Country: | France |
Region: | Rhone |
Winery: | Alain Jaume |
Grape Type: | Grenache |
Vintage: | 2019 |
Bottle Size: | 750 ml |
Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault
The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.
A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.
Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.
Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.
Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault
The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.
A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.
Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.
Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault
The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.
A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.
Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.
Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.
The Alain Jaume Winery
Established in 1826 in the Northern part of Chateauneuf du Pape, the Alain Jaume Winery boasts both the exceptional terroir of the Southern Rhone Valley and a long line of dedicated winemakers. Alain Jaume works in accordance with certified organic agricultural practices for both the Grand Veneur and Clos de Sixte vineyards. They strive to let the true terrior be expressed in their wines.
The principal winemaker is Alain Jaume. His sons Sebastien and Christophe are both heavily involved with the winery in sales and marketing and winemaking respectively. The Alain Jaume winery consists of 40 acres in Chateauneuf du Pape, 50 acres in Lirac, and 75 acres of Cotes du Rhone vines. The family produces wines under two labels: Domaine Grand Veneur and Alain Jaume.
In 1320 Pope Jean XXII planted the first vines of Chateauneuf-du-Pape, but it was only in 1360 that the wines of the region first gained fame. Oddly, the wine that gave Chateauneuf-du-Pape its original reputation was the White and not the Red. The white wine was a favorite of Pope Innocent VI. The Domaine dates back to 1826, having been founded at that time by Mathieu Jaume. Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons: Sebastien and Christophe.
"Popes throughout history have liked their juice, and when the papal see moved to Avignon in the 13th century, that juice was Chateauneuf-du-Pape ("the pope's new castle") made from grapes grown nearby in the Southern Rhône. The castle is a ruin now, the papal court long gone back to Rome, but the wines that bear the pope's coat of arms emblazoned on the bottle are still produced more or less according to the long-standing recipe. Not every winemaker uses all 13 of the grapes in the proscribed blend, though. At Domaine Grand Veneur, an estate that dates to 1826, Alain Jaume and his sons Sebastien and Christophe emphasize Grenache blended with Syrah and Mourvèdre."
- Los Angeles Times
"Improved Chateauneuf with very accomplished, stylish reds since the late 1990s; also very good Vacqueyras and Cotes-du-Rhône Villages." - Anthony Dias Blue's pocket guide to wine 2006
"Grand Veneur is one of the most brilliant estates in Chateauneuf du Pape as well as the force behind the negociant wines sold under the Alain Jaume label. Virtually everything they produce has merit. Some of this estate’s 2009 red wines are just hitting the market as they are bottled early to preserve their fruit and freshness. I can’t say enough about the job Alain Jaume’s two sons, Sebastian and Christophe, have done with this estate. The impeccable attention to detail in the vineyards, the meticulous vinification, and the careful bottling benefit every consumer." - Wine Advocate (#190, August 2010)
"Great bargains continue to emerge from Domaine Grand Veneur as well as from their negociant arm of the business, labeled Alain Jaume" - Wine Advocate (#195, June 2011)
"One of the best-run and highest quality estates of the Southern Rhone is Domaine Grand Veneur, now run by the younger generation of the Jaume family, Sebastien and Christophe. The brothers have done a fabulous job taking over for their quality-oriented father, Alain. These are their less expensive wines, but I will follow up later this year with my reviews of their 2010 Chateauneuf du Papes as well as the 2011s, which I have not yet tasted. They have certainly gotten a good start on their 2011 less expensive Cotes du Rhone selections. The Jaumes are some of the finest practitioners of white winemaking in the Southern Rhone and showcase that with their least expensive offerings, which are creative blends that over-deliver." - Wine Advocate (Issue #201, June 2012)
Some wines by Alain Jaume Winery:
Any Alain Jaume wines we have in stock are listed below, if you don’t see the wine you are looking for please don’t hesitate to ask for it.
Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.
Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.
Bavencoff Bourgogne Blanc is made from 100 percent Chardonnay.
This Bourgogne Chardonnay is fresh and bright. The aromas are expressive with Honeysuckle, Broom and Mushroom. A nice balance between the acidity and the fruitiness, complementing the minerality. It will drink well during its youth but will gain some extra aromatic complexity after a few month in the cellar.
Very pleasant as an aperitif. Our Bourgogne Chardonnay also goes very well with cold meats, fish, grilled and marinated vegetables as well as goat cheese.
Wine was slightly filtered before bottling.
100% Malolactic fermentation done.
Aged 14 months. 80%of the wine was aged in Stainless steel tanks with 20% was aged in French Oak barriques (228 liter barrels).
Chateau Arnauds des Bordeaux Rouge is made from 100% Merlot.
The wine shows a deep red purple color and intense aromas of black fruits (blackcurrant, black cherry) with hints of liquorice. Very fruity and well-balanced. It is powerful and well structured in the mouth with round and silky tannins, ripe flavors of black fruits. Strong and a slightly spicy finish.
Grapes are coming from 30 year old vines planted on gravelly soils.
The land benefits from sun exposure, warmth and humidity that are strong assets for the vine culture.
The wine pairs well with game meat and beef on the grill.
Trouillard Brut Extra Selection NV is selected from 15 different vineyards located in the Marne Valley, in the Aube and the small Mountain of Reims.
Trouillard Brut Extra Selection NV is made of 35% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay.
With a light amber color with fine bubbles, full-bodied with a full mixture of white fruits. Dominating taste of hazelnuts and grilled almonds. This crisp, delicate, fresh, creamy and elegant champagne, with just a touch of yeastiness, is sure to enhance any special occasion or meal. A very classic and delicate Brut.
Review:
"Medium gold color with a rich, seductive nose of roasted grains. Shows an elegant attack and a very fine, rich mousse. Finishes very dry but long. Dried lemon peel and toasted bread are evident on the richly textured palate with notable mineral character. Finishes very dry and long."
International Wine Review 92 pts
Guide Michelin 2013, **
Trouillard Elexium Rose Brut NV rosé cuvée is made with 100% Pinot Noir grapes and aged for 3 years on the lees. The color is a seductive salmon pink with fine bubbles. The Pinot Noir gives this fruity wine its rich bouquet of raspberries and fresh-baked bread. On the palate it is rich yet balanced with lashings of red-berry fruitiness and an ephemeral creaminess. An enormously popular and versatile rosé, this wine is perfect with roast game birds or fowl, smoked salmon and creamy cheeses.
ELEXIUM stands for:
*EL for ELegence
*EX for EXcellence
*IUM- for Optimum and Summum
Review:
"This lovely Champagne displays a light copper salmon color and aromas of brioche, toasted nuts and herbs. It displays a creamy mousse and a soft creamy mouth feel with hints of strawberry jam and scones."
i-winereview.com (The World of Rose Report, June 2018), 90 pt
Chakana is the name of the Southern Cross constellation. Its rotation in the sky throughout the year made it an effective agricultural calendar for the ancient Andean people.
Estate Chardonnay is from Chakana's Altamira vineyard (3,200 ft elevation).
Yellow color with green hints. Deep and clean aromas of pineapple, toasty notes and a fresh mineral character and finish. A good body, dense and lively on the palate.
Weingut Prager Achleiten Riesling Smaragd is made from 100 percent Riesling.
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have a minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Achleiten sits east of Weißenkirchen and is one of the most famous vineyards in the Wachau. The steeply-terraced vineyard existed in Roman times. Some sections have just 40 cm of topsoil over the bedrock of Gföler Gneiss, amphibolitic stone, and slate. “Destroyed soil,” as Toni Bodenstein likes to say.
Tasting Notes:
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. Wines from Achleiten’s highly complex soils are famously marked by a mineral note of flint or gun smoke, are intensely flavored, and reliably long-lived.
Food Pairing:
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Review:
The 2020 Ried Achleiten Riesling Smaragd offers a well-concentrated, fleshy and spicy stone fruit aroma with crunchy and flinty notes. It needs some time to get rid of the stewed fruit flavors, though. Full-bodied, fresh and crystalline, this is an elegant, complex and finely tannic Riesling that needs some years rather than a carafe to polymerize the tannins and gain some finesse. Tasted at the domain in June 2021.
At Prager, I could not determine that 2020 would be inferior to the 2019 vintage; on the contrary, the 2020 Smaragd wines fascinated me enormously in their clear, cool, terroir-tinged way. A 38% loss had occurred mainly because of the hail on August 22, although predominantly in the Federspiel or Riesling vineyards. There was no damage in the top vineyards such as Ried Klaus, Achleiten or Zwerithaler. "Interestingly, the vines are in agony for about two weeks after the hail. There was no more growth, no development of ripeness and sugar," reports Toni Bondenstein. The Veltliner then recovered earlier, while even picking a Riesling Federspiel in October was still a struggle. "Why Riesling reacted more intensively to the hail, I don't know myself either," says Bodenstein. Whole clusters were pressed to preserve acidity and to compensate for the lower extract, and compared to 2019, the 2020s were left on their lees longer. In June, however, the 20s in particular showed outstanding early shape.
-Wine Advocate 94 Points
Light yellow-green, silver reflections. Yellow stone fruit nuances with a mineral underlay, notes of peach and mango, a hint of tangerine zest, mineral touch. Juicy, elegant, white fruit, acidity structure rich in finesse, lemony-salty finish, sure aging potential.
-Falstaff 95 Points
Dense purple hues, with evocative aromas of black cherries, ripe plums, nectarines, boysenberry, wild bramble and exotic oak spice. The juicy and sweet-fruited palate entry, combined with crunchy tannins, lures one into a sense of overtness, yet the wine is sublimely elegant and poised. The complex layers of fruit is in perfect harmony with the oak, all bound together by a lively seam of acidity. The finish is pleasantly dry and savory, with lingering notes of Christmas cake and vanilla pod.
Pair with barbequed meats, especially venison and beef / bobotie / lamb curry / seared tuna / spicy Asian-styled cuisine / aromatic curries / duck with sweet plum sauce / beef or lamb burgers / pizza