For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Jaboulet Domaine Raymond Roure Crozes Hermitage 1998
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)."
A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’
In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.
Inky magenta in color with aromas of violets, herbs and spices, Blaufrankisch was first documented in Austria as far back as the 18th century and today is the second most planted red variety in Austria after its own offspring, Zweigelt. Blaufrankisch thrives in Burgenland as well as in the warmer sites of Niederösterreich (including Wachau, Kremstal, Kamptal). While most of the global acreage of Blaufrankisch remains in Austria, the variety has travelled a bit outside of its homeland and taken on a few different names. In Hungary it remains well regarded and goes by Kékfrankos; in Bulgaria it is Gamé; in the Czech Republic, Serbia and Croatia, Frankovka; and in Friuli, it is called, Franconia. The Germans call it Lemberger. Oregon claims a small amount of acreage; there it goes by its Austrian name.
In the glass
Blaufrankisch typically has a deep red to purple color, medium body, fine tannins and a racy acidity. On the palate it is full of blackberry, black cherry, tart red cherry and accents of black pepper, herbs and allspice.
Versatile because of its deep fruit, and medium tannins and acidity, Blaufrankisch goes well with smoked sausage, lighter meats, vinegar marinades, balsamic dressings, tomato-based sauces and of course, traditional Austrian dishes like red potato goulash and creamy spaetzle.
In pre-Medieval times grapes were divided into superior quality, that is those whose origins lay with the Franks, called “Frankisch,” and then all others, which were deemed inferior. Because this grape was well revered, it got the name, blau (meaning blue or dark) and “Frankisch,” or Blaufrankisch. The grape was actually born from a crossing of Blauer Zimmettraube and Gouais blanc, the latter also a parent of many of our modern favorites: Chardonnay, Gamay, Aligoté, Riesling and Furmint!