Domaine de la Janasse

With a prime terroir in the heart of Châteauneuf-du-Pape, Domaine de la Janasse has established itself as a pristine estate within the region and the whole of France. Starting with humble beginnings in 1973, Aime Sabon returned from military service and took over his father's vineyards. He then transitioned the small operation from selling grapes to becoming a full-fledged winery, developing alluring fine wines that have become a reference point for rivaling estates. As the years pass, Domaine de la Janasse continues to grow its presence and craft incredible Côtes du Rhône vintages.

A Pair of Dynamic Siblings Bring Janasse To New Heights

As Aime Sabon ran the operations of the Janasse estate, his son, Christophe, was quietly waiting in the background, studying to become the heir of the highly-regarded estate. After studying viticulture and enology in Beaune, Christophe returned to the family estate and stepped into the head role. Christophe brought fresh ideas into the estate's winemaking and implemented new styles and flavor palates to the wine. With his innovation, Janasse conquered new markets and cemented itself in the top hierarchy of French wine.

He was later joined by sister Isabelle who also studied enology and returned to the estate in 1991, joining her brother 10 years after his initial reign. This dynamic duo carried on the prestigious legacy built by their father and have led operations for 25 years, captivating critics and wine lovers along the way. 

A Disciplined & Deliberate Approach To Crafting Wines

Riveting wines take a careful and measured approach which Domaine de la Janasse has perfected over 30 years. As Christophe leads the winemaking, father, Aime, and sister, Isabelle, watch over the vineyard. The estate's normal harvest takes place from late August to mid-October, with Grenache representing 75% of the vines. Once picked, the grapes are sorted twice a year; the first selection occurs directly after picking, and then the second sorting is used to help determine the best grapes.

Once sorted, the grapes undergo a general process, however, the quality of each grape determines the specific vinification process. 50-80% of the grapes are destemmed, then held for 2-4 days cold maceration with daily manual punching, all while undergoing a strict temperature control of 28-32 degrees Celcius. 

Domaine de la Janasse in Châteauneuf-du-Pape

Chateauneuf-du-Pape is one of the country's leading wine growing regions, and Janasse has been blessed to own a coveted plot of land within the territory. While the estate only began with 15 hectares, they have expanded to 90 hectares throughout the years, increasing its ability to grow more intricate and detailed wines. White varieties and Syrahs are planted on sandy limestones, exposed eastward of the appellation to preserve freshness, acidity, and finesse. Conversely, Mourvedre is planted on clay-limestone soils to give balance and complexity to the wines. The dominant varietal on the vineyard is Grenache, which represents 75% of the vines on the property. Similar to all estates on Chateauneuf-du-Pape, Domaine de la Janasse prefers Grenache due to the grape's interesting combination of finesse and power.

A Small Producer Punches Above Their Weight

While Janasse may not have the same brand recognition as First Growth giants like Mouton and Lafite, it is not a producer to sleep on. Providing many wonderful red and white Côtes du Rhône, any Janasse vintage will be an excellent bottle for those looking to add a lavish underdog to their cellar.