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Maison Paul Jaboulet Aîné Gigondas Pierre Aiguille Red 2022
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€17.92 €22.40 -20%
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Pierre Aiguille comes from the terroirs of Gigondas, where stony red-clay alluvial soils give the Grenache, Syrah and Mourvèdre blend a generous yet structured expression. Traditional vinification with a long maceration is followed by approximately six months in oak barrels, shaping a full palate where cherry, ripe strawberry and darker fruits mingle with liquorice, cedar and spice. Warm yet beautifully balanced, the wine combines firm tannins with refreshing tension before a persistent, fruit-driven and spicy finish.
The sommelier info
Pierre Aiguille displays a deep, intense ruby color. The nose opens with notes of ripe red fruits and macerated fruits, gradually giving way to spicy nuances and hints of garrigue.
On the palate, it has a clean and generous attack. The body is full, supported by a pronounced tannic framework that gives the wine its structure without masking its fruit. The tasting experience then gains depth, with nuances of macerated fruit, tobacco, and spices accompanying a powerful and lingering finish.
This wine is served with
Maison Paul Jaboulet Aîné Gigondas Pierre Aiguille Red pairs beautifully with thyme-roasted lamb shoulder, spiced duck breast, wild boar stew or grilled rib of beef; serve at around 16 to 18°C after decanting to soften its structure and fully release its aromas.
Maison Paul Jaboulet Aîné Gigondas Pierre Aiguille Red 2022 in details
Généreux
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The domain
Domaine Paul Jaboulet Aîné works to highlight the terroirs and diversity of the North Rhône Valley. Best known for its mythical reference La Chapelle Hermitage, Jaboulet represents the quintessence of this superb wine region.
THE HISTORY OF THE WINE ESTATE PAUL JABOULET
The Maison Paul Jaboulet Ainé was created in 1834 in Tain L’Hermitage by Antoine Jaboulet. In all, 7 generations succeeded themselves at the head of the Domaine Jaboulet, it was until 2006 a family home and it was bought by the Frey family, owner of Château La Lagune in Bordeaux. By purchasing this property, the Frey wanted to regain the enthusiasm of the 1990s and make it known internationally. Now Caroline Frey, a professional oenologist, shares her know-how during Jaboulet cuvées’ process of elaboration.
MAKE GREAT JABOULET WINES AT CHAI AND IN THE VINEYARDS
According to the owners of the Maison Jaboulet, “the know-how of winemaking, the art of assembly and breeding are the guarantors of the quality of our wines.” Indeed, the work of the vine at Domaine Jaboulet is traditional and carried out with respect for the environment. The use of weed killers is limited, ploughing is done with a horse or mule and organic fertilisers are preferred. The vines, 40 years old on average, grow on a soil of small, low-yielding, white rolled pebbles. The 125 hectares of the Jaboulet property are grown in organic and biodynamic agriculture.
LEGENDARY WINES FROM JABOULET WINE ESTATE
The Domaine Paul Jaboulet Aîné is known all over the world, especially thanks to its cuvées in the name Hermitage, the flagship of the House, made from old vineyards of Syrah. Jaboulet Aine is also present in red or white on the appellations Châteauneuf-du-Pape, Condrieu, Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Cornas and Muscat de Beaumes-de-Venise. A careful selection of the plots is made, so the Jaboulet aine wines come from unavoidable parcels of the region, such as Le Méal, Les Roucoules, Les Dionnières or Les Bessards.
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