Everything about Domaine Grand Veneur, 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 Grand Veneur History, Overview
The official history of Domaine Grand Veneur in the Southern Rhone Valley dates back to 1826, when the Jaume family first planted vines in Chateauneuf du Pape. Jumping ahead from the early days of Mathieu Jaume to the modern era for Domaine Grand Veneur, five generations later in 1979, Alain Jaume and Odile Jaume took over the traditionally managed Domaine Grand Veneur.
In 1986, under the direction of Alain Jaume, Grand Veneur became perhaps the first estate in Chateauneuf du Pape to experiment with aging some grape varieties in new, French oak barrels. In those days, they owned 4.5 hectares of vines. The Jaume family continued to make additional purchases in the appellation and managed to grow the domaine and its vineyards to its current size. In fact Alain Jaume is not the only grower in the family. His brother, Patrick Jaume owns Domaine des Chanssaud, which is located not too far from Grand Veneur.
Alain Jaume Domaine Grand Veneur Vineyards, Wines, Wineries
Alain Jaume Domaine Grand Veneur owns 16 hectares of vines in the Chateauneuf du Pape region. Aside from their vines in Chateauneuf du Pape, Domaine Grand Veneur has plantings in Lirac and in the Cotes du Rhone appellations. Le Clos de Sixte, comprising of nine hectares in Lirac, was bought in 2003. Sebastien and Christophe Jaume are now gradually taking over the management of Domaine Grand Veneur. 1.5 hectares in Chateauneuf du Pape are used for the production of white wine.
The best vintages of Alain Jaume Domaine du Grand Tinel are: 2016, 2015, 2012, 2010, 2009, 2007 and 2005.
Alain Jaume Domaine Grand Veneur produces 4 red Chateauneuf du Pape and 2 white Chateauneuf du Pape wines. All the fruit is completely destemmed before fermentation for each of their wines.
Grand Veneur Les Origines is produced from a blend of 50% Grenache, 30% Mourvedre and 20% Syrah. The vines are more than 65 years of age. Modern in style, the wine is aged in a combination of new and used, French oak barrels for 16 months. 1,400 cases are produced each year.
Grand Veneur Terron – Produced from a blend of 85% Grenache, 10% Syrah and 5% Mourvedre, the wine is aged in vat and 20% new, French oak barrels for 12 to 14 months.1,000 cases are produced each vintage.
Grand Veneur Vieilles Vignes is produced from 50% Grenache, 30-40% Mourvedre and 10-20% Syrah. The fruit is from the estate’s oldest vines that can be over 100 years of age. The wine is aged in oak barrels, some of which is 100% new oak. This modern styled Chateauneuf du Pape had its debut in 2006. The first vintage was mostly old vine Grenache. That changed in subsequent years as you can see from the blends. The production is only 350 cases per year.
Grand Veneur La Miocene – The wine made its debut with the difficult 2013 vintage. The wine is a blend of 60% Grenache, 30% Syrah and 10% Mourvedre that is aged in a combination of concrete vat and used oak barrels for 14 months before bottling.
Grand Veneur Blanc La Fontaine is made from 100% old vine Roussanne aged in Demi-muids. The vines are located not far from beaucastel in a single parcel. The wine can be quite hard to find as the production is quite small with about 200 cases of wine being produced in an average year.
Grand Veneur also produces a wide range white and red wines from Cotes du Rhone and Lirac from 45 hectares of vines they own. Alain Jaume releases a host of negociant wines from purchased grapes grown in the Cotes du Rhone appellation.
Serving and Decanting Grand Veneur with Wine, Food Pairing Tips
Grand Veneur 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. grand Veneur 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. Grand Veneur is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Grand Veneur is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Grand Veneur is one of my favorite Chateauneuf du Pape producers. Even though prices have risen for their wines over the past few years, the quality is so high, this still offers a lot of value and character for the money.
Domaine Grand Veneur Wine Tasting Notes
17 Vintages 40844 Views Sort Vintage - Rating
Dark in color there is a definitive a spicy characteristic to the fruit. Lush, fresh, sweet and polished the fruit is clean, pure, bright and spicy. This fills your palate and lasts for at least 40 seconds or more in the finish. There is a serious level of concentration and depth of flavor here that leaves you with a juicy, peppery end note. The wine was made from blending 50% Grenache, 40% Mourvedre and 10% Syrah.
Aug 21, 2017points - Tasted 997 Views
Sensuous, supple and sweet Black cherries run the show. The fruit is ripe the tannins are polished and finish sticks due to all the sweet, ripe, fresh, fruits that leave you with concentrated, rich, long, polished, thyme and kirsch filled finish. The wine was made with a blend of 50% old vine Grenache, 30% Mourvedre and 20% Syrah.
Aug 21, 2017points - Tasted 1140 Views
Only the third year this cuvee has been produced, the wine shows off its sweet, juicy, spicy, kirsch notes with ease. Concentrated, sweet, fresh and tannic, there is a long, peppery, kirsch note in the finish that keeps on coming. The wine was made using a blend of 70% old vine Grenache, 20% Syrah and 10% Mourvedre.
Aug 21, 2017points - Tasted 798 Views
Good depth of color for the vintage, the wine shows a spicy, black cherry essence, lush, polished textures and a sweet, spicy, fresh finish. Clearly, this is best wine in the 2014 line up from Grand Veneur. It's a real accomplishment in this difficult vintage.
