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Domaine de la Janasse Chateauneuf-du-Pape Cuvee Chaupin 2001

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP95
  • WS94
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Winemaker Notes

Critical Acclaim

RP 95
The Wine Advocate

Made from 100% Grenache (60-year old vines planted in one of the region’s coolest terroirs), the 2001 Chateauneuf du Pape Cuvee Chaupin sees no new oak, contrary to what readers may have heard elsewhere. The saturated purple/plum color is followed by a big, sweet bouquet of raspberries, black kirsch liqueur, and a hint of white flowers. Chewy and full-bodied, with slightly more structure and tannin than usual, this surprisingly elegant yet full-flavored 2001 will benefit from another 1-3 years of cellaring. The most backward and structured Chaupin made between 1998 and 2001, it could easily be mistaken for a top grand cru red Burgundy from a great vintage.

WS 94
Wine Spectator

This is rich and layered, but silky and refined, displaying impressive range to the pastis, blueberry, fig and blackberry fruit, all inlaid with licorice snap and dried blood orange notes. The long, polished finish has nicely buried minerality.

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Domaine de la Janasse

Domaine de la Janasse

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Domaine de la Janasse, , France - Rhone
Domaine de la Janasse
Domaine de la Janasse has quickly become one of the Superstar estates of Chateauneuf-du-Pape. Led by the dynamic Christophe Sabon, the estate combines the best of both traditional and modern techniques to craft a collection of truly riveting wines from “simple” value-priced VDP’s to benchmark Châteauneufs.

The estate was founded in 1976 by Aimé Sabon, Christophe’s father, who still oversees the vineyards and farms organically. The property consists of 40 Hectares, spread over as many as 70 different parcels throughout the appellation.

While Aime works in the vineyards, his son, Christophe Sabon, is in charge of wine production. Christophe is a self-proclaimed “great defender of Grenache,” which still represents 75% of their vines. He manages the common rusticity of Grenache-based wines through meticulous work in the vineyards and cellar. The result is a wide range of lavishly ripe, extracted Châteauneuf-du-Papes and Cotes-du-Rhônes that are complex and yet balanced with acidity -- often in contradiction to an appellation better known for sheer exuberance and power. As Robert Parker points out: “The young and talented Christophe Sabon continues to display the sure-handed touch of a veteran winemaker”.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LSB130714_2001 Item# 130714

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