Paul Jaboulet-Aîné : Domaine de Thalabert 2023

Characteristics and tasting notes of the 2023 Crozes-Hermitage by Paul Jaboulet-Aîné

Tasting

Appearance
The wine reveals a beautiful red hue with deep, brilliant purple reflections.

Nose
The nose unveils an aromatic concentration carried by notes of small red and black fruits. Upon aeration, spicy hints of white pepper and liquorice, along with subtle mineral nuances, unfold.

Palate
The palate stands out for its delicacy and balance. Medium-bodied, it offers a silky texture supported by fine, well-integrated tannins. The red fruit aromas extend harmoniously through to a lingering finish, marked by a lovely minerality and hints of citrus zest.

Food and wine pairings

This wine pairs perfectly with grilled meats, game or slow-cooked dishes such as a traditional pot-au-feu. It also makes a wonderful match for pork shoulder with lentils, rack of lamb, roast duck, or Mediterranean recipes featuring herbs and roasted vegetables.

Serving and cellaring

This 2023 vintage can be enjoyed lightly chilled on warm days or at a traditional cellar temperature. It boasts an ageing potential allowing it to be enjoyed until around 2033.

The elegance and concentration of a red wine from the Rhône Valley

The estate

Founded in 1834 by Antoine Jaboulet in Tain l'Hermitage, the Paul Jaboulet-Aîné estate is a historic institution. Spanning approximately 100 hectares, the vineyard was acquired in 2006 by the Frey family. A pioneer in its environmental approach, the estate stands out for its organic farming certification and biodynamic practices across all of its land, thus combining a prestigious heritage with sustainable viticulture.

The vineyard

This wine comes from the Crozes-Hermitage appellation, the largest in the region. The vines thrive on rocky plains and terraces composed of clay soils, loess, sand and alluvial gravel. The presence of large glacial pebbles is a key feature of this terroir: they store the sun's heat during the day and release it at night, promoting even ripening of the grapes. The estate also incorporates biodiversity refuges to preserve the natural balance of the plots.

The vintage

The year begins with a dry winter, leading to a late budburst followed by rapid spring growth. Flowering takes place under optimal conditions in June. Summer proves particularly unstable, marked by intense heat and severe drought in July and August. Fortuitously, rainfall in mid-August comes to relieve the vines, restarting the ripening process and yielding berries that, though smaller, boast great concentration.

Winemaking and ageing

The grapes are hand-harvested in small crates and then cooled before vatting. Fermentation takes place with indigenous yeasts. A three-week maceration, punctuated by daily pump-overs, precedes a gentle manual pressing. This Rhône Valley wine is aged for twelve to eighteen months, split between French oak vats, barrels, demi-muids and stainless steel tanks, in order to preserve freshness while developing texture.

Grape variety

Syrah (100%).