Paul Jaboulet-Aîné : La Maison Bleue 2022

Characteristics and tasting advice for the La Maison Bleue 2022 cuvée from Paul Jaboulet-Aîné

Tasting

Colour
An intense ruby red hue.

Nose
Complex, the nose exudes a beautiful expression of ageing notes, with hints of charcoal, coffee and blond tobacco. Upon aeration, fruity fragrances of bilberry and blackcurrant appear.

Palate
A powerful attack precedes a palate with a remarkable structure and coated tannins offering a long persistence at the end of the tasting.

Cellaring

This wine can be cellared until around 2042.

Service

For optimal tasting, it is recommended to serve this wine between 16°C and 18°C. 

The richness and expression of a great red wine from the Rhône Valley

The estate

An emblematic name of the great wines of the northern Rhône Valley, the House of Paul Jaboulet-Aîné was founded in 1834 in Tain L'Hermitage. The renowned oenologist and winemaker Caroline Frey has been running this illustrious house, owned by the Frey family since 2006. The House of Paul Jaboulet Aîné oversees a vineyard of 125 hectares of vines, spread over exceptional appellations such as Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas, Châteauneuf-du-Pape, Côte-Rôtie, Condrieu and Muscat de Beaumes-de-Venise.

The vineyards of Hermitage and Crozes Hermitage have been managed biodynamically since 2017.

The vineyard

A place of work, rest and sharing among winemakers, this house with blue shutters is steeped in history. Located within the Hermitage vineyard, an emblematic terroir of the Rhône Valley, it is still used today to dry the plants used for biodynamic preparations but also the straw wine.

The wine

La Maison Bleue from Paul Jaboulet-Aîné 2022 is a Hermitage wine from a 13 ha vineyard located to the east of the eponymous hill. The 40 to 60 year old vines are deeply rooted in slightly stony and gently sloping soils.

Vinification and ageing

Hand-harvested, the grapes are sorted in the vineyard. 100% destemming. 3 weeks of maceration accompanied by daily pumping over. Malolactic fermentation before ageing for 12 months in French oak barrels, 15% of which are new.

Blend

Syrah (100%).