Jaboulet Cornas Domaine De Saint-Pierre

They had always had a reputation for being strong, powerful and rustic reds. However, things change (fortunately) and long vinifications in wood have given way to much finer, more sophisticated and elegant wines. Thanks to people like Caroline Frey, winemaker at the renowned Domaine Paul Jaboulet Ainé, the rules are changing in the A.O.C. Cornas. And the best example of this, so you can see what we are talking about, is the Jaboulet Cornas Domaine De Saint Pierre red.

Jaboulet Cornas Domaine De Saint Pierre is a pure reflection of the Rhône Valley, a benchmark in the northern part of this area, that starts life in the Domaine Saint-Pierre. This estate, acquired by the Frey family in 1996, lies at the top of the A.O.C. Coronas, on a steep terroir of about 3.9 hectares, facing south, on granitic soil with limestone and loam deposits. This is the main characteristic of the area, where the 60 year old vines are able to grow strong and healthy. What they get from this soil is unique, and not seen in any other part of the world. The red Syrah grape, which reigns supreme in this area, needs rocky, well-drained soils that retain heat in order to express its most powerful side. And it finds everything it needs in these soils of the Northern Rhône. When it comes to Domaine De Saint-Pierre, all the vineyards are cultivated biodynamically. This respect for nature and the rest of the ecosystem has always been a hallmark of this house that is now championed by Caroline Frey. Although her family didn’t start the business (Domaine Paul Jaboulet was set up in 1864 by the family of the same name), it is very interesting to see how the past and present of this company converge, following a common thread that has been maintained over time and always based on taking care of the soil and plants with future generations in mind. As mentioned at the beginning, things have changed a bit in the winery. Long aging and extractions in wood have been replaced by much lighter vinifications and lighter resting periods. To make Jaboulet Cornas Domaine De Saint-Pierre, the grapes are harvested by hand, sorted and destemmed (something that was not done in the past). After the berries have been crushed, Jaboulet Cornas Domaine De Saint-Pierre macerates for three weeks, achieving a gentle and slow extraction of tannins. Following fermentation Jaboulet Cornas Domaine De Saint-Pierre ages for approximately one year in French oak barrels (some of them new). Once bottled, the journey of Jaboulet Cornas Domaine De Saint-Pierre continues in the bottle.

In general, and in spite of their aging, the wines of the A.O.C. Cornas are young reds that are still powerful and will improve significantly over the years. In short, these wines require forward looking, buying now to enjoy later. Attention all those who are forward looking! Jaboulet Cornas Domaine De Saint-Pierre is the perfect wine for you!