Domaine Philippe & Vincent Jaboulet

Philippe Jaboulet and his son, Vincent, carry on long-established family winemaking traditions at Domaine Philippe & Vincent Jaboulet in Crozes-Hermitage. Located in the northern Rhône Valley about one mile south of Tain l’Hermitage, the domaine was founded in 2006 following the sale of Maison Paul Jaboulet Ainé, where Philippe managed the family’s vineyards and handled all grape purchasing.

After the sale, Philippe and Vincent retained about 32 acres of the family’s vineyards, including most notably a parcel of the original Thalabert vineyard, which is situated in the Crozes-Hermitage appellation. (Philippe and Vincent Jaboulet acquired another 37 acres to add to the newly formed domaine, including a small plot in Cornas-1.7 acres.) The parcel from the Thalabert vineyard that belonged to Paul Jaboulet Ainé was renamed Nouvelère, commemorating the ‘new era’. The domaine’s Nouvelère wine is produced from the vineyard’s oldest vines, up to 80 years old. (See below.)

The domaine owns other vineyard holdings in Crozes-Hermitage, where relatively younger vines yield full-bodied reds from the Syrah variety. These wines are aged in tanks and both small and large oak barrels; no new wood barrels are employed.) These reds are released two years after the vintage. The domaine’s Crozes Hermitage white wine comes from the Marsanne grape.

In Hermitage, the Syrah wines are sourced from 30-year-old vines in the Les Dionnières lieu-dit; the grapes are raised carefully: organic fertilizer and no chemical insecticides. The family also produces limited quantities of Hermitage white wines, made from 100% Roussanne grapes; in Cornas, a small amount of red wine is produced.

The entire domaine has received the High Environmental Value certification from the French Ministry of Agriculture, recognition of the domaine’s efforts to implement environmentally respectful practices, according to Vincent Jaboulet.

Current Selections

  • Crozes-Hermitage Blanc

    Terroir: Crozes-Hermitage is the largest vineyard amongst the northern appellations, producing both red and white wines. This Crozes-Hermitage white is made entirely from estate-grown grapes, like all the wines produced by the estate. It is made 100% of the Marsanne grape with vines averaging 30 years old. The soil is composed of alluvial deposit and small pebbles, typical of Crozes Hermitage. The pebbles capture the heat during the day and release it at night, which helps maturation of the grapes.

    Vinification: Philippe and Vincent practice a sustainable farming, respecting the nature as much as possible. They received the HEV certification (sustainable certification) which guarantees high level of environmental performance. This certification was created as a contribution to the implementation of the agro-ecological project launched by the French Minister in December 2012. To improve complexity, they lower the yields to 35-40hl/ha, by practicing green harvest and planting vines closer to each other forcing the vines to compete against each other which naturally regulate the yields. The grapes are hand-harvested, destemmed and chilled for 24 to 48 hours in order to preserve the aromas of the fruit and spread out the work in the winery.

    The fermentation occurs in temperature controlled stainless steel vats, in cold temperature, to extract more fruit. Maceration lasts three to four weeks, which is long. Both Pump-overs and punch-downs are performed. The goal is to extract color, aromas and tannins to express the terroir. It also requires longer ageing. The malolactic fermentation is stopped in order to keep the freshness. The wine is aged for 10 months in stainless steel tank (80%) and in 228-liter oak barrels (20%).

    View 2016 Vintage
    Browse Other Vintages:
  • Crozes-Hermitage Rouge

    Terroir: Crozes-Hermitage is the largest vineyard amongst the northern appellations, producing both red and white wines. This Crozes-Hermitage red is made entirely from estate-grown grapes, like all the wines produced by the estate. It is made 100% of syrah grape with vines averaging 35 years old. The soil is composed of alluvial deposit and small pebbles, typical of Crozes Hermitage. The pebbles capture the heat during the day and release it at night, which helps maturation of the grapes. The goal is to produce a fruity wine, fresh, with a good tannic structure.

