As this continues edging closer to its 30th birthday, the wine clearly prove that things do get better with age, especially this wine! I am thinking the wine deserves an upgrade as the massive amount of ripe, mineral driven fruit is there, the texture continues to refine, the once hard tannins keep melting away even though the masculine edge is still there, the complex nose is also showing its stuff. When you add all that up, at this point, what are you waiting for? Open a bottle of this stunner and enjoy the ride! An hour or so of air is also helpful to the experience.
Jan 9, 2017
It took long enough, but this once firm, austere, tannic beast has really filled out, the tannins have softened and the complexities of a mature Hermitage is really starting to show its stuff. I am thinking this could get even better too!
May 5, 2016
This is the second time this year I've been impressed by this wine. The tannins are really starting to resolve, the wine is dropping its former rustic character and is offering a lot more pleasure. Decanting really helps.
Oct 28, 2014
It took long enough. At 25 years of age, this is finally becoming civilized. The beautiful ripe fruits made a bigger impression than the massive wall of beefy tannins. With 30 minutes of air, (60 would have been better) the wine softened, the aromatics opened and it was truly a treat. Still young, it's worth opening now. But another 5 years will add more to the wine.
May 27, 2014
Young, tannic, rustic, masculine and very old school in style, the wine demands another 5 years before it softens and comes together. I have faith, but as the wine and I both age, I am becoming a little bit concerned that this might not lose its brawny character.
Jun 7, 2013
Garnet in color, with a smoky, mineral, spicy cherry, iron and strawberry jam perfume. Full bodied and still tannic, with a stern, structured spine, I’d give this another 3-5 years in the cellar.
May 17, 2012
This amazingly young wine, that is young for 22 years of age is tannic, slightly rustic and powerful. Black cherry, kirsch, spice, crushed stone, strawberry jam, meat and pepper scents waft form the glass. Big, concentrated and attention grabbing, this is finally starting to come around. Give it a few more years and enjoy it over the next 20 or more years.
Nov 27, 2011
Black pepper, jammy, dark fruit, earth, spearmint, licorice and coffee could be easily found. Still tannic. Very well balanced and concentrated.
Jul 12, 2008
Layers of rich, ripe, black fruit, minerals, truffle and tobacco with a hint of tar. Big, bold, structured and tannic. The long finish ends with notes of juicy, black fruit and spice.
Nov 14, 2007
Tight, displaying more red fruit than black, along with earth, stone and peppery spice aromas. With a brawny palate feel, the wine is brighter and more acidic than the 1990 tasted at the same dinner. This wine demands another decade before prime time drinking.
Feb 5, 2006
This is a huge, deep, dense, very full bodied wine with boatloads of ripe, concentrated black fruit and a slight rustic quality. Very tannic. Demands time.
Jul 25, 2005
Dark colored, tannic and full of black fruits and character. Even though I’ve had better bottles, this is still a very good wine.
Jun 6, 2004
Very deep, dark, ruby almost opaque with a faint, lightening at the edge. The fragrant aroma offers notes of black cherries, herbs, olives, earth, licorice, coffee, and hint of sap with a touch of caramelized brown sugar on the nose as well. This wine vastly improved with air.
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.