In 1967, Aimé Sabon took over the vineyards his family had acquired in the 19th century. In 1973, he stopped supplying grapes to trade and the local co-operative, built his own winery, and created Domaine de La Janasse, named after the family farm in Courthézon in the lieu-dit of ""La Janasse"". All aspects of the business, from vineyard to sales, are still handled by the family. Aimé's eldest son, Christophe Sabon, joined his father in 1991 and is now in charge of the property's 90 hectares of vines which are grown on around 60 plots scattered across the Châteauneuf du Pape, Côtes du Rhône and Côtes du Rhône Village designations. The domain also produces wine under the Vin de Pays de la Principauté d'Orange and Vin de table appellations. The vines are tended meticulously and in harmony with the characteristics of each terroir and parcel. In line with the principles of sustainable farming, herbicides and chemical products are avoid and the estate gained organic certification in 2024. The grapes are harvested by hand and sorted twice. After vinification, the wines are matured,depending on the grape variety, in foudres or barriques and the percentage of new wood is kept low. Depending on the wine, élevage lasts for between 12 and 14 months. There is no filtering stage and the wines are bottled after gentle fining. The estate enjoys a solid reputation today, and the mosaic of terroirs allow it to create wines with a rare complexity. Yields are kept low (about 25hl per hectare), and the harmonious wines reveal a beautiful delicateness.

The complexity of this cuvée is explained by the diversity of terroirs from which it comes: a "southern" terroir of rolled pebbles that gives it power, a terroir close to Chaupin for freshness and acidity, a terroir of red clay at late maturity because it is located north of the appellation which gives it structure and finally a sandy and chalk-rich hillside offering finesse. The maceration lasts 28 days, with daily punch-down to extract the tannic structure and ageing takes place in foudres and demi-muid barrels. On the palate it is noble and dense, offering flavours of liquorice and garrigue.