Producer Background:

Paul Jaboulet Aîné has been a trend-setting grower and shipper in the Rhône since 1834. The Jaboulet company was founded by Antoine Jaboulet (1807-1864), and his twin sons, Paul and Henri (1846-1892) 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 had been run by successive generations of sons from that side of the Jaboulet family, until 2006, when the Frey family bought Jaboulet and quickly implemented sweeping changes to return Jaboulet to the summit of quality Rhône producers.

Paul Jaboulet Aîné is one of the Rhône’s most recognizable wineries. The Jaboulet reputation rests on the quality of well-situated and well-tended vineyards. The winemaking changes implemented by the Frey family include severe selection, dramatically lower yields, long and steady fermentations and aging in newer barrels.

Jaboulet wines symbolize robustness and elegance, essential qualities of great wines. The crown jewel is Hermitage "La Chapelle," which Clive Coates asserts "is one of the great red wines of the world."

Wine Type: Dry Rose

Grape Type: 50% Grenache, 40% Cinsault, 10% Syrah.

Country: France

Region: Rhone

Vinification:

Parallèle 45 is named for the location of the vineyards on the 45th latitude, where a stone marker proclaims "Ici commence le midi" (Here begins the Midi). Recognized for its consistent excellence by the wine press, Parallèle 45 is a fruity and fleshy blend of Rhône grapes which can vary significantly to reflect the best varieties in any given vintage. The saignée method is used (Saignée, meaning "bleeding" in French, is a process that pumps off the juice from the red grape skins to produce a rosé wine). The wine is aged for a short time in thermoregulated tanks before bottling.

The 2006 harvest shows remarkable quality, due to careful leaf-thinning on the vines. ­ The grapes were carefully selected during the harvest so that only the best fruit was used for production. Grapes were placed in 20 kg plastic crates for protection during transport to the winery.

So far, the white wines have been aromatic and rich, fermented in barrels from various cooperages to encourage greater complexity. Crozes Hermitage varieties are fermented and vinified separately. After fermentation, regular stirring of the lees encourages depth, mellowness and elegance. White Hermitage wines are made utilizing grapes from individual soil types that are fermented and vinified separately, yielding expressive, round and full-bodied wines with excellent length on the palate. These great wines are barrel-aged to provide them with richer aromatic and flavor characters.

The 2006 red wines have been marked by powerful, ripe tannins; rich colors and aromas; noticeable minerality; excellent balance enhanced by prominent acidity; and great overall depth and complexity on the palate. For both reds and whites, 2006 produced a clear and well-balanced vintage at Jaboulet. 

Tasting Notes: With floral and crushed red cherry aromas, the wine shows full-bodied, ripe, mineral-driven fruit on the palate, with tangy undertones and a note of white pepper. The wine has a fresh, lip-smacking fruit character and an easygoing, uncomplicated nature that makes it pair well with a variety of dishes. The wine has acidity and tannins that are ripe but firm; this is no wimpy rosé. This hearty rosé is a winner.

Food Match: salads, quiche, grilled vegetables, fish, chicken, Asian cuisine.