Extremely unevolved, the 1995 Chateauneuf du Pape tasted as if it had just finished malolactic fermentation, making it hard to evaluate. The wine displays a dark ruby color, high tannin, and a closed, awkward personality that does not reveal the sweetness and ripeness suggested by the nose. It appears this wine will require 4-5 years of cellaring when it is released next year. This wine was tasted between June 1 and June 16, 1996. Paul Durieu has produced some very rich, concentrated Chateauneuf du Papes. I purchased and drank with great pleasure his 1983, and his 1986 remains one of the stars of what has turned out to be a so-so vintage for the southern Rhone Valley.