Create a New Account get a $5 credit
Toll Free: 800-417-7821

Alain Jaume Lirac Rouge Roquedon 2017

ID No: 447234
Our Price: $32.00 $27.00
6 bottles with free shipping for: $162.00
12 bottles with free shipping for: $258.00
BUY MORE! SAVE MORE!
Quantity: MSRP:1+6+12+
Price: $32.00$27.00$27.00$21.50
Savings:- 16%16%33%
Free Shipping:-
Country:France
Regions:Rhone
Lirac
Winery:Alain Jaume
Grape Type:Grenache
Vintage:2017
Bottle Size:750 ml
Product Description

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

Inky color. The nose is dominated by aromas of wild fruit (blackcurrant, blackberry) and spices. Long and balanced mouth.
"Roquedon" deliver more of the "round"- "sweet" body from the Grenache, and cherry-red fruit expression. It is dark in color, almost black.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

   

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.

 

Customers who bought this product also purchased
Alain Jaume Ventoux Les Gelinottes 2020

Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah

The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !

Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.

Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.

Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.


Roland Champion Champagne Blanc de Blanc Grand Cru 2013

Roland Champion Champagne Blanc de Blanc Grand Cru 100% chardonnay.

Champagne with rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.

Review:

"Based in Chouilly on the Côte des Blancs, it is obvious this producer will have a Blanc de Blancs Champagne. And very good it is, with some age after six years on lees while still having freshness, crisp acidity and a tight, steely edge. The bottling will benefit from further aging, and it will be at its best from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2020), 92 pt




 Wine Enthusiast: 92
Rubus Old Vine Zinfandel Reserve 2019

Rubus Old Vine Zinfandel Reserve is made from 100 percent Zindandel. 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Rubus Reserve Pinot Noir is sourced from Russian River Valley. It shows complexity with raspberry and cherry notes that dance on the tongue.


Siegel Special Reserve Viognier 2020

Use coupon

"15off"

For $15 off a case order. 




The Siegel Special Reserve Viognier has a pale yellow color with green tones. The nose is quite intense with superb notes of white peach, grapefruit and floral expression. On the palate, the wine is balanced, persistent and it has an excellent acidity.

The Siegel Special Reserve Viognier is a blend of Viognier aged in French Oak barrels for 3 months and Viognier aged on the lees in stainless steel tanks. The wine didn't go through a Malolactic fermentation in order to keep it lively and fresh.

It was bottled right after a slight filtration.

The Siegel Special Reserve Viognier goes well with thai food or fish cooked in sauce.


Vinsacro Rioja 2012

Vinsacro (Valsacro)( Rioja is predominately 70yr old 55% Tempranillo, 20% Garnacha, 10% Mazuelo, 10% Graciano and 5% Monastrell aged in American oak. 

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.


"(raised for 16 months in new and used American oak barrels) Deep, bright-rimmed ruby. Expressive, mineral-accented aromas of ripe dark berries, incense and smoky minerals, with vanilla and licorice undertones. Sweet, spicy and focused in the mouth, offering juicy blueberry and cherry liqueur flavors that are enlivened by a peppery spice accent. Smoothly combines richness and vivacity and finishes with impressive focus, lingering sweetness and supple tannins that build slowly and add gentle grip. - Josh Raynolds"

- Antonio Galloni's Vinous (February 2019), 92 pts

 Vinous Antonio Galloni: 92
Rubus Proprietary Red Blend Australia 2014

Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.

The Blend is 44% Rubired, 31% Durif and 25% Shiraz.

Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.

Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.

Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.

Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.

Pairs well with BBQ lamb with roast vegetables.

Try these Similar In Stock Wines
Alain Jaume Domaine du Clos de Sixte Lirac 2017


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 Lirac from this estate is the 2017 Lirac Clos de Sixte. It's another deep purple-colored effort offering powerful notes of ripe black cherries, melted licorice, violets, and pepper. Full-bodied, forward, ripe, and flamboyantly styled, it's packed with fruit and texture. Drink it over the coming 4-6 years."
- Jeb Dunnuck (August16th 2019), 92 pts


"Juicy and compact still, with concentrated plum and black currant paste flavors coated with licorice and backed by a roasted alder spine. Lingering bay and menthol hints too. Drink now through 2026. 3,000 cases made, 1,800 cases imported. - JM"
- Wine Spectator (October 2021), 91 pts

"There’s no missing the huge black-fruit character of this full-bodied but well-balanced Lirac. Excellent integration of tannins, fruit and alcohol, Touches of tar, licorice and Mediterranean herbs add interest, particularly at the supple finish. From organically grown grapes. Drink or hold."
- James Suckling (February 2022), 92 pts

 Wine Spectator: 91 92 Points
Alain Jaume Chateauneuf du Pape Rouge Vieux Terron 2019

Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre

An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.

It will accompany game, red meat or meat in sauce and strong cheeses.

Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.

Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).


Review:

 “Brandy-soaked black cherries and crushes of basalt introduce this intensely fruity but peppery, salt-rimmed red. A blend of 85% Grenache, 10% Syrah and 5% Mourvèdre, it's concentrated but maintains a mineral freshness and lovely violet perfume. Edged with soft, silky tannins, the wine is approachable young but should drink at peak through 2030 at least. - ANNA LEE C. IIJIMA "

- Wine Enthusiast (October 2021), 95 pts




 Wine Enthusiast: 95
Alain Jaume Cotes du Rhone Rouge Haut de Brun 2019


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 Domaine du Clos de Sixte Lirac 2018


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:

"Another top-notch vintage for this property, the 2018 Lirac Domaine du Clos de Sixte looks as if it may rival the 2016. It's 50% Grenache, 35% Syrah and 15% Mourvèdre, aging in concrete (70%) and barrels (30%). Floral notions mark the nose, while flavors of raspberries and apricots appear on the full-bodied palate. This seems creamy-supple at first, with steadily building tannins on the lengthy finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91-93 pts

 Wine Advocate: 93
Alain Jaume Rasteau Les Valats 2017

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

 90 Points
Alain Jaume Condrieu La Butte d'Or 2017

Alain Jaume Condrieu La Butte d'Or is made from 100 percent Viognier.

The wine comes from vineyards planted on hillsides and soils that are covered with granite. The east and south-east exposures offer an environment where the Viognier expresses the best of its aromatic potential. La Butte d'Or Condrieu shows a golden yellow color, a complex nose of exotic fruits and hints of apricot. The palate exhibits some brioche notes that mingle with the delicate flavors of white peach and apricot compote. This Condrieu reveals its typical racy character with a long and fine finish.

Manual harvesting of the grapes at moderate maturity to maintain a white wine with intense but balanced and fresh aromas. Fermentation on the lees at 15 ° C for 10 months in fine-grained oak barrels. 10% of new barrels maximum. Stirring of the lees once a week.

Enjoy up to 5 years with fish dishes with sauce, terrine of foie gras, veal with cream, mushrooms, soft cheeses.

  • back