Châteauneuf du Pape 2010 - Domaine de la Janasse

Presentation of the Estate

Domaine de la Janasse, located in Courthézon, in the heart of the Châteauneuf-du-Pape appellation, was created in 1973 by Aimé Sabon. Today, this family estate is run by his children, Christophe and Isabelle Sabon. It covers 90 hectares of vineyards and is recognized as one of the best producers in the region. The approach combining traditional know-how and modern techniques has allowed the estate to rise to the top of the great Rhone wines.

Presentation of the vintage and the appellation

Appellation: Châteauneuf-du-Pape covers approximately 3,200 hectares in the Vaucluse. The terroir is distinguished by its rolled pebbles, red clays and limestones, offering powerful and elegant red wines.

Vinification: The 2010 Domaine de la Janasse cuvée is made from a classic blend dominated by Grenache, with Syrah and Mourvèdre in addition. Yields are controlled to ensure maximum concentration. Aging is done in oak barrels, providing silky tannins and a beautiful aromatic complexity.

Tasting notes:

• Color: Deep garnet, bright reflections.
• Nose: Remarkable complexity with aromas of red and black fruits, liquorice, spices and a touch of garrigue.
• Palate: Velvety texture, integrated tannins, good length. Notes of blackberry, blackcurrant, dark chocolate and pepper on the finish.

Reviews: This wine has been rated 94 points by Robert Parker, a testament to his quality and balance.

Presentation of the 2010 Vintage

2010 is considered an exceptional vintage in the southern Rhône. The ideal conditions – a good distribution of rainfall and perfect sunshine – allowed for optimal ripeness of the grapes. The 2010 wines are distinguished by their richness, freshness and their ability to age over several decades.

Bottle condition

• Level: Perfect
• Color: Perfect
• Label: Very worn, probably due to storage in a damp cellar.
• Capsule: Stained.
• Overall Condition: Very good condition despite a damaged label.

Food and wine pairings

1. Provençal stew with black olives.
2. Matured cheeses: aged Comté or Livarot.
3. Roasted rack of lamb with Provençal herbs.