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Domaine de La Janasse Chateauneuf du Pape Blanc 2017

The white Châteauneuf-du-Pape wines exhale notes of white and yellow blossom (lime blossom, acacia), the colour is golden, the mouth feel generous, fruity and full.
Maximum quantity that can be purchased: 6
In stock


Expert Year Vote
Wine Spectator 2015 93
Wine Advocated 2015 93
Wine Advocated 2017 93

Vintage N/A

Wine zones 60% Grenache blanc, 20% Clairette, 20% Roussanne

Alcol 14.50%

Format 0,75 L Standard

The richness of the mouth unfolds in a long sarabande of persistent aromas.
It is a basket of yellow and white flesh fruits, where peach and exotic fruits dominate. Hints of vanilla and brioche bring a touch of extra fat.
More details
Type Blend White
Classification AOC Châteauneuf du Pape
Temperature 8-10
Location La Janasse and La Crau quarters.
Soil Sandy-clay soil.
Produzione annua 4000
Ulteriori dettagli
More Information
Location La Janasse and La Crau quarters.
Climate N/A
Produzione annua 4000
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: 27, Chemin du Moulin – 84350 Courthezon (France)

Web site:

Year of starter: 1973

Winemaker: Isabelle Sabon and Christophe Sabon

Produced bottles:

Hectares: 90

In 1967, Aimé Sabon came back from his military service. He took over his father’s vines, who used to take his grapes to the wine cooperative. In 1973, Aimé built his own cellar. Domaine de la Janasse was born and named after the family farm that was in Courthézon, in the locality of “La Janasse”. Aimé was ambitious. He knew he had fabulous soil and he wanted to expand the estate by acquiring new plots. From 15 hectares at the very beginning, La Janasse has now reached more than 90 hectares. Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs. Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity.

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