Paul Jaboulet-Aîné : Domaine des Grands Amandiers 2022

Characteristics and tasting advice for the Domaine des Grands Amandiers 2022 cuvée by Paul Jaboulet-Aîné

Tasting

Colour
A pale gold hue, adorned with green reflections.

Nose
Expressive and complex, the nose combines notes of orange blossom and vine peach with fragrances of candied lemon zest accompanied by delicate aging notes.

Palate
Ample and juicy attack, marked by aromas of white-fleshed fruits. Subtle citrus notes bring a fresh and tasty structure in the mouth. The finish is elegant, supported by touches of aging. This Condrieu wine stands out for its finesse, balance and indulgence.

Cellaring

This wine can be cellared until around 2027.

Service

For optimal tasting, it is recommended to serve this wine between 12°C and 14°C. 

The complexity and refinement of a white wine from the Rhône Valley

The property

An emblematic name of the great wines of the Northern Rhône Valley, the House of Paul Jaboulet-Aîné was founded in 1834 in Tain L’Hermitage. The renowned oenologist and winemaker Caroline Frey has been running this illustrious house, owned by the Frey family since 2006. The House of Paul Jaboulet Aîné oversees a vineyard of 125 hectares of vines, spread over exceptional appellations such as Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas, Châteauneuf-du-Pape, Côte-Rôtie, Condrieu or even Muscat de Beaumes-de-Venise. 

The vineyard 

The wines of Condrieu were praised as early as the 14th century by the pontiffs of Avignon. Their history has undergone significant transformations over time in France. At the beginning of the 20th century, only a meagre area of ten hectares of vines was still preserved. However, thanks to the consecration of their Appellation d'Origine Contrôlée in 1940, the vineyard has experienced a renaissance, which has allowed it to become today one of the most remarkable white crus of the Rhône Valley and the hexagon. 

The wine

This cuvée "Domaine des Grands Amandiers 2022" is a Condrieu wine from a 3.5 ha vineyard planted on steep terraces resting on a soil composed of granite and sand.

Vinification and aging

Harvested manually, the grapes are sorted in the plot. Whole bunch pressing. After settling, the fermentation is carried out mainly in concrete eggs. Aging on fine lees in concrete eggs, barrels and demi-muids.

Blend

Viognier (100%).