Selected, blended and aged by Sélections Chartier Inc. and bottled at Domaine Jaume, 24 rue Reynarde, 26110 Vinsobres, France.
This Grenache-Syrah-Mourvèdre blend goes wonderfully with the following foods: pepper, black olive, lamb, smoked meat, thyme, star anise, licorice, carrot, caraway, fennel, parsnip, parsley root, tarragon, Jerusalem artichoke, mint, oregano, roasted root vegetables, and many others.
batches come from neighbouring areas not classified as AOC. Domaine Jaume practices ultra-rational cultivation. Here, I chose not to do any barrel maturation, because I wanted to let the freshness of the terroir and the Syrah, complemented by the Grenache and Mourvèdre, speak for themselves in this area of Vinsobres nicknamed “the northernmost area of the South.” I did not want to hide the typicality of the clay-limestone hillsides, the cooler climate and the grape varieties of this blend.
This red wine is fresh because of the vineyard’s location in the northern section of the Southern Rhone Valley, with the altitude of the Vinsobres terroirs. The wine is reminiscent of certain Syrahs from the northern Côtes du Rhône appellations, such as Saint-Joseph and Crozes-Hermitage, and does not have the jammy notes typical of the extreme South. It is a wine with an aromatic profile resembling that of Syrah, with subtle and elegant touches of black pepper and black olive, with a floral note. The palate is both ample and fresh, expressive and refined, with extra-fine tannins, a moderate body, with intense flavours of cherry, star anise, cocoa, black olive and pepper that also give it a good length. It is difficult to find an easier-to-drink and more authentic wine! The best part is that this wine made at Domaine Jaume, in Vinsobres, from a blend of 55 % Grenache, 30 % Syrah and 15 % Mourvèdre, will gain in aromatic complexity and creaminess over the coming months while evolving over three to five years. Serve between 16 °C and 18 °C, depending on the season. The wine resonates particularly well with pasta served with black olives and pepper, as well as a leg of lamb with thyme.