Everything about Domaine Albin Jacumin Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Domaine Albin Jacumin History, Overview
Domaine Albin Jacumin is another recent success story in the Chateauneuf du Pape appellation. Although, the Jacumin family has been involved in making wine in the Southern Rhone Valley for almost 120 years.
Domaine Albin Jacumin was founded in 1991. The creation of the domaine and its vineyard came about with the vines owned by the Jacumin family were merged together. The first vintage for the estate was the 1995. The original name for the domaine was La Begude des Papes. But because the Jacumin family also owned vines in the Cotes du Rhone and marketed them under the same name, this caused confusion in the marketplace, due to the term “des Papes” in the name.
Thus, Domaine Albin Jacumin was born and their wine changed its name to Domaine Albin Jacumin Begude des Papes. In 2012, Domaine Albin Jacumin finished a complete renovation of their wine making facilities and cellars. Today, they have one of the more modern cellars in the region in both looks and functionality.
Domaine Albin Jacumin Vineyards, Wines, Winemaking
Domaine Albin Jacumin owns 19 hectares of vines in Chateauneuf du Pape. .25 hectares are reserved for the production of white Chateauneuf du Pape wine. The remainder of their vineyards are used for growing red wine grapes. The family also owns 6 hectares of vines in the Cotes du Rhone appellation where they produce their Domaine Albin Jacumin les Bedines. A percentage of their harvest is still sold to negociants in the Rhone Valley.
Their vines are seem widely dispersed, but most of their vines are located in the north of the Chateauneuf du Pape appellation in several different vineyards, Bois Dauphin, Brusquieres, Cansaud, Colombis, Galliguieres, Marines, Moulin a Vent, Pied de Baud, Serres, Terres Blanches and Tresquois. They have as you might expect, a mix of terroirs that are mostly rocks, stones, sand, clay and limestone soils.
Domaine Albin Jacumin produces 2 red Chateauneuf du Pape wines and 1 white Chateauneuf du Pape wine.
Domaine Albin Jacumin La Begude des Papes is produced from a blend of that ranges from 70% Grenache, 15% Mourvedre and 12% Syrah and 3% Cinsault. The Grenache vines are more than 50 years of age. The grapes are destemmed. Vinification takes place in cement vats. The wine is aged in a combination of vats along with used, French oak barrels and demi-muids before bottling. The production is on average 2,500 cases per year.
Domaine Albin Jacumin Aime is only produced in the best vintages. So far, the has only been made twice, in 2010 and 2012. The wine is made from a blend of mostly old vine Grenache and various portions of all the remaining 12 allowable gape varietals. The Grenache vines are at least 80 years of age. The vineyards are located close to the village of Chateauneuf du Pape in a terroir of mostly clay and limestone soils. The grapes are fully destemmed. Vinification takes place in cement vats. The wine is aged in 100% new French oak barrels. Not much wine is produced. In fact the entire production was only 25 cases in 2010 and it doubled to a whopping 48 case in 2012! Part of the reason for the low production is the incredibly small yields from this parcel of vines. the yields are on average only 9 hectoliters per hectare.
Domaine Albin Jacumin Chateauneuf du Pape Blanc is made from a blend of 60% Clairette, 35% Grenache Blanc and 5% Bourboulenc. The wine is vinified and aged in stainless steel tanks. Not much of this wine is made. On average, close to 100 cases are produced in any vintage.
Serving and Decanting Albin Jacumin with Wine, Food, Pairing Tips
Domaine Albin Jacumin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Albin Jacumin Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Albin Jacumin is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Albin Jacumin is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Albin Jacumin Wine Tasting Notes
4 Vintages 7399 Views Sort Vintage Rating
2013 Domaine Albin Jacumin Châteauneuf-du-Pape La Begude Des Papes ( Châteauneuf-du-Pape)
Medium bodied, spicy, easy drinking, red berry filled wine produced from a blend of 70% Grenache, 15% Syrah, 12% Mourvedre and 3% Cinsault.
Sep 7, 2015points - Tasted 2114 Views
2012 Domaine Albin Jacumin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
A juicy blast of sweet, ripe, fresh, peppery red fruit delivers from start to finish. From a blend 75% Grenache, 15% Syrah, 5% Mourvedre and 5% Cinsault, the wine reached 14.5% alcohol.
Sep 10, 2014points - Tasted 1067 Views
2011 Domaine Albin Jacumin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Oak, black pepper, garrigue and black raspberries, this medium bodied, forward kirsch expression is already fun to taste.
Aug 19, 2014points - Tasted 1213 Views
2010 Domaine Albin Jacumin Châteauneuf-du-Pape La Begude Des Papes ( Châteauneuf-du-Pape)
Medium bodied and filled with light, fresh, peppery red berries, this is a wine to drink on the young side.
May 29, 2013points - Tasted 3005 Views