TASTING CHATEAUNEUF DU PAPE

Chateauneuf-du-Pape 2004

2004 Maitre de la Chapelle Rouge

83% Grenache, 12% Syrah, 3% Mourvèdre, 2% Counoise.

Generous tannins with aromas of liquorice, red fruit, black currant, blackberry along with rich spices. Lovely elegance, well-balanced. An excellent year, a wine to kept.

TASTING SUGGESTIONS: Best between 2005 and 2010. To taste at around 18°C. Open the bottle 1 hour before tasting. Can be served with red meats (such as lamb) and game (woodcock). It goes particularly well with stews or meat in sauce and aged cheese.

2004 Maitre de la Chapelle Blanc

60% White Grenache, 20% Clairette, 20% Bourboulenc.

The 2004 vintage is particularly rich with notes of crystallized fruit and white flowers. Full-bodied with a mineral nose. In the mouth it is well-balanced, fresh with a touch of acidity.

TASTING SUGGESTIONS: Best between 2005 and 2008 To be served at a temperature between 8 and 12°C. Open the bottle an hour before tasting. Excellent as an aperitif, it is also a perfect match with fish, seafood, white meat such as veal and goat's cheese.

Both Locations: Friday, March 21st, 2008: from 5 to 8pm

Vinideus in the Pearl - 1019 NW 11th avenue - Portland, OR 97209 - tel: 971 544 1323

Vinideus in Beaumont - 4759c NE Fremont - Portland, OR 97213 - tel: 503 284 2795