Ratings:
92
Wine Spectator
Tasty and ripe, with an open profile marked by sappy red cherry, anise and generous floral perfume. Meaty and fleshy on the vanilla-kissed palate, with crushed iron bringing balance, while dried rosemary, charred mesquite and herbal lift emerge. There's a lot to like about this alluring red, which is drinking beautifully now (and will age well, too). Grenache, Syrah, Mourvèdre and Cinsault. Drink now through 2032.
92 James Suckling - Jamessuckling.com
An agile and crunchy Chateauneuf-du-Pape with plenty of raspberries, strawberries, flowers, peppercorns and hints of sandalwood. Medium body with sinewy tannins. Fresh and crunchy with lots of succulent fruit character and a racy finish. Drink or hold.
Product Description:
Aimé, the founder
In 1967, Aimé Sabon came back from his military service. He took over his father’s vines, who used to take his grapes to the wine cooperative.
In 1973, Aimé built his own cellar. Domaine de la Janasse was born and named after the family farm that was in Courthézon, in the locality of “La Janasse”. Aimé was ambitious. He knew he had fabulous soil and he wanted to expand the estate by acquiring new plots. From 15 hectares at the very beginning, La Janasse has now reached more than 90 hectares.
From father to children
In 1991, after a technical diploma in viticulture and oenology in Beaune, and another one in marketing in Mâcon, Christophe Sabon –Aimé’s eldest son– came back to La Janasse where he was given the keys to the cellar. From then different cuvees were developed, new markets conquered. In 2001, Isabelle –Aimé’s daughter– graduated as an oenologist from the University of Toulouse, and joined the team. With Hélène, Aimé’s wife, the family was reunited again in La Janasse.
LOCATION
This cuvée comes from several different terroirs (sand, rolled pebbles, red clay)
located on the northern part of the appellation and on the plateau of La Crau.
VINE-GROWING
The vines are grown without pesticides or insecticides and the manure is
natural. The land is worked without weedkiller to maintain ventilation and
flexibility of the soil.
WINE-MAKING PROCESS
Manual harvest with sorting in the vineyard.
80% destemming then maceration for 21 to 28 days with daily manual pressing.
AGEING PROCESS
80% in foudres (wooden vats) and 20% in barrels (of which 1/3 are new), for
12 months.
TASTING
With an ample and structured substance, this cuvée is well-balanced, whose notes of black fruits
(blackberry, blackcurrant), combined with aromas of violets, cover a long and silky mouth, all in nerve.
FOOD PAIRING
Dishes based on grilled and simmered meat, leg of lamb with herbs or stewed beef
