WOW! Exotic, erotic cherry charm here. Lush, regal, full bodied and concentrated, the fruit has a sensual purity. The texture is like, wild silk and the finish just keeps on going. Concentrated and intense, this just keeps getting better and better. Liquid gold indeed.
Apr 30, 2017
Mind boggling in the true sense of the term. Upon opening, the aromatics flew across the room! This wine has so much intensity of raw materials, it is hard to believe. The perfume, with its incense, smoke, dark cherries, plums, crushed stone, olive and black raspberries should be bottled. The wine is powerful, youthful, fresh, pure and fruit filled. The finish, which crosses the line at over 60 seconds is long, fresh, sweet, ripe and most importantly, memorable. Lacking the power and concentration of the legendary 1961, this is as close as most of us are ever going to get, and it sells for about 90% less money too! I cannot decide if tasting a wine in January, that I know will make my top 10 wines of the year is either sad, or a harbinger of things to come. Either way, this is a monumental wine!
Jan 9, 2017
Holy f'Ing cow! Now, there's a descriptor you do not see much on these pages. Absolutely mind blowing wine!!! The outrageous perfume grabs you and locks your sense in with its intense, smoke, boysenberry liqueur, kirsch, truffle, earth, iron, black cherry, licorice and wet forest floor aromas. If that wasn't enough, the wine is incredibly thick, concentrated, rich and almost dense with its volume of raw material. The mouth filling finish builds and expands, while it moves from black to red fruits before it makes its way back to black fruits again. This insane tasting experience is clearly one of the best bottles of wine I have ever tasted!
Jun 9, 2015
Hermitage, no make that almost any wine does not get better than this! The moment your nose meets the perfume, you know you're in for something truly special. The fireworks continue when the decadent, rich, intense blast of fruit, spice, tannin, earth and character hit your palate. Still young, fresh and vibrant, this is not even at peak yet.
Oct 28, 2014
Light ruby in color, with sweet and sour cherries, fresh herbs, thyme, licorice, earth and spice, the wine was sweet, soft and polished. The long finish ended with a variety of dark red berries that alternated from sweet to tart. It's been years since I've seen a bottle of this, let alone tasted one. I do not think this was a perfect example of the wine at its peak. This was very good, but it did not sing like the best bottles.
Paul Jaboulet Aine produces 2 red Chateauneuf du Pape wines and 2 white Chateauneuf du Pape wines.
Paul Jaboulet Aine Les Cedres is produced from a blend of 70% Grenache, 15% Cinsault, 10% Syrah and 5% Mourvedre. On average the vines are more than 50 years of age. The grapes are partially destemmed. The wines are aged for 12 months in new and used, French oak barrels. When sold in the French market, the wine is labeled as La Grappa. All bottles marked for export are sold as Les Cedres. The average annual production is close to 11,500 cases.
Paul Jaboulet Aine Domaine de Terre Ferme is produced from blending 80% Grenache and 20% Mourvedre. The grapes are completely destemmed. The wine is aged 12 months in foudres before bottling.
Paul Jaboulet Aine Les Cedres Blanc is produced from a blend of 80% Grenache Blanc and 20% Picaridin from vines that are on average close to 50 years of age. The wine is aged in a combination of stainless steel tanks and new, French oak barrels for 9 months before bottling. On average, the production is close to 500 cases of wine per year.
Paul Jaboulet Aine Domaine de Terre Ferme Chateauneuf du Pape Blanc is produced from a blend of 80% Grenache Blanc and 20% Clairette. The wine is aged in a combination of stainless steel tanks and new, French oak barrels for 9 months before bottling.
Serving and Decanting Paul Jaboulet Aine Chateauneuf du Pape with Wine, Food Pairing Tips
Paul Jaboulet Aine Chateauneuf du Pape 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. Jaboulet Chateauneuf is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Paul Jaboulet Chateauneuf is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Paul Jaboulet Aine Chateauneuf du Pape is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Paul Jaboulet Aine produces other wines in the Southern Rhone Valley including; red and white wine from the Cotes du Rhone appellation as well as wines from Gigondas, Vacqueyras, Tavel, Beaumes de Venise, Muscat de Beaumes and the Ventoux.