Paul Jaboulet-Aîné : Domaine de Saint-Pierre 2023

Characteristics and tasting notes of Domaine de Saint-Pierre 2023 by Paul Jaboulet-Aîné

Tasting

Appearance
The wine reveals a beautiful red hue.

Nose
Highly aromatic, the bouquet opens on notes of crushed flowers, blackberry and pencil shavings. With aeration, it reveals a lovely complexity with aromas of black berries, cherry and fresh fig, underlined by mineral touches of graphite, violet and smoky embers.

Palate
Ample and generous, the palate displays a full-bodied structure supported by ripe, dense tannins. It unfolds savoury notes of raspberry and tart cherry, offering a beautiful freshness. The finish is long, textured and remarkably complex.

Food and wine pairings

This red wine pairs wonderfully with red meats such as a beef steak or roast lamb, as well as with slow-cooked dishes like cassoulet. It also goes beautifully with roast poultry, meaty fish, tomato-based dishes or an aged hard cheese such as mature cheddar.

Serving and cellaring

For an optimal tasting experience of Domaine de Saint-Pierre 2023, it is recommended to serve it at a temperature between 16 and 18°C, after storing it in the dark with suitable humidity. Built for ageing, this wine can evolve in the cellar until around 2043.

The mineral expression and power of a Cornas wine

The estate

Founded in 1834 by Antoine Jaboulet in Tain l'Hermitage, the Paul Jaboulet-Aîné House is a historic figure of the Rhône Valley. After nearly two centuries of family management and a major ecological transition led by Caroline Frey, with the achievement of organic certification and regenerative practices, the estate has been handed over. Today, Jean-Jacques Frey is the current owner of this institution. The property stands out for its commitment to biodiversity and its privileged access to the region's most prestigious terroirs.

The vineyard

Acquired in 1998, the vineyard of Domaine de Saint-Pierre stretches over steep south-facing slopes, forming a natural amphitheatre within the Cornas appellation. Located on the right bank of the river, on the eastern side of the Massif Central, the vines, aged from ten to sixty years, thrive on decomposed granite soils. This historic terroir, whose first stone walls are said to date back to Roman times, benefits from optimal sunshine while being sheltered from cold winds, thus promoting the full ripeness of the berries.

The vintage

The 2023 season was marked by atypical weather conditions. After a mild winter, an early spring encouraged budburst, before a drop in temperatures in April slowed down the vegetative cycle. May proved cool and rainy, but flowering took place under favourable conditions. The summer, wetter and cooler than usual, delayed veraison and prolonged the ripening process, leading to a later harvest.

Winemaking and aging

The organic grapes are harvested by hand in small crates, then undergo a double sorting, both optical and manual. The vinification of Domaine de Saint-Pierre 2023 begins with 100% destemming, followed by a maceration of about three weeks punctuated by daily pump-overs. After malolactic fermentation, the wine is aged for twelve months with around 15% new oak barrels. The ageing takes place in various containers, including French oak barrels, demi-muids, truncated conical vats and concrete eggs.

Grape variety

100% Syrah