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.
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.
"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
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.
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.
"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 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.
Alain Jaume Saint Joseph La Butte d'Or is made from 100 percent Syrah.
The wine comes from vineyards that are sourced from the south of the appellation and located on hillsides that enjoy a east and southeast exposure. On the nose, this wine reveals aromas of pepper and jammy red fruits. In the mouth, it is balanced, ample and intense, offering beautiful tannins on the long lasting finish. A wine of character that can be cellared up to 8 years.
Manual harvest, selection of healthy and ripe grapes. Total destemming. Cold pre-fermentation maceration 5 to 6 days. Aged in oak barrels with 10% new oak.
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 2017 Côtes du Rhône Haut de Brun is in the same ballpark as the 2016, with a similar level of concentration, yet it has more dark fruits as well as good minerality. This medium-bodied, concentrated, fresh 2017 will keep for 7-8 years.
There are few better run estates in the world than that of the Jaume Family’s Domaine Grand Veneur. Located in the northern part of Châteauneuf-du-Pape and run today by brothers Christophe and Sebastien Jaume, the estate produces a quasi-modern style of Châteauneuf-du-Pape (their Les Origins and Vieilles Vignes) as well as a growing number of negociant based wines from throughout the Southern Rhône. The 2017s whites are terrific across the board, and this vintage has produced charming, pure wines that are already drinking beautifully. The 2016 reds are some of the finest I’ve tasted from this estate."
- Jeb Dunnuck (August 2018, LE MILLÉSIME… The 2016s from the Southern Rhône - Part 1), 88-90 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.
"Deep brilliant ruby. Heady, mineral-laced red berry liqueur, spicecake and floral aromas are complemented by suggestions of dusty minerals and succulent herbs. Vibrant, sharply focused raspberry and bitter cherry flavors become deeper and sweeter with air and pick up musky licorice and candied lavender nuances. Shows impressive energy and solid thrust on the impressively long, red-fruit-dominated finish, which is given shape by supple, slow-building tannins. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2020), 92-93 pts
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.
Suau Cadillac Cotes de Bordeaux Rouge is made from 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc
100% French oak barrels (30% new oak) during 12 months.
Opulent, fruity and ample in mouth, this wine is attractive both with its ripe fruits aromas melted with roasted hints as well as its nice structure and elegant, pleasant finish.
Ageing Potential: 8 to 10 years
The vineyard is situated in the Cotes de Bordeaux-Cadillac appellations, and encompasses 65 hectares. The vines, planted in gravel and clay "terroir", benefit from favorable south-south east facing slopes and plateaus.
Vineyard : Organic.
Density : 7000 feet/ha.
Vinification : Grapes are weighted, destemmed then sorted on a table in the cellar. Fermentation in thermo regulated stainless steel tanks. Ageing from beginning of November, after malolactic fermentation, in 100% French oak barrels (30% new oak) during 12 months.
Bottled : At the Château
"This rich wine is already smoothly textured yet still has fine tannins that give aging potential. With its black fruit and acidity, it's ripe, smoky and likely to be very drinkable from 2020. - Roger Voss"
Wine Enthusiast (December 2017), 91 pts
Cantina di Verona Valpolicella Ripasso Superiore Vallis Dei is made from 70% Corvina Veronese, 25% Rondinella, 5% Molinara
Color: intense red ruby
Nose: winey, fruity with hints of oak. Some spice and vanilla.
Mouth: It is well balanced with round tannins.
Yield: 10000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Xavier Vignon Cotes du Rhone Rouge is made from 75% Grenache, 15% Mourvèdre and 10% Syrah.
Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant.
Pairs with grilled lamb ribs, braised beef, spicy pork chops.
The 2017 Côtes du Rhône Xavier is another elegant and beautifully drinkable wine from Xavier. Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant, oh so drinkable Côtes du Rhône that’s going to put a smile on your face over the coming 3-4 years. -Jeb Dunnuck 89-91 Points
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
Grape Varietals: Touriga Nacional (60%), Tinta Roriz/Tempranillo (25%) and Touriga Franca (15%)
Quinta de Fafide estate is located on the outskirts of São João da Pesqueira, at an altitude between 550 and 650 meters. The grapes are generally harvested in October, with the altitude allowing them to ripen without water stress. Extremely fresh, this wine shows the freshness of the grapes. A very intense, elegant aroma where red berry and plum jam dominate, perfectly balanced with notes from ageing in new American oak barrels. Excellent tannins on the palate, with a long and lasting finish.
ORIGIN: Grapes exclusively from the estate, Schist soil, located around São João da Pesqueira, at an average altitude of 550 meters, with mainly exposure to East / South.
VINIFICATION: Hand-picked grapes, were fully destemmed and immediatly crushed. The grapes were fermented by grape variety with rigorous selection, so the final blend was what we wanted. This is the Old World of making wine, by selecting grapes by vineyard and lots in the winery. Fermentation in small stainless steel vats, with temperatures around 28 ºC. Smooth and controlled maceration, to get elegant and aromatic wines.
AGEING: Part of the wine ages 12 months in second and third use American oak barrels.
APPELLATION: DOC Douro
TOTAL ACIDITY: 5,0 g/dm
TOTAL SUGARS: 0,6 g/dm
Serve with red meat, game, strong cheeses, spicy meat dishes.
Bright cherry color. On the nose you will find plenty of fruit aromas, well balanced as well as some reminiscences of spices that are appreciable. The oak presence gives elegant hints of black chocolate and vanilla. On the palate, the wine is very smooth and well balanced with the right amount of acidity. Fresh, long lasting and elegant.
The wine went through malolactic fermentation. The wine was aged 12 Months in French Oak barrels. Before bottling, the wine was slightly filtered.
Based all on Tempranillo, the 2014 Crianza offers a touch of earthiness as well as ample black fruits (black cherries, currants), spice, and vanilla oak. It’s medium to full-bodied, has ripe, silky tannins, ample fruit, and a great finish as well as plenty of character. It’s a thrilling, incredibly satisfying Ribera del Duero to enjoy over the coming decade."
- Jeb Dunnuck (March 27th 2019), 92 pts
Dark and chocolate, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.
Made from 42% Cabernet Sauvignon, 29% Merlot, 29% Cabernet Franc
The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.
A blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot, this wine seems a little green out of the gate, with aromas of herbs, cocoa, vanilla, black licorice, woodspice and black fruit. The fruit flavors display the warmth of this region, with the tannins providing some heft, stretching out over time. - Wine Enthusiast 91 Points
Tamarack Cellars’ 2011 Ciel du Cheval Vineyard Reserve is an outstanding blend of 42% Cabernet Sauvignon, 29% Merlot and 29% Cabernet Franc that spent 22 months (each variety is kept separate until 12 months after the harvest) in 50% new and 50% once-used French oak. Classically styled, with lots of smoke tobacco, licorice and blackcurrant aromas and flavors, it has everything in the right place, in the right proportions, and is incredibly enjoyable to drink. Enjoy this medium to full-bodied, moderately tannic, balanced beauty over the coming decade, although it will probably last longer. - Robert Parker Wine Advocate 91 Points
Redolent of strawberries and roses, fragrant and medium bodied. Refreshing, tart finish.
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.