Details

Perfume
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
Meat
Cheese
Pork
Producer
Domaine de la Janasse
From this winery
- Start up year: 1973
- Oenologist: Isabelle Sabon and Christophe Sabon
- Hectares: 90
In 1967, Aimé Sabon came back from his military service. He took over his father’s vines, who used to take his grapes to the wine cooperative. In 1973, Aimé built his own cellar. Domaine de la Janasse was born and named after the family farm that was in Courthézon, in the locality of “La Janasse”. Aimé was ambitious. He knew he had fabulous soil and he wanted to expand the estate by acquiring new plots. From 15 hectares at the very beginning, La Janasse has now reached more than 90 hectares.
Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs. Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity. Read more
Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs. Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity. Read more


Name | Domaine de La Janasse Cotes du Rhone Les Garrigues 2022 |
---|---|
Type | Red still |
Denomination | Côtes du Rhône AOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 15.5% by volume |
Grape varieties | 100% Grenache |
Country | France |
Region | Rhone Valley |
Vendor | Domaine de la Janasse |
Origin | Courthezon (France) |
Yield per hectare | 28 hl |
Production technique | The vines are grown without pesticides or insecticides and manure is natural. The land is worked without herbicide to maintain ventilation and flexibility to the soil. |
Wine making | Stems removal 75%. Maceration during 21 days with manual pressing once a day. |
Aging | 100% in vat during 12 months. |
Allergens | Contains sulphites |