Paul Jaboulet Aine 'Les Jalets', Crozes-Hermitage Rouge

Intense aromas of cherry and fresh black fruits lead to a full-bodied palate offering structured tannins and subtle roasted notes on the long-lasting finish.

Producer Note

Domaines Paul Jaboulet Aîné was founded in 1834 and cultivates the iconic terroirs from the northern Rhône Valley across seven appellations. Family owned by the Frey family since 2006, talented winemaker Caroline Frey and her team implement heroic viticulture techniques on the unique, heritage landscapes. Following a long tradition in preserving and working the land, the Frey family are pioneers in biodiversity, with a nine hectare wildlife reserve and ecosystem preservation efforts. Since 2016, the vineyards have been certified AB organic and since 2021 the entire vineyard has been cultivated biodynamically and with a regenerative approach. The variety of soils and multitude of terroirs shape the distinctive character of their wines. Caroline is dedicated to crafting exceptional wines following a philosophy that when the grape varieties are in perfect harmony with the terroir, they reveal their finest expression. These are exquisite wines which beautifully reflect the nuances of their origins.

Vineyard

The Crozes-Hermitage 'Les Jalets' originates from terraced vineyards in Les Chassis, named after the pebbles, deposited by alpine glaciers, reminiscent of Châteauneuf-du Pape. The vines are grown on low terraces of rolled pebbles from alluvial origin. These small, round pebbles store heat during the day and release it at night, providing optimum and regular maturity. The soil is mainly composed of clay and limestone. The vines have an average age of 25 years and yield 40 hl/ha. The entire vineyard is certified organic and cultivated with respect for the soil and the living ecosystem. Viticulture is viewed as a long-term endeavour; a continuous quest aimed at regenerating the environmental sphere, thus providing the means for terroir-driven fine wines to shine

Winemaking

The grapes were hand-picked, carefully sorted, and then meticulously vinified using traditional methods. The maceration lasted three weeks with daily pump overs. The wine was then aged for 12 months, with 50% in French oak vats, 25% in French oak barrels and 25% in stainless steel. The entire organic process used to produce this cuvée aims to express the richness of the terroir.

Tasting Note

Intense and fruity aromas of cherry and fresh black fruits are layered with delicate hints of ageing. The full-bodied palate offers structured tannins and subtle roasted notes on the long-lasting finish

Grape

Syrah 100%