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Domaine de la Janasse Chateauneuf-du-Pape Vieilles Vignes 2003

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP98
  • WS96
0% ABV
  • RP98
  • WS97
  • V96
  • V96
  • WS93
  • RP92
  • WS95
  • RP94
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Winemaker Notes

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
Possibly the wine of the vintage and the best bottle of this I’ve had to date, the 2003 Domaine de la Janasse Chateauneuf du Pape Vieilles Vignes has a drop-dead gorgeous bouquet of spice-laden red and black fruits, licorice, graphite and mineral to go with a seamless, full-bodied and decadently-styled palate. Seriously rich and voluptuous, yet also perfectly balanced, poised and fresh, this beauty should continue to shine for another decade, although I see no reason to delay gratification.
WS 96
Wine Spectator
Gorgeous raspberry ganache and spice aromas give way to richly layered but silky smooth notes of boysenberry, blackberry, mocha, mineral and tar. Long, pure beam of fruit resonates through the finish. Fantastic purity and finesse for the vintage.
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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”.

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

Blended from the most important red grapes of the Duoro Valley, Port is th e famous fortified wine from Portugal. Though it is based on the Touriga Nacional grape, there are officially over 80 varieties that can be used in Port production. Usually, in addition to Touriga Nacional, it is only four main varieties that typically finish up the blend: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Francesa. Other wine regions of the world produce fortified wine of a similar style from the same grapes or others.

There are numerous styles of Port: Ruby, Tawny, Vintage, LBV, White, Colheita, and a few unusual others.

Ruby ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates.

Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny Port indicates the average year of the grapes in the bottle.

When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2011, 2009, 2007, 2003, 2000, 1997 and 1994. Vintage Ports are complex and full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate.

LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink upon release. Serve most Ports slightly chilled at around 55-65°F.

SMSVIELLIES_2003 Item# 130716

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