Paul Jaboulet Aine,'Les Grands Amandiers', Condrieu

A mineral style of Condrieu, with citrus, peach and lifted floral aromas. A touch of creaminess brings depth, with zesty citrus notes leading to a fresh 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

From the Avignon Popes' appreciation in the 14th century to a revival after dwindling to only 10 hectares, the wines of Condrieu have emerged as a prominent white wine of France with the establishment of the Appellation d'Origine Contrôlée in 1940. The vineyard, terraced with dry stone walls, forms a true mineral amphitheatre, bordered by majestic almond trees that have given their name to this estate, which saw its first vintage in 2009. This 3.5-hectare plot is located in the south of the appellation. The vines were planted in 1993 and are Guyot trained on stakes. The plots are situated at an average altitude of 230 metres on slopes with an average gradient of 58%. These small, steep terraces are held back by low dry-stone walls called ‘chalais’ and the soil is composed of sandy granite

Winemaking

The grapes were hand-picked and carefully sorted by plot into small 12kg crates. The fruit then underwent whole bunch pressing. After settling, fermentation took place predominantly in concrete eggs, which helps to keep the lees in suspension and imbues the wine with texture and complexity. The cuvée was aged on fine lees in a combination of concrete eggs, barrels and demi-muids.

Tasting Note

A mineral style of Condrieu, with fresh citrus and yellow fruits, lifted by white floral aromas. A touch of creaminess brings depth, but zesty citrus notes carry through to a refreshing finish

Grape

Viognier 100%