Château des Jacques : La Roche 2022

Tasting notes and serving recommendations for La Roche 2022 from Château des Jacques

Tasting

Appearance
This wine reveals a deep garnet hue, enhanced by brilliant highlights.

Nose
Particularly expressive, the bouquet releases floral notes of violet and dried rose, harmoniously intertwined with aromas of ripe small black fruits and striking minerality.

Palate
With a superb attack, the palate reveals a rich texture and excellent concentration. Powerful and structured, it unfolds fine, silky tannins, offering intense flavors of black fruits, spices, and violet, leading into a remarkably long finish.

Food and wine pairings

This red wine pairs beautifully with red meats, refined poultry dishes in sauce, game (both furred and feathered), as well as characterful cheeses such as Cantal or Gouda.

Serving and cellaring

For optimal enjoyment, it is recommended to serve this wine at 15°C (59°F), after decanting it between twenty minutes and one hour beforehand. Well-suited for aging, it can be cellared and enjoyed until around 2034.

The elegance and mineral power of a Moulin-à-Vent wine

The estate

Founded in 1924, the Château des Jacques is a true benchmark within the vineyards of Beaujolais. Owned by the renowned Burgundy house Louis Jadot since 1996, the estate now spans 69 hectares of vineyards. A pioneer in crafting great age-worthy wines, the property has always favored traditional winemaking methods, turning away from the trend of early-release wines. Led since January 2023 by oenologist Julie Pitoiset, the estate upholds a haute couture philosophy that respects living systems, elevating Gamay to the rank of the noblest grape varieties.

The vineyard

Produced from the prestigious Moulin-à-Vent appellation, this cuvée comes from a small, exclusive 1.6-hectare plot. Located mid-slope along the ridge line, the vines thrive at altitude on shallow soils of pink granite, clay, and manganese. This unique terroir rests on a 320-million-year-old bedrock, whose high quartz content gives the wine exceptional aromatic precision and minerality.

The vintage

The year began with a cool January followed by a mild winter. Spring, initially slow and unpredictable, was marked by a historically hot and dry May. Summer was characterized by successive heatwaves and a lack of water, occasionally alleviated by a few storms and cooler days. Despite these extreme conditions, the growing cycle allowed for optimal ripeness while preserving balance and freshness.

Winemaking and aging

The harvest is carried out by hand in small crates. After rigorous sorting, the grapes are mostly destemmed. Fermentation begins using only indigenous yeasts, accompanied by a gentle and extended maceration lasting three to four weeks, punctuated by punch-downs and pump-overs. Aging lasts 10 months, divided between concrete vats and oak barrels from the forests of Allier, Limousin, and Nivernais.

Grape variety

Gamay (100%)