Chateauneuf du Pape Cuvee Vieilles Vignes 2019 Domaine de la Janasse

Tasting Notes

As you pour the wine, the nose opens up in waves - kirsch, blackberries, crushed garrigue herbs, black pepper, and savory, almost meaty notes that Mourvedre brings to the old vine Grenache. The flavor is rich but not heavy. The tannins are ripe and broad, and the alcohol is supported by a concentration of fruit. The finish is long, salty and persistent. Powerful. But it has a sense of underlying freshness. It should not be rushed.

Grape Varieties

Cuvée Vieilles Vignes 2019 is created predominantly from Grenache:

• 85% Grenache with an average vine age of around 1 century.
• 10% Mourvèdre grown on the warmer parts of the vineyard.
• 5% Syrah grown on cool sandy-calcareous soils.

Why this particular blend. Old Grenache adds body, kirsch and warmth. Mourvedre adds grip, structure and complexity similar to gibier. Syrah lends spice to the pepper and dark fruit flavors.

Cellaring Potential

Drink between 2026 and 2045; the 2019 has tannin grip, acidity and concentration; easy to drink at 20 years old. Open now to enjoy full fruit flavors, but tertiary notes (leather, truffle, dried herbs) require another 5-7 years of aging. Store at 12-14°C.

The Producer

Domaine de la Janasse is a family estate in Courthézon, in the northern part of Châteauneuf-du-Pape. In 1973, Aimé Sabon took over the family vineyard, having previously sold grapes to a cooperative, and built the winery. The cellar is now managed by his son Christophe, and since 1991 his sister Isabelle has joined him. The farm is now certified organic. Janasse is one of the most striking examples of old Grenache grapes in the southern Rhône, so we have kept it with us for many years.

Terroir & Climate

Châteauneuf-du-Pape is characterized by round quartzite pebbles called galets roulés, which store heat during the day and release it at night. Most of the Vieilles Vignes plots at Janasse are in the Courthézon area in the northern part of the appellation, where a mosaic of galets stones lies on red soil, with additional sandy zones. Why it's important. The clay soils retain moisture even in dry summers, so the vines don't shut down. The pebbles promote ripening. And the mistral, which blows 130 days a year, keeps the berries clean and the skins thick.

Winemaking

The Janasse cellar takes a personalized approach. Each plot is vinified separately and then picked together. Grenache is fermented in concrete tanks and aged in large foudres. Syrah and Mourvedre are placed in barriques (small French oak barrels), some of which are new. Total aging time is about 18 months. Partially de-stemmed, gently pressed. The aim is concentration without harsh extraction.

Food Pairing

This wine requires serious food. It needs fat and protein for the tannins to settle. Taste:

• Daube Provençale cooked over low heat with olives and orange zest.
• Roasted lamb thighs rubbed with Provence herbs and garlic.
• Braised wild boar or venison with juniper
• Aged Comté or hard sheep cheese

Serve at 16-18°C. Decant for at least 1 hour and 2 hours when young.