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Jaboulet Cornas Domaine de Saint Pierre 2010

Syrah/Shiraz from Cornas, Rhone, France
  • WS91
  • RP91
  • WE90
0% ABV
  • RP94
  • JD92
  • D91
  • RP93
  • RP95
  • WE93
  • WS93
  • WS90
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0% ABV

Winemaker Notes

Most of the 4.7 hectares of Jaboulet's Domaine de St. Pierre were purchased in 1993. Located at the top of the hill, the appellation's highest point, the vineyard is situated near the little chapel of Saint Pierre. The soil is composed of silt-laden deposits and the 10 to 30 year-old Syrah vines are kept to a low yield of 30 to 35 hl/ha to encourage concentration, balance and complexity in the wines.

Critical Acclaim

All Vintages
WS 91
Wine Spectator
This captures the slightly taut, sinewy feel of the appellation, with a chalky spine driving the core of currant paste, tapenade and tobacco leaf flavors. The chalky edge takes over on the finish. Solid. Best from 2014 through 2022.
RP 91
Robert Parker's Wine Advocate
The 2010 Cornas Domaine de St.-Pierre is a more typical savage, nearly uncivilized effort exhibiting an inky/purple color as well as lots of pepper, beef blood, camphor, forest floor and blackberry characteristics. It is a wine of extraordinary intensity and superb concentration, but it is so tannic and backward that it needs to be forgotten for a decade. Even though it is in bottle, it has not evolved much since I tasted it from barrel last year.
WE 90
Wine Enthusiast
The oak influence has been trimmed back at Jaboulet in recent vintages, and this wine shows only traces of menthol and cedar. Cracked peppercorns and red cherries form the core aromas and flavors of this medium-bodied but long and mouthwatering wine. Approachable now, but it should age well for at least 10 years.
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Jaboulet

Paul Jaboulet Aine

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Paul Jaboulet Aine, Cornas, Rhone, France
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Paul Jaboulet Aîné has been a trend-setting grower and shipper in the Rhône since 1834. The Jaboulet company was founded by Antoine Jaboulet, and his twin sons, Paul and Henri continued to expand the family business. The elder son ("aîné" in French), Paul, established the company in its present form and gave it his own name. Since then, the company has been run by successive generations of sons from that side of the Jaboulet family.

The House of Paul Jaboulet Aîné is one of the Rhône’s most recognizable wineries. The reputation of Jaboulet wines rests on the quality of the well-situated and well-tended vineyards, on low yields, careful vinification, and diligent aging in oak casks. The Jaboulet family prefers carefully integrated oak aging, in which the influence of wood is never allowed to become excessive. Since this is an important point, they have their own cooper who makes and maintains their stock of barrels.

Jaboulet wines symbolize robustness and elegance, essential qualities of great wines. Their crown jewel is their Hermitage "La Chapelle" which Clive Coates states "is one of the great red wines of the world." Thomas Matthews of Wine Spectator has singled out Jaboulet as a producer which "offers reliable wines across the entire range of appellations (in the northern and southern Rhône)."

Distinguished as a fine Syrah producing zone since the 18th century, Cornas, like Cote Rotie, is made up of vineyards covering steep and hard-to-work, granite terraces. As a result the region’s wines fell out of favor during the mid 20th century when the global market was more focused on bulk wines and vineyards that yielded high quantities. It wasn’t until the 1980s when a group of energetic young winemakers reestablished the integrity of these precipitous terraces and also began making an ultra-modern style of Syrah. The new style didn’t need a decade before it was drinkable and could reach the consumer faster than the region’s traditional wines. Given the new quality coming out of the zone, its popularity once again soared and today a good Cornas can easily challenge many of those from Hermitage. Characteristics of Syrah from Cornas include teeth-staining flavors of blackberry jam, plum, pepper, violets, smoked game, charcoal, chalk dust and smoke.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

SWS322367_2010 Item# 138015