    Vinification: Philippe and Vincent practice a sustainable farming, respecting the nature as much as possible. They received the HEV certification (sustainable certification) which guarantees high level of environmental performance. This certification was created as a contribution to the implementation of the agro-ecological project launched by the French Minister in December 2012. To improve complexity, they lower the yields to 35-40hl/ha, by practicing green harvest and planting vines closer to each other forcing the vines to compete against each other which naturally regulate the yields. The grapes are hand-harvested, destemmed and chilled for 24 to 48 hours in order to preserve the aromas of the fruit and spread out the work in the winery. The fermentation occurs in temperature controlled stainless steel or concrete vats, in cold temperature, to extract more fruit. Maceration lasts three to four weeks, which is long. Both Pump-overs and punch-downs are performed twice a day. The goal is to extract color, aromas and tannins to express the terroir. It also requires longer ageing. The wine is aged for 24 months in stainless steel and concrete tank (80%) and in oak barrels and stainless steel vats (20%). No new oak is used.

    View 2014 Vintage
    Browse Other Vintages:
  • Crozes-Hermitage Nouvelère

    Terroir: After the sale, Philippe and Vincent retained about 32 acres of the family’s vineyards, including most notably a parcel of the original Thalabert vineyard, which is situated in the Crozes-Hermitage appellation. The parcel from the Thalabert vineyard that belonged to Paul Jaboulet Aîné was renamed Nouvelère, commemorating the ‘new era’.

    The vineyard plot now known as Nouvelère, and before Thalabert, the Jaboulet family called this parcel Les Grandes Vignes, a recognition of (and tribute to) the old age of the vines, which are between 50-80 years old. The Crozes-Hermitage Nouvelère vineyard is scattered with big, boulder-sized rocks and large pebbles, so the high-density plantation of the vines must be entirely worked by hand; they are trellised in échalas style, which is the appellation's classic single pole design. It is made entirely from estate-grown grapes, like all the wines produced by the estate.

    Vinification: Philippe and Vincent practice a sustainable farming, respecting the nature as much as possible. They received the HEV certification (sustainable certification) which guarantees high level of environmental performance. This certification was created as a contribution to the implementation of the agro-ecological project launched by the French Minister in December 2012. To improve complexity, they lower the yields to 35-40hl/ha, by practicing green harvest and planting vines closer to each other forcing the vines to compete against each other which naturally regulate the yields. The grapes are hand-harvested, destemmed and chilled for 24 to 48 hours in order to preserve the aromas of the fruit and spread out the work in the winery. The fermentation occurs in wooden vats to allow complex and smooth tannins through micro-oxygenation. Maceration lasts three to four weeks, which is long. Both Pump-overs and punch-downs are performed twice a day. The goal is to extract color, aromas and tannins to express the terroir. It also requires longer ageing. This wine was aged for 24 months in oak barrel, 30% in 25hl barrel called “foudre” and 70% in small 228l barrels (some new oak).

    View 2012 Vintage
    Browse Other Vintages:
  • Ermitage Blanc

    Terroir: Over centuries, this mythical cru has built its reputation on a single hill, and an epic history. Sheltered from northerly winds, most of the hillsides are south-facing and receive good exposure to the sun while enjoying a Mediterranean climate.

    The harmony between the soils and the sun exposure allows the syrah varietal to express its strength perfectly. This balance is also reflected in the tannins that oscillate between strength and finesse. The wines from the Hermitage hill can be spelled with or without the “H”. Philippe and Vincent made the choice to not use the “H” because “Ermitage” is the original spelling of the appellation. The Hermitage hill is home to numerous parcels, planted on steep slopes and often on terraces. This Ermitage white is particular because it is made 100% from the Roussanne grape. There is no Marsanne. Roussanne is named after its ripe skin color, a reddish-gold pigment that equates to the French word Roux (red-brown). The variety is thought to have originated in the northern Rhone Valley, where the majority of modern day plantings are found because it benefits from the warm temperatures and long sunlight hours it needs to achieve full maturity.

    It is made entirely from estate-grown grapes, like all the wines produced by the estate. The average age of the vines is 40 years. They benefit from South exposure and are planted on soil made of loess, in two lieu-dits, “Maison Blanche” and “Les Beaumes”.

    View 2012 Vintage
    Browse Other Vintages:
  • Ermitage Rouge

    Terroir: Over centuries, this mythical cru has built its reputation on a single hill, and an epic history. Sheltered from northerly winds, most of the hillsides are south-facing and receive good exposure to the sun while enjoying a Mediterranean climate. The harmony between the soils and the sun exposure allows the syrah varietal to express its strength perfectly. This balance is also reflected in the tannins that oscillate between strength and finesse. The wines from the Hermitage hill can be spelled with or without the “H”. Philippe and Vincent made the choice to not use the “H” because “Ermitage” is the original spelling of the appellation. The Hermitage hill is home to numerous parcels, planted on steep slopes and often on terraces. This wine is sourced from 40-year-old vines in the “Les Dionnières” lieu-dit (about 1ha). It is made entirely from estate-grown grapes, like all the wines produced by the estate. Softness and roundness will evolve with age.

    Vinification: Philippe and Vincent practice a sustainable farming, respecting the nature as much as possible. They received the HEV certification (sustainable certification) which guarantees high level of environmental performance. This certification was created as a contribution to the implementation of the agro-ecological project launched by the French Minister in December 2012. To improve complexity, they lower the yields to 35-40hl/ha, by practicing green harvest and planting vines closer to each other forcing the vines to compete against each other which naturally regulate the yields. The grapes are hand-harvested, destemmed and chilled for 24 to 48 hours in order to preserve the aromas of the fruit and spread out the work in the winery. The fermentation occurs in wooden vats to allow complex and smooth tannins through micro-oxygenation. Maceration lasts three to four weeks, which is long. Both Pump-overs and punch-downs are performed twice a day. The goal is to extract color, aromas and tannins to express the terroir. It also requires longer ageing. This wine was aged for 24 months in 228-liter oak barrel (50% new oak).

    View 2012 Vintage
    Browse Other Vintages:
  • Cornas

    Terroir: The abrupt, south-facing slopes form a natural amphitheater that protects the vines from cold winds. Cornas means “burnt earth” in old Celtic. The south-facing vines mature early (sunlight bath), which is why this appellation is the first red to be harvested in the Northern Côtes du Rhône. Cornas is a very dark red wine: almost black with purplish tints when young, becoming amber with age. It is one of the most robust French wines. These wines age superbly: their tannins round over time and they develop aromas of black fruits, with a spiced, “licorice” finish. This wine is made from a parcel of 2.5 ha on a south/south-east exposed hillside. It is made entirely from estate-grown grapes, like all the wines produced by the estate. Vines are 20 to 30 years old.

    Vinification: Philippe and Vincent practice a sustainable farming, respecting the nature as much as possible. They received the HEV certification (sustainable certification) which guarantees high level of environmental performance. This certification was created as a contribution to the implementation of the agro-ecological project launched by the French Minister in December 2012.

    To improve complexity, they lower the yields to 35-40hl/ha, by practicing green harvest and planting vines closer to each other forcing the vines to compete against each other which naturally regulate the yields. The grapes are hand-harvested, destemmed and chilled for 24 to 48 hours in order to preserve the aromas of the fruit and spread out the work in the winery.

    The fermentation occurs in wooden vats to allow complex and smooth tannins through micro-oxygenation. Maceration lasts three to four weeks, which is long. Both Pump-overs and punch-downs are performed twice a day. The goal is to extract color, aromas and tannins to express the terroir. It also requires longer ageing. Just like Ermitage Red, this wine was aged for 24 months in 228-liter oak barrel (50% new oak).

    View 2012 Vintage
    Browse Other Vintages:

Showing : 6