking behind all the fruit, so this 2007 will benefit from 2–4 years of cellaring. It will drink beautifully for 15–18 years."

• Domaine La Baroche Cuvee Pure
"...the brilliant 2007 Chateauneuf du Pape Pure does not rival the virtually perfect 2005, but I rated the 2005 similarly at the same state of development, and the 2007 will probably put on weight."

• Font de Michelle Cuvee Etienne Gonnet
"This has been one of the most reliable estates in Chateauneuf du Pape for well over two decades."

• Les Cailloux Cuvee Centenaire
"This will be interesting to taste out of bottle, but my best guess is that this wine will be approachable young, and last for 15–20 years."

• Pierre Usseglio Cuvee de Mon Aieul
"2007 is another stunning success from brothers Jean-Pierre and Thierry Usseglio."

• Vignobles Brunier Vieux Telegraphe
"This venerable estate, long run by the Brunier family, is a consistent source for fabulous wines."

• Vignobles Brunier Clos la Roquette L'Acent de Roquette
"This fabulous Chateauneuf du Pape will compete with the top wines of this stunning vintage. It should drink beautifully for two decades."

Parker will also host a BYOB dinner at PRESS restaurant in St. Helena following the afternoon tasting. The dinner is limited to 60 guests who will share wines from their own cellars during dinner as Parker visits each table. Proceeds from this dinner benefit the Johns Hopkins School of Medicine. There are a limited number of seats still available for both events. The price to attend both the Seminar & Tasting and the Dinner at PRESS is $1,500 per person ($1,250 tax-deductible). Attending the Seminar & Tasting only is $750 per person ($500 tax-deductible). The cost of Dinner is $1,000 ($750 tax-deductible). Please contact Reuben Katz at r_katz@culinary.edu or call 707-967-2305 for reservations.

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About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education.

For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

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