Domaine de la Jaufrette
The wines of Domaine de la Jaufrette are resolutely old-fashioned, as the domaine has refused to change the winemaking style since the André and Paulette Chastan moved to Orange in the 1950s. The couple both came from winemaking families in the Southern Rhone (André from Vaqueyras, Paulette from Gigondas), but they wanted to create their own domaine, so as a young married couple, they purchased land just on the edge of Chateauneuf-du-Pape and planted 5 hectares of Cotes-du-Rhone. Over the next decades, they took over the nearby family vineyards in Vacqueyras and Gigondas, purchased a few others, and in the 1980s, their son Alain was able to add a few hectares of Chateauneuf-du-Pape.Today, the Domaine de la Jaufrette is run by Alain’s son Frederic, who has maintained the same traditional winemaking philosophy while also returning to organic farming in the vineyards. No insecticides have been used since the 1980s and in 2014 the estate’s vineyards were officially certified as organic. Vinification is a slow process – the fermentation occurs naturally in large concrete tanks, where the wine is allowed to sit for up to a year. It is then aged in a mix of used foudres and barrels for another year or more. The wine is then bottled, and allowed to age for a minimum of another year, meaning that the wines are released when they are just starting to be ready to drink. All their wines are vinified in this same traditionally slow process that has practically disappeared from the region.
“Domaine de la Jaufrette is one of those domaines that wine-lovers are constantly on the search for — torchbearers of traditional winemaking who have refused to change their style for the sake of critics, and continue to produce exceptional wines that are both timeless and delicious.” -Josh Adler, Paris Wine Company
Chateauneuf du Pape
Varietal: Grenache, Syrah, Mourvèdre, Counoise
Farming Practice: Organic
Organic. 90% Grenache with the remainder Syrah, Mourvedre, and a little Counoise. This is old-school, traditional Chateaneuf-du-Pape. Whole-cluster fermentation, native yeast fermentation in concrete tanks, then 12-18 months of ageing in concrete, another 12-18 months in used oak barrels and foudres, and then at least 2 years more in the bottle before release.