Winemaker Notes
The entry-level Châteauneuf-du-Pape Rouge from Domaine de la Janasse is sourced from a wide variety of terroirs, totaling about 10 hectares, located in the northern part of the appellation and supplemented with a small portion of fruit from Le Crau. About 2/3 Grenache in most vintages, the rest of the blend includes varying amounts of Syrah, Mourvedre and Cinsault. Harvested by hand, the fruit is mostly destemmed (about 20% whole clusters are retained) with fermentation in vat. Macerations average between 21-28 days with daily, manual pigeage. The wine is then aged in foudre (80%) and French oak barrels (20%) of which a third are new.
Professional Ratings
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Jeb Dunnuck
The 2017 Châteauneuf Du Pape from this team checks in as 60% Grenache, 20% Syrah, 15% Mourvèdre and the rest Cinsault and other permitted varieties brought up in foudre and barrels. A sexy nose of kirsch liqueur, blackberries, flowery incense, and ground pepper gives way to a medium to full-bodied, layered, elegant wine that has plenty of tannins, terrific balance, and a great finish. Rating: 93+
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James Suckling
The Janasse signature of deeply fleshy and supple dark berries is strong here, as is the fragrant perfume and delicate, spicy edge. The palate is very succulent and attractively rich, ripe and juicy. Vibrant and silky, offering a juicy, lithe and attractive feel and a focused, fresh finish. Drink or hold.
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Wine Spectator
Alluring tobacco, alder and grilled herb notes lead the way, followed by silky mulled cherry and red currant fruit flavors. A sandalwood echo runs through the finish. A charming old-school version that is approachable now. Drink now through 2029.
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Robert Parker's Wine Advocate
A blend of 60% Grenache, 20% Syrah, 15% Mourvèdre and 5% other varieties, the 2017 Chateauneuf du Pape is full-bodied, supple and easy to drink, loaded with concentrated black raspberries spiced with hints of clove, allspice and clove. It's a ripe, plush wine to enjoy in its first decade.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.