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A truly pleasurable wine, Terre de Bussière combines the fruitiness of Merlot with the structure of Southern grape varieties. Drink within five years of bottling as even when young, it begins to develop dark fruit and leathery notes. More info
This Vin de Pays is made from Merlot, Syrah, Grenache and Cabernet Sauvignon. In the locality of "Bussière", consisting of gravelly alluvium, the vines are grown without herbicides or pesticides. The maceration is relatively short (12 to 15 days) to extract a rather fruity wine profile. The Merlot is aged in barriques (30% new) for 12 months. From its early days, it has notes of black fruit and leather.
IGP Principauté d'Orange Terre de Bussière Domaine de la Janasse - Aimé Sabon serve at a temperature of 15°C. It will pair perfectly with the following dishes: Brochettes de boeuf, Brochettes d'agneau, Sauté d'agneau.
Peak: Drink until 2024
This Vin de Pays is made from Merlot, Syrah, Grenache and Cabernet Sauvignon. In the locality of "Bussière", consisting of gravelly alluvium, the vines are grown without herbicides or pesticides. The maceration is relatively short (12 to 15 days) to extract a rather fruity wine profile. The Merlot is aged in barriques (30% new) for 12 months. From its early days, it has notes of black fruit and leather.
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 55 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 kept to an absolute minimum. 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 18 months. There is no filtering stage and the wines are bottled after gentle fining. Today, the wines enjoy a solid reputation, with the mosaic of terroirs they come from adding a rare complexity.
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