Domaine Jamet - CĂ´tes du RhĂ´ne Rouge 2022
Located high above the town of Ampuis and the RhĂ´ne River, Domaine Jamet produces tiny quantities of stunning CĂ´te-RĂ´tie. The estate was founded in the 1950âs by Joseph Jamet, but it wasnât until 1976 that Domaine Jamet began bottling. In 1991 his sonâs Jean-Luc and Jean-Paul took charge of the business, slowly acquiring small parcels to expand the estate. Jean-Luc left in 2013 and today Jean-Paul and his wife Corrine run 7 hectares of beautiful vineyards.
The estate is spread across 16 different lieux-dits with vines averaging between 25 and 50 years old. The oldest vines are over 60 years old.
All of the different parcels are vinified separately. Yields are kept consistently low (35 hectolitre per hectare), with approximately 75% of fruit coming from the CĂ´te Brune and 25% from the CĂ´te Blonde. The Jamets believe the âsum is greater than the partsâ, so they prefer to produce a blend of CĂ´tes Brune and Blonde rather than single-vineyard wines. Great complexity is derived from the broad palate these lieux-dits provide with a tremendous variety of exposures, soils, and altitudes that result from these different plots.
The cave is now completely gravity fed and the wine is made without pushing the fruit or pumping the juice. Winemaking is deliberate, thoughtful, and precise, blending new and traditional concepts to produce a wine that speaks of its place. Jamet CĂ´te-RĂ´tie is aged using a blend of new and used oak barrels and demi-muids ranging from 3 to 10 years of age. The resulting wines are some of the most perfumed, textured and finessed one will find anywhere in the world.
While not receiving the attention of the signature wines, Domain Jametâs CĂ´tes du RhĂ´ne wines are a notch above the competition: the Red comes from 100% Syrah grown on Schist soils, destemmed and macerated for 2 weeks, and aged used barrels for 12 months. The White is made with Marsanne and Viognier grown on Schist and clay-limestone soils. Alcoholic and malolactic fermentation partly in barrels and partly in tanks, result in a wine that is fresh, with minerality, and ready to be enjoyed right away.
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Description
Located high above the town of Ampuis and the RhĂ´ne River, Domaine Jamet produces tiny quantities of stunning CĂ´te-RĂ´tie. The estate was founded in the 1950âs by Joseph Jamet, but it wasnât until 1976 that Domaine Jamet began bottling. In 1991 his sonâs Jean-Luc and Jean-Paul took charge of the business, slowly acquiring small parcels to expand the estate. Jean-Luc left in 2013 and today Jean-Paul and his wife Corrine run 7 hectares of beautiful vineyards.
The estate is spread across 16 different lieux-dits with vines averaging between 25 and 50 years old. The oldest vines are over 60 years old.
All of the different parcels are vinified separately. Yields are kept consistently low (35 hectolitre per hectare), with approximately 75% of fruit coming from the CĂ´te Brune and 25% from the CĂ´te Blonde. The Jamets believe the âsum is greater than the partsâ, so they prefer to produce a blend of CĂ´tes Brune and Blonde rather than single-vineyard wines. Great complexity is derived from the broad palate these lieux-dits provide with a tremendous variety of exposures, soils, and altitudes that result from these different plots.
The cave is now completely gravity fed and the wine is made without pushing the fruit or pumping the juice. Winemaking is deliberate, thoughtful, and precise, blending new and traditional concepts to produce a wine that speaks of its place. Jamet CĂ´te-RĂ´tie is aged using a blend of new and used oak barrels and demi-muids ranging from 3 to 10 years of age. The resulting wines are some of the most perfumed, textured and finessed one will find anywhere in the world.
While not receiving the attention of the signature wines, Domain Jametâs CĂ´tes du RhĂ´ne wines are a notch above the competition: the Red comes from 100% Syrah grown on Schist soils, destemmed and macerated for 2 weeks, and aged used barrels for 12 months. The White is made with Marsanne and Viognier grown on Schist and clay-limestone soils. Alcoholic and malolactic fermentation partly in barrels and partly in tanks, result in a wine that is fresh, with minerality, and ready to be enjoyed right away.