Jun 24, 2016points - Tasted 1036 Views
Black cherries, green olives and herbs, with a polished, fresh, forward, round, modern style. The wine is completed by the luscious, thyme and kirsch filled finish.
Jun 24, 2016points - Tasted 1081 Views
The second vintage for this cuvee delivers a nice blast of dark, juicy plums, spice, garrigue and black raspberries. I like the freshness in the peppery finish, especially as it is coupled with the wines polished textures.
Jun 24, 2016points - Tasted 1039 Views
Deep ruby in color, the wine has a lot of plushness and polish for the vintage, with its rich, dark red cherry character.
Sep 7, 2015points - Tasted 1572 Views
Spicy kirsch galore, with silky textures and a round, almost supple texture to the fruit in the finish.
Sep 7, 2015points - Tasted 1827 Views
The debut vintage, made from a blend of 60% Grenache, 30% Syrah and 10% Mourvedre. Sweet, soft and approachable, with a liberal dose of spicy kirsch.
Sep 8, 2015points - Tasted 1212 Views
Young, and filled with promise, due to its multiple layers of sweet, silky, ripe, juicy, red fruits, licorice and spice. Round in texture, if you can't keep your hands off your stash, I understand as it's tasting great already. But just a few years will add even more softness and complexity to the wine. The wine was made from blending 45% Grenache, 35% Syrah and 20% Mourvedre.
Aug 24, 2017points - Tasted 1103 Views
Another contender in the high quality, fair price sweepstakes. From an unusual blend of 50% Grenache, 30% Syrah and 20% Mourvedre , this modern styled wine pops with ripe, black cherries, black raspberries, smoke, vanilla and herbs. It's round, fat, lush, fresh and delicious.
Jun 1, 2013points - Tasted 5951 Views
Outstanding, attention seeking, ripe, bold, rich, full bodied and concentrated with loads of deeply colored, dark red, sweet fruits, earth, spice and peppery pleasure, with a just a hint of jam, thyme and herbs for good measure. The wine was produced from a blend of 50% Grenache, 40% Mourvedre and 10% Syrah.
Mar 1, 2015points - Tasted 2366 Views
Showing an incredible depth of color at close to its 10th birthday, the nose is all about its pepper, garrigue, black cherry, flowers, bluberries and wild strawberry liqueur essence. Deep, concentrated, youthful, fresh and invigorating, the fat, dense, dark, fruit filled finish can't quite coat your palate, but it is close. This is not a wine for those seeking finesse. It's a wine for contemplation. This is quite complex, and due to its intensity, it demands sipping. This is sublime today, but I think it can get even better, as there is such a wealth of raw material going on here, coupled with its still youthful character. Not decanted, and for me, that was the right choice. Pop, pour and let it flesh out in your glass. As the wine continues to expand in the glass, this just keeps getting and better. For a wine of this quality, at this price level, if this sounds like your style of Chateauneuf du Pape, you should grab a few bottles. FWIW, they make a whopping 350 cases of this wine.
Oct 14, 2016points - Tasted 2360 Views
This is contender for one of the most concentrated wines of the vintage. It's incredibly dense, yet it's not over blown. It's still young. It was a mistake to pop and pour, at least today, as the wine needs time to evolve from its primary state. Still, it's hard not to see the stunning levels of ripe fruits that coat your palate and really leave a lasting impression in the finish.
Jul 11, 2015points - Tasted 2203 Views
Black raspberry, jam, garrigue, wet earth, smoke and thyme aromas pop with no decanting. Fat rich and succulent, there is a mouth filling layer of intensity that's packed with sweet, ripe, spicy fruits topped with black cherry liqueur. Pop this now if you have a bottle.
Dec 7, 2014points - Tasted 3492 Views
From a blend of 50% Grenache, 30% Mourvedre, and 20% Syrah, this plush, fat, modern styled Chateauneuf du Pape sports a deep color. Licorice, jammy black raspberry, smoke, pepper and black cherry aromas are all over the place. Concentrated, supple and already approachable, like many wines from the vintage, it's drinking well.
Dec 18, 2011points - Tasted 5059 Views
Liqueur of blackberry, black cherry jam, pepper, smoke and spice box aromas lead to a rich, plush, open style of Chateauneuf du Pape that is at the perfect place to drink today.
Mar 3, 2012points - Tasted 2222 Views
This is not quite as vibrant as I remember it, as it approaches its 12th birthday. In the nose, charcoal, smoky black cherry, earth and herbs. On the palate, the wine has weight and concentration, but the levels of fruit seems to dropped off over the past few years. There is a lot of voluptuous kirsch and pepper to be found here, but I'd drink it over the next year or two, as it's clearly fading from when it was released. I have one bottle from the case remaining and its getting popped in the next few months.
Sep 26, 2012points - Tasted 2648 Views
On the nose, jammy blackberries, raspberries, herbs, pepper, coffee and anise. On the palate, full bodied, mouth drying tannins that fade after 30 minutes in the glass and a touch of heat from an alcoholic content that must be at least 15%. The label reads 14.5-16.5. A long finish with notes of ripe cherries, raspberries and a hint of strawberry. This is a big styled wine full of character but it demands at least a few years of cellaring before it delivers its full potential.
Aug 1, 2003points - Tasted 2738 Views