Domaine de la Janasse Chateauneuf du Pape Vieilles Vignes 2015 (RP:98)

FRR00688A

Vintage

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.

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.

Country of origin;
France

Appellation:
Chateauneuf du Pape 

Grape Varieties:
85% Grenache, 7% Mourvedre, 8% Syrah (2012)
64% Grenache, 20% Mourvèdre, 10% Syrah, 6% divers. (2015)

Tasting Notes:
(2012)
Up in the top handful of wines in the vintage (which should come as no surprise to anyone who follows this estate), the 2012 Châteauneuf du Pape Vieilles Vignes is a full-bodied, beautifully concentrated, rich and layered Châteauneuf that doesn’t put a foot wrong. Made from 85% Grenache, 10% Mourvedre and the rest Syrah, it offers blockbuster notes of blackberry, liquid-violets, spice and serious minerality to go with awesome mid-palate depth and layers of sweet tannin. Like the Cuvee Chaupin, it will be better in another handful of years and thrill through 2027. (RP 96)

(2015)
The flagship wine of the estate, still the highest in international rankings. The color is dark with purple reflections. The nose, with discreet aromas of crushed black fruits and garrigue, is just waiting to melt into a noble and fresh material. Keep it at least ten years before serving on a jugged hare Royale.

 



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