Domaine de La Janasse Principaute d'Orange Terre de Bussiere Rouge Magnum 2018

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Details of wine

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Color

Rosso rubino intenso.

Smell

Note di frutta rossa e cuoio.

Taste

Ben strutturato, la cuvée Terre de Bussière combina la delicatezza del Merlot con una verve meridionale più classica, su note di frutti neri e cuoio.

Pairings

Cucina mediterranea.

Details

Features

YEAR 2018
VINES Cabernet Franc, Cabernet Sauvignon, 55% Merlot, 25% Syrah, 10% Grenache
ALCOL 14.50
FORMAT 1,50 L Magnum

Details

Informations

TEMPERATURE 16-18
LOCATION La località conosciuta come "Bussière" è un terreno alluvionale ghiaioso ai confini dell'Ouvèze, nel comune di Courthézon (Francia)
GROUND Terreno alluvionale ghiaioso.
REFINEMENT In botti, per i Merlot (di cui 1/3 sono botti nuove), e in tini di cemento, per 12 mesi.
WINEMAKING Diraspatura al 90% poi macerazione da 12 a 15 giorni.
DECANTING 1 ora
PRODUCTION Le viti sono coltivate senza pesticidi né insetticidi e il concime è naturale.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Spectator 2010 89
Wine Advocated 2016 89
Wine Advocated 2017 89
James Suckling 2016 90

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Name: Domaine de la Janasse
Start-up year: 1973
Cultivated hectares: 90
Winemaker name: Isabelle Sabon and Christophe Sabon
Address: 27, Chemin du Moulin – Courthezon (France)
Web Site: www.lajanasse.com

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.