2012 Vieux Telegraphe Châteauneuf du Pape La Crau Museum Release, Southern Rhone

Opaque ruby. An intensely perfumed bouquet evokes spicy dark berries and potpourri, with zesty mineral and incense qualities adding complexity. Pliant boysenberry and candied lavender flavors are impressively fresh and focused, with a hint of licorice adding depth. Closes sweet, supple and broad, with resonating spiciness and gentle tannins that add shape and grip.

93 points Josh Raynolds vinous.com Drink: Now-2026

Rock-solid, with a hefty core of fig, blackberry and black cherry fruit, wrapped in chestnut and tobacco leaf notes and carrying through a lavender- and tar-framed finish. Dense and grippy, showing a slightly old-school shading. Should cellar well.

93 points James Molesworth winespectator.com Drink: Now-2030

Vieux Télégraphe Châteauneuf-du-Pape La Crau Museum Release is one of the Southern Rhône’s great treasures, released after years of cellaring to showcase the brilliance of aged Grenache-based wines at their peak. Grown on the iconic La Crau plateau, a legendary site covered in galets roulés (large, sun-soaked stones), this wine is as much about history and place as it is about flavour and finesse.

The Brunier family, who have run Vieux Télégraphe for generations, are known for their traditional, no-frills approach—organic farming, whole bunch fermentation, long maceration, and élevage in large old foudres. Their aim is not to make a flashy or fruit-forward wine, but rather one with structure, depth and a long life ahead of it.

The Museum Release comes from standout vintages and is cellared at the domaine until the wine reaches a beautifully mature stage. Expect a complex bouquet of dried cherry, stewed plum, garrigue, leather, tobacco leaf, and sweet spice. The palate is silky but still structured, with savoury earth, dried herbs, hints of black tea and a long, stony finish. Tannins are mellow but present, offering a reminder of the wine’s pedigree and aging potential.

Perfect with slow-roasted lamb, duck confit, wild mushroom dishes or aged hard cheeses. This is not just a bottle—it’s a masterclass in time, terroir and tradition.