Paul Jaboulet Aine Domaine de Roure, Crozes-Hermitage Rouge

Rich layers of blackberry, black cherry, peppery herbs and chocolate envelope the ripe tannins and beautifully concentrated palate which shows terrific balance.

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

In 1996, Paul Jaboulet Aîné became the proud custodian of the Domaine Raymond Roure, previously owned by the eponymous family. Situated in the north of Tain l'Hermitage, this estate encompasses a stunning 1.4-hectare valley, which reveals itself as an incredible ecological habitat with tremendous potential. It is within this sanctuary that a second biodiverse refuge has been established. 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. The 4.5-hectare plot is situated on steep slopes with gradients varying between 10 to 40% at an altitude of 220 metres. These granitic hillsides have light granite soils with large crystals, altered to saprolites, which are chemically weathered rock structures. These old vines were planted in 1945 and yield between 25 to 35 hl/ha of concentrated juice. They are trained on stakes and manually cultivated.

Winemaking

Manually harvested, the fruit was sorted by plot and taken to the winery in 12kg crates. Traditional vinification took place with 100% de-stemming and three weeks maceration with daily pump-overs. The wine went through malolactic conversion and was aged for 12 months in French oak barrels of which 20% were new.

Tasting Note

Rich layers of blackberry, black cherry, peppery herbs and chocolate envelope the ripe tannins and beautifully concentrated palate which shows terrific balance.

Grape

Syrah 100%