Profile of Domaine Paul Jaboulet Aîné

This impressive producer of superb, expertly crafted Rhône wines sets the standard for excellence that others aspire to follow. Jaboulet is renowned for its remarkable Hermitage La Chapelle, a wine that routinely fetches vast sums at auction, particularly for the older, rarer vintages. However, that is not to suggest that Jaboulet is a one-trick pony – far from it. All the wines produced here show remarkable consistency, especially the examples from the northern Rhône appellations.

Jaboulet began its journey in the 19th century when pioneer Antonine Jaboulet started a small domaine in 1834 on the famous hillside of Tain l’Hermitage. Moving cautiously, Antonine acquired choice vineyards in the surrounding appellations of Hermitage and Crozes-Hermitage. He quickly established a formidable reputation for quality maintained by the subsequent generations of the Jaboulet family – they successively built up an enviable portfolio of vineyards, including Saint-Joseph, Cornas, and Saint-Peray. However, in 2006, Jaboulet came under new ownership when the Frey family decided to expand into Rhône wine production. The family was longstanding producers of top Champagne and Bordeaux at La Lagune’s estate and so were more than qualified to continue the work of the legendary Jaboulet family. Daughter Caroline Frey was appointed to run the estate, a winemaker of some pedigree and renown who graduated at the top of her enology class at Bordeaux University. Her aim for Jaboulet was a simple one – “Nothing less than perfection,” Frey exclaims.

To that end, Caroline Frey has made considerable changes in the domaine since 2006. For a start, she has spearheaded a move toward organic and biodynamic viticulture, earning a Sustainable Farming status in 2006. The domaine has also acquired vineyards in the legendary appellations of Cote-Rotie and Condrieu, adding great prestige to this already hugely respected outfit. Fully aware of the vital importance of continuous investment, Caroline installed a new, state-of-the-art gravity-operate cellar in 2010.

Jaboulet is still primarily renowned for its icon wine – Hermitage La Chapelle, despite all these remarkable achievements. Collectors and connoisseurs go positively nuts over La Chapelle, particularly the 2009 vintage, which Robert Parker awarded 96-98 points! Produced since 1919 by blending a range of unique terroirs in the appellation, La Chapelle is a sumptuous wine with marvelous balance and poise. This is one of the finest examples of the region, but it is also one of the greatest wines ever made. You must try it at least once in your lifetime!

Wines produced

  • Domaines Paul Jaboulet Aine Hermitage La Chapelle (red)

    100% Syrah from old vines. Fermentation takes place in stainless steel vats. The wine is then aged for a period of 15-18 months in French oak casks, a proportion of which will be new. A complex, structured wine that will improve greatly with bottle age.

  • Domaines Paul Jaboulet Aine Hermitage La Chapelle (white)

    80% Marsanne, 20% Rousanne. Fermentation takes place in French oak casks, to encourage controlled oxidation. The wine is then subject to malolatic fermentation and lees stirring in cask, to promote texture and weight.

  • Domaines Paul Jaboulet Aine Crozes-Hermitage Les Jalets

    100% Syrah. Fermentation takes place in stainless steel vats. The wine is then aged in vat and in bottle before release.

  • Domaines Paul Jaboulet Aine Saint-Joseph Le Grand Pompee

    100% Syrah. Fermentation takes place in stainless steel vats. The wine is then aged for a period of 9 months in 15% new French oak.

  • Domaines Paul Jaboulet Aine Cornas Les Grandes Terrasses

    100% Syrah. Fermentation takes place in stainless steel vats. The wine is then aged for a period of 12 months in 20% new French oak.

  • Domaines Paul Jaboulet Aine Gