Paul Jaboulet-Aîné : Les Cassines 2022

Tasting characteristics and advice for Les Cassines 2022 from Paul Jaboulet-Aîné

Tasting

Appearance

The wine displays a pale yellow hue lifted by green highlights.

Nose

The bouquet is refined and elegant, opening with floral notes of acacia before revealing aromas of yellow fruits such as peach and vineyard peach.

Palate

The attack is fresh and generous, revealing notes of green melon and peach. The finish offers lovely tension, with mineral nuances that bring definition and length.

Food and wine pairings

This Condrieu pairs perfectly with an aperitif among friends, pan-seared hot foie gras with mango, or a langoustine salad with Granny Smith apples.

Serving and cellaring

Les Cassines 2022 is best enjoyed at a temperature between 12 and 15°C. This wine can be enjoyed now and will continue to evolve until around 2025.

An elegant, mineral Condrieu

The estate

Founded in 1834 in Tain-l'Hermitage by Antoine Jaboulet, the House of Paul Jaboulet-Aîné now covers around 100 hectares in the Rhône Valley, including 25 in Hermitage. Acquired in 2006 by the Frey family, the estate is run by Caroline Frey, an oenologist and winegrower. Certified organic since 2016 and in transition to biodynamics, it produces wines from the most prestigious Rhône appellations. Its flagship wine, Hermitage La Chapelle 1961, ranks among the ten greatest wines of the 20th century.

The vineyard

Les Cassines is a Condrieu wine sourced from vineyards planted on steep hillside plots overlooking the river. The Viognier vines, 20 to 30 years old, thrive on granitic soils over glacial alluvium, benefiting from full southern exposure.

The vintage

The year 2022 was marked by a significant rainfall deficit during the fall and winter of 2021-2022. The hot summer was punctuated by beneficial rains in mid-August, allowing the vine to regain its balance. Ranking among the three earliest harvests of the past twenty years, this vintage promises richness, concentration, and beautiful color.

Winemaking and aging

The grapes are harvested by hand and then pressed as whole clusters. Fermentation takes place at low temperature, split between barrels, stainless steel tanks, and concrete eggs. Aging for this Rhône Valley wine is carried out on fine lees for 8 months, using the same distribution between concrete eggs, French oak barrels, and stainless steel tanks.

Grape variety

100% Viognier.