Learn everything about Domaine Jamet Cote Rotie with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. 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 Jamet History, Overview
Domaine Jamet Cote Rotie was founded in 1950 by Joseph Jamet with .35 hectares of vines in the Northern Rhone Valley. At first, the property sold their crop to negociants. They began to bottle and sell their own wine by 1976.
Today, Jamet is managed by two brothers, Jean-Paul Jamet and Jean Luc who took over producing Jamet Cote Rotie from their father in 1991. At the time, Jamet consisted of only 4 hectares of vines, which explains why that vintage is difficult to find today.
The brothers have more than doubled the size of their holdings since then. The domaine of Jamet is located in Le Vallin, not far from the hilltop just behind Ampuis. In 2001, Jamet completed a renovation and modernization of the cellars. In 2015, Domaine Jamet added a new wine to their lineup when they produced their first vintage of Condrieu.
Domaine Jamet produces three different Cote Rotie wines from 8.5 hectares of vines that are distributed over 25 parcels in the Cote Rotie appellation. Those vines are placed in as many as 17 different lieux-dits.
The family owns more land on the Cote Brune, with about 25% of their vines planted in Cote Blonde. On the Cote Brune, their largest plantings are in the Chavaroche and le Truchet lieu-dits.
On the Cote Blonde,their largest plantings are in the Lancement vineyard. Their vines range from on average, 25 to 50 years of age. They have old vines, some of which were planted in the early 1940’s.
The essence and character of Domaine Jamet Cote Rotie is a direct result of the blending of the wine that comes from the distribution of the parcels and their unique array of terroirs and steep, rocky, soils.
Perhaps their best vines are planted on the Cote Brune in the Les Moutonnes, Rochains, Fongeant, Chavaroche and La Landonne vineyards in steep, hillside vineyards with soils of granite, rocks, schist, iron, clay, limestone and sand soils.
Their vineyards are planted to almost 100% Syrah. Their oldest vines are more than 60 years of age. On the Cote Blonde, they have parcels planted in Lancement and Leyat.
The best vintages of Domaine Domaine Jamet Cote Rotie are: 2017, 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2003, 2001, 1999, 1998, 1997, 1995, 1991, 1990, 1989 and 1988. Older vintages of Jamet are now almost impossible to find.
Domaine Jamet Cote Rotie Vineyards, Grapes, Wines, Winemaking
Domaine Jamet produces 3 Cote Rotie wines.
Domaine Jamet Cote Rotie, the standard cuvee; this wine comes from a myriad of parcels which varies from vintage to vintage. Jamet is a traditional Cote Rotie that retains a large portion of stems, as much of the fruit is whole cluster fermented during the vinification process.
The percentage of stems used varies, depending on the vintage. On average, 30% of the stems are removed. Vinification takes place in stainless steel vats. The destemmed grapes get cap punching, while the whole bunch fruit is pumped over.
Jamet Cote Rotie is aged in 20% new, demi-muids with the remaining wine aged in oak barrels and large oak casks ranging from 3 to 10 years of age for close to 22 months before bottling.
Domaine Jamet Cote Brune, a single vineyard wine that is produced from .5 hectares of old vine Syrah on the Cote Brune. 70% of those old vines were planted back in the 1940’s.
The remaining vines were planted in 1993. A portion of the grapes are destemmed. The wine is aged in varying degrees of new, French oak that varies from 20% to 35% new, French oak for up to 22 months before being bottled.
Domaine Jamet Fructus Voluptas, the entry level Cote Rotie for the Jamet family was first produced in the 2008 vintage. The vines, which were planted mostly in 2000, or a few years earlier, are placed in schist soils.
The grapes are 100% destemmed and the wine ages for up to 16 months in used, oak barrels. The production is quite small, as it is close to 300 cases, more or less per year.
In addition to their Cote Rotie, Domaine Jamet also produces a Condrieu, which made its debut in 2015 and a Cotes du Rhone.
Domaine Jamet Cote Rotie in character is a traditional, beefy, animalistic, masculine, structured, peppery and powerful style of Cote Rotie that ages well and develops complexity with time. The Cote Brune is a less interesting wine, without the same level of complexity or charm.
In 1996, 1997 and 2000, Domaine Jamet produced a wine specifically for the local, French Market, Jamet Cuvee Elegance. That wine is no longer in production.
In 2013, Domaine Jamet announced a change in the direction of the domaine. The Jamet family announced the brothers are going their own separate ways in Cote Rotie. Jean-Luc Jamet created his own new, domaine using grapes from the Jamet family owned vines planted on the Lancement lieu-dit.
Jean Luc Jamet has released several different Rhone Valley wines starting with the 2013 vintage. From Cote Rotie, Terrasses, which is made from fruit planted in various lieux-dits: Chavaroche, Cote Boudin, Fongeant, Lancement, La Landonne, Moutonne, Mornachon, Tartaras and Rochains. In addition, Jean Luc Jamet also produces red and white wine from the Cotes du Rhone appellation and a VDP made from 100% Syrah, Valine.
Jean-Paul Jamet remained with the property and will continue making the wine and managing Domaine Jamet. The 2012 and 2013 Cote Brune wines are labeled Domaine de Jean-Paul & Corinne Jamet Cote Rotie Cote Brune.
Jamet also produces a 100% Syrah, Vin de Pays des Collines Rhodaniennes and Cotes du Rhone wine.
When to Drink Domaine Jamet, Anticipated Maturity, Decanting Time
Domaine Jamet, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Domaine Jamet is usually better with 10-12 years of cellaring and should be at its best between 10-25 years of age.
Serving Domaine Jamet with Wine, Food, Pairing Tips
Domaine Jamet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Jamet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, tomatoes, eggplant and sausage. Domaine Jamet is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Domaine Jamet Wine Tasting Notes
9 Vintages 48346 Views Sort by Vintage-Rating
|2009||Domaine Jamet Côte Brune (Côte-Rôtie)|
Really young, but someone has to taste wines in the name of science now and then. Fresh, lively, meaty, beefy style, with some oak sill showing, but that does not take away from the crisp, stony, peppery, earthy fruit. Still, this needs more time.
1514 Views Tasted Feb 10, 2017
|2009||Domaine Jamet (Côte-Rôtie)|
Medium bodied, spicy, fresh, lively red fruits, spice box, earth, olive tapenade and leafy forest notes, medium bodied, with a bright, crisp red fruit finish. Far too young, this needs at least 3-5 years to come together.
3539 Views Tasted Dec 15, 2014
|2005||Domaine Jamet (Côte-Rôtie)|
Medium bodied, fresh, bright, tannic, with ample levels of kirsch, black raspberry, earth, strawberry and pepper, the wine needs a few more years to come together.
3127 Views Tasted Aug 12, 2012
|2003||Domaine Jamet (Côte-Rôtie)|
Meaty, beefy and animalistic, peppery, with earth, kirsch and charcoal tones, this stony, meaty, sweet and tart red berried wine has depth and flavor and is drinking well today.
2525 Views Tasted May 18, 2014
|1999||Domaine Jamet (Côte-Rôtie)|
Attention grabbing scents of jammy blackberry, violet, garrigue, wet earth and bacon fat are present. On the palate, the wine is big, concentrated, tannic, animalistic and brawny. The wine finishes with dense, fresh cherry girotte. After 2 hours in the glass, the wine softened and morphed from sweet and sour, sauvage to more of a delicate, array of cherries. Still young, this will improve over the next few years.
2906 Views Tasted Dec 22, 2012
Cherry blossoms, honeydew, kirsch, spice, cloves, bacon fat, earth, beef blood and stone make up the complex perfume. Bright, fresh, sappy, red fruit with supple textures ends with a refreshing black cherry filled finish. This powerful, masculine wine has continued evolving and improving since it first arrived in bottle. At 12, this Cote Rotie is ready to enjoy tonight and over the next 10-15 years.
3855 Views Tasted Aug 14, 2011
Kirsch, pepper dried fruits, bacon fat, earth, licorice and cherries make up the perfume. Full bodied, powerful and structured, with freshness along with dusty tannins, the wine finishes with a smoky cherry sensation. This needs another 2-3 years before it reaches full maturity.
4623 Views Tasted Jan 3, 2011
Incredibly concentrated with intense levels of very ripe, sweet, dark fruit. Meaty, beefy, big and bouncy this has a lot going on. Multiple layers of black fruit flood your palate.
4597 Views Tasted Apr 14, 2008
Perfume consisting of rich, deep black and red fruits soaked in bacon fat soars from the glass. Very meaty and beefy. This wine drank well without much airtime.
3021 Views Tasted Nov 28, 2007
A perfume redolent of juicy ripe fruit dripping in bacon fat, a sexy, meaty mouthfeel and long finish combined to make a great wine.
3309 Views Tasted Dec 14, 2006
|1998||Domaine Jamet (Côte-Rôtie)|
Animalistic, forest, earth, herbs, exotic spice, dark kirsch liqueur and stone make up the complex perfume. On the palate, it's pure cherries coated with fresh, sharp, cracked black pepper. This is one spicy Cote Rotie that is ready to drink.
4022 Views Tasted Aug 7, 2011
Animalistic aromatics, spice and black fruit. Still tannic. Concentrated, rustic, brawny and masculine in style. This needs a few more years before coming around.
3284 Views Tasted Apr 2, 2008
|1995||Domaine Jamet (Côte-Rôtie)|
With scents of grilled meat and barbecue beef, garrigue, kirsch, iron and spice. The palate enjoys full bodied sensations of ripe, peppery cherries and black raspberries. This Rhone wine has moved into the prime time drinking stage. Like many 1995 Rhones, there is an austere character to the wine.
3354 Views Tasted Oct 7, 2011
|1991||Domaine Jamet (Côte-Rôtie)|
Black raspberries, grilled meat, smoke, bacon fat, earth, spice, pepper and herbs grab your attention, and keep you focused on what's in your glass. Powerful and stuffed with a wild, masculine, personality, the wine offers ample freshness and purity. The meaty finish is filled with ripe black cherries, pepper and Provencal herbs. This beautiful expression of Cote Rotie is drinking perfectly today.
2466 Views Tasted Aug 24, 2011
|1988||Domaine Jamet (Côte-Rôtie)|
Smoked meat, kirsch, herbs and coco aromatics. Full bodied and chewy with a slight hint of acidity accompanied by an ending note of tart dark berries. With time, the wine the tartness morphed into an exotic melange of dense, chewy, ripe red and black fruit.
2204 Views Tasted Nov 21, 2004