Paul Jaboulet-Aîné : Domaine de Saint-Pierre 2023

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

Tasting

Colour
The wine reveals a beautiful red hue.

Nose
Highly aromatic, the bouquet opens with 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 and dense tannins. It unfolds delicious notes of raspberry and tangy cherry, offering lovely freshness. The finish is long, textured and of great complexity.

Food and wine pairing

This red wine pairs wonderfully with red meats such as a beef steak or roasted lamb, as well as with slow-cooked dishes like cassoulet. It also accompanies roasted poultry, meaty fish, tomato-based dishes and aged hard cheeses such as mature cheddar very well.

Serving and cellaring

For optimal enjoyment of the 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. This wine, crafted for cellaring, can evolve in the cellar until around 2043.

The mineral expression and power of a wine from Cornas

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 was sold. Today, Jean-Jacques Frey is the current owner of this institution. The estate 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 across 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 ten- to sixty-year-old vines thrive on soils of decomposed granite. 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 year 2023 was marked by atypical weather conditions. After a mild winter, an early spring encouraged bud break, before a drop in temperatures in April slowed the vegetative cycle. May proved to be cool and rainy, but flowering took place under favourable conditions. Summer, wetter and cooler than normal, delayed véraison and extended the ripening process, leading to a later harvest.

Vinification and ageing

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

Grape variety

100% Syrah