2024 Domaine de la Janasse Cotes du Rhone

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The young Christophe Sabon holds the reins here with great enthusiasm. He took over the estate from his father in the early 1990s and, as is so often the case, development here has been extremely positive since then. Christophe cultivates a total of more than 15 hectares of vineyard, all on very difficult soil consisting of gravel, sand, and large stones. The vines are over 40 years old; in some plots, there are vines over 80 years old.

The variety of grapes is extensive, including Grenache, Mourvèdre, Syrah, Marsanne, Roussanne, Carignan, Bourboulenc, and Counoise. Low yields, often less than 30 hl/ha, are achieved through ruthless pruning and a rigorous green harvest. Furthermore, Christophe works almost exclusively organically. The grapes are picked entirely by hand; before fermentation, they are lightly crushed, followed by a long maceration of approximately 18 days. After temperature-controlled fermentation, the wines age in large oak vats. All wines are made in the classic style and excel through the combination of power and finesse.

Janasse's Côtes du Rhône, a blend of 40% Grenache complemented by Mourvèdre, Carignan, Syrah, and Cinsault, is once again a beautiful vintage. The wine is medium-bodied, juicy, and peppery with spices, yet also fresh. A very characterful wine and exactly as a good Côtes du Rhône should be, but we can certainly leave that to Domaine Janasse.

Packing information Box
Type of Wine Red
Country France
Region Rhone
Winery Domaine Janasse
Grape Carignan, Cinsault, Grenache, Mourvedre, Syrah-Shiraz
Biological certified No
Natural wine No
Vegan No
Vintage 2024
Drinking as of 2026
Drinking till 2030
Alcohol % 13.5
Alcohol free/low No
Content 0.75 ltr
Oak aging No
Sparkling No
Dessert wine No
Closure Cork
James Suckling rating 91
Tasting Profiles Complex, Donker fruit, Fris, Kruidig, Rood fruit, Soepel
Drink moments Barbecue, Met vrienden, Voor alledag
Sommy Pairing Beschrijving Deze medium-bodied Côtes du Rhône van Domaine Janasse toont sappige rood en zwart fruit zoals kers en braam, een herkenbare kruidigheid en peperigheid met frisse zuurgraad en milde tannines die voor finesse en drinkbaarheid zorgen. Daardoor versterkt hij zowel de hartige zoutigheid van charcuterie als het volle, kruidige karakter van lamsgerechten en gegrild vlees; denk aan langzaam gegaard lamsbout met rozemarijn, gegrilde steaks of gemarineerde BBQ-ribs, en ook tomaatgerichte pasta of houtovenpizza met salami of gegrilde groenten werken uitstekend omdat de zuurgraad en kruiden het vet en de tomatensaus afwisselend reinigen en aanvullen.

James Suckling

91

No written review available.

Domaine de la Janasse dates from 1967 when it was founded by Aimé Sabon with 15 ha of vineyard. The total area now exists of 55 ha and is currently run by son Christophe and his sister Isabelle. He is a very successful winemaker! Christophe cultivates more than 15 hectares of vineyards in total. The variety of different grapes is very large, including Grenache, Mourvèdre, Syrah, Marsanne, Roussanne, Carignan, Bourboulenc, Counoise. All wines are made classically and excel through the combination of power and finesse. The vineyards are located on a difficult surface of pebble, sand and large boulders. The vines are 40 to 90 years old. The yield is usually less than 30 hl / ha due to strict pruning and a rigorous vendange verte. Christophe also works almost exclusively organically. Janasse's big break came in 2007, when their Châteauneuf du Pape "Veilles Vignes" scored 100 points Parker !! All their wines score excellent year after year. The quality of this domain is so great that even their "ordinary" Côtes-du-Rhône "is already highly regarded worldwide!

Deze medium-bodied Côtes du Rhône van Domaine Janasse toont sappige rood en zwart fruit zoals kers en braam, een herkenbare kruidigheid en peperigheid met frisse zuurgraad en milde tannines die voor finesse en drinkbaarheid zorgen. Daardoor versterkt hij zowel de hartige zoutigheid van charcuterie als het volle, kruidige karakter van lamsgerechten en gegrild vlees; denk aan langzaam gegaard lamsbout met rozemarijn, gegrilde steaks of gemarineerde BBQ-ribs, en ook tomaatgerichte pasta of houtovenpizza met salami of gegrilde groenten werken uitstekend omdat de zuurgraad en kruiden het vet en de tomatensaus afwisselend reinigen en aanvullen.

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