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Viinin Kuvailu
The Story
Domaine Thalabert Paul Jaboulet Aine is one of the finest wines in the Crozes Hermitage AOC. The Domaine dates back to 1834 and, cementing the ancient links between Bordeaux and the Rhone, is actually owned by the Frey family of 3rd Growth Grand Cru Classe Chateau La Lagune in the Haut Medoc. Paul Jaboulet Aine’s holdings in the Rhone are seriously impressive and they produce some of the greatest wines in the world.
The Domaine sits in the shadows of the steep granite hill of Hermitage on a rolling, pebbly plain formed by an ancient glacier. These small pebbles store heat during the day and release it at night, providing the optimum conditions for ripening grapes to mature. The wines of Crozes Hermitage tend to be lighter in style than the powerful and concentrated wines of Hermitage itself and are known for their perfumed aromas.
Wine Information
History:
The Crozes Hermitage vineyard is the largest of all the northern Rhône Valley Appellations. It extends over 11 communes situated in the Drôme, on the left bank of the Rhône. The Domaine de Thalabert has belonged to the Maison Paul Jaboulet Aîné since 1834. It is situated on the plain, and is the oldest in the Appellation.
Soil:
This estate of around 40 ha is located on a pebbly plain that is glacial in origin. These small, round pebbles store heat during the day and release it at night, providing optimum maturity.
Grape Variety:
Syrah.
Age of the vines:
40 to 60 years.
Vinification:
The grapes from the Thalabert estate are carefully sorted then meticulously vinified using traditional methods.
Ageing:
Traditionally aged in wood for 12 months in our ancient “VINEUM” cellar.
Yield:
25 to 30 hl/ha.
Tasting:
Colour:
Deep ruby, limpid and bright.
Bouquet:
Intense, complex and aromatic with a blend of red berries and animal notes.
Palate:
Powerful and fine; noble tannins; full, well-balanced finish.
Matching Food and Wine:
Pressed guinea fowl with young vegetables
Noisette of lamb with rosemary
Saddle of devilled lamb with young vegetables
Serving Temperature:
16 to 18°.
Best enjoyed within:
From 8 to 20 years.