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Une expression magnifique du grenache, avec une structure tannique souple et une grande intensité aromatique. A marier sur des côtes de porc aux olives, dans les vingt prochaines années. More info
The vines of this cuvée were planted in 1912. They are grown without pesticides or insecticides and the manure is of natural origin. Interspersed with daily manual punch-down, maceration of the juice with the solid parts of the grapes lasts for 26 days. Ageing occurs for two-thirds in foudres and for one third in demi-muid barrels (600 litres). This cuvée has great aromatic intensity, with aromas of black fruit and violet.
Châteauneuf-du-Pape Cuvée Chaupin La Janasse (Domaine de) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Viandes rouges grillées, Gigot à la provençale, Côtes de porc aux olives.
Peak: Drink until 2043
The vines of this cuvée were planted in 1912. They are grown without pesticides or insecticides and the manure is of natural origin. Interspersed with daily manual punch-down, maceration of the juice with the solid parts of the grapes lasts for 26 days. Ageing occurs for two-thirds in foudres and for one third in demi-muid barrels (600 litres). This cuvée has great aromatic intensity, with aromas of black fruit and violet.
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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