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Alain Jaume Gigondas Terrasses de Montmirail 2017
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Alain Jaume Gigondas Terrasses de Montmirail is made from 65% Grenache the rest Syrah, Mourvèdre by less than 15%.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.
Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.
Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts
Alain Jaume Rasteau Les Valats is made from 80% Grenache, 10% Syrah, 10% Mourvedre planted on clay and stones based soil.
Located in the northern part of the Vaucluse, the soils are mostly on slopes with limestone and rocks, at medium altitude (until 350 meters).
Grapes usually ripeness in late September. The soils are poor and the Mediterranean climate allows to produce concentrated and well balanced grapes. The place is well-known for producing wines with strong identity.
From the Cotes du Rhone Villages classification, RASTEAU has been upgraded to Cru level since the 2009 vintage.
The wine shows a deep red garnet color and a nose of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine. The finish is long, with spicy and mineral notes. Complete and authentic.
Review:
"A blend of 90% Grenache and 10% Syrah, the 2017 Rasteau Les Valats is a classic example of this terroir and offers a darker, smoky, earthy, and chocolaty vibe as well as a rich, mouthfilling style on the palate. Nicely balanced, with a fleshy, expansive mid-palate and great tannins, it’s total charmer to enjoy over the coming 7-8 years."
- Jeb Dunnuck (October 2020), 90 pts
"Very open red-fruit aromas and a rather cool, slightly minty personality make this a good introduction to this underrated Southern Rhone appellation. Good harmony and rather lively for its age at the clean finish. Drink now."
- James Suckling (February 2022), 90 pts
Alain Jaume Vacqueyras Grande Garrigue is made from 65% Grenache Noir, 20% Syrah, 10% Mourvedre and 5% Old vines Cinsault
Deep, intense hue. Aromas of fresh black fruit a little meaty, with dried herbs smells. On the palate, the richness of the tannins harmonizes with the smoothness of the wine. The finish is long, with spices aromas, licorice. A typical wine from this specific terroir called "Les Garrigues".
Soil type Vacqueyras is located right next to Gigondas AOC. It mostly streches on Sarrians territory, where is the famous plateaux named “Les Garrigues”. This area is made of clay and rocks. The beautiful landscape of the “garrigue” is typical of the mediterranean area. The wines itself smell the spices, the dried herbs…you will taste the “Garrigue” in your glass, welcome to Provence … Winemaking & ageing Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.
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.
Product Description
Alain Jaume Gigondas Terrasses de Montmirail is made from 90% Grenache, 10% Syrah.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.
Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.
Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.
Reviews:
"Based on 65% Grenache and the rest Mourvèdre and Syrah, the 2017 Gigondas Terrasses De Montmirail is an impressive wine from the Jaume family and has classic ripe cherry and black raspberry fruit as well as notes of white flowers, graphite, and garrigue. Medium to full-bodied, balanced, with sweet tannins, drink it over the coming decade." - Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 91 pts
The full-bodied, rich and velvety 2017 Gigondas Terrasses de Montmirail is another winner from the talented Jaume family. Hints of lavender and garrigue add intrigue to ripe black cherries and stone fruit. While approachable now with a bit of air, it has enough stuffing to cellar for a decade or so. - Wine Advocate 91 Points
Winery: Alain Jaume
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:
- Alain Jaume, Ventoux, Les Gelinottes
- Alain Jaume, Côtes du Rhône Rouge, Haut de Brun
- Alain Jaume, Côtes du Rhône Villages, Rasteau, Les Valats
- Alain Jaume, Vacqueyras, Grande Garrigue
- Alain Jaume, Gigondas "Terrasses de Montmirail"
- Alain Jaume, Lirac Roquedon
- Alain Jaume, Châteauneuf-du-Pape Rouge, Vieux Terron
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.
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Dark cherry color. Intense and elegant sweet spices, chocolate and ripe fruit with suggestive toasty aromas that tell us about the aging in good oak. Tasty, powerful, meaty and structured and at the same time easy to drink, very round.
The slogan of our winemaker "Wine is to enjoy". Vinsacro red wine is a wine to be stored, so that positive developments are expected for at least 15 years.
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The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."
- Jeb Dunnuck (March 2019), 93 pts
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Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
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Did you know that most of the base wines for Austrian sparkling wines come from our region? Poysdorf lies on the same line of latitude as Champagne and the climate is similar in both Champagne and the Weinviertel. This gives us enough reasons to expand our portfolio with a top-quality “sparkler”. Of course, it can only be a Veltliner-Sekt!
Pale golden color with a glint of green. Yellow fruit aromas, dry with a soft, juicy structure and a pleasing streak of minerality. Notes of crisp apple and pear.
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Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
Reviews:
Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T
-Wine Cellar Insider 97 Points
Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further
-Wine Enthusiast 97 Points
Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.
-Vinous 95 Points
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-Wine Spectator 96 Points
Overview
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
Winemaking
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Tasting Notes
The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
Food Pairing
This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
- back
Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse.
Aligoté is a grape variety that adapts very well to different types of soils. The color is a pale gold yellow; this wine is clear and young. This a gourmet wine and surprising by his energy, offering acid and fruit hints.
Paired with grilled fish, asparagus, white meat in sauce.
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