Paul Jaboulet Aîné
THE WINEMAKERS AT PAUL JABOULET AINE
ESTATES EMBODY A METICULOUS APPROACH, PRACTICING GENTLE VINIFICATION METHODS THAT PRIORITIZE THE PRESERVATION OF THE GRAPES’ INTEGRITY AND THE EXPRESSION OF THE TERROIRS’ UNIQUE CHARACTERISTICS.
The team employs a wide range of containers,
each carefully chosen to shape the aromatic profile and complexity of the wine.
features concrete eggs, barrels, demi-muids, conical tanks, and Clayvers. We tailor the selection of containers to the volume and choice of the cuvée, with a significant reduction in the use of wood in recent years.
you’ll find concrete eggs, conical tanks, barrels, and a few demi-muids. The aging process varies in terms of container selection and duration, depending on the cuvées. For example, Hermitage undergoes a longer aging period of 12 months in wood, while Thalabert leans towards 9 months. These durations evolve from year to year.
Each year, barrels are selected based on the cooper, wood origin, and toasting level.
In red wine production, we collaborate with 5-6 coopers. The blending of various barrels from our gives us added complexity.
Tastings of the different barrels occur throughout the aging process, ensuring the quality and character of our wines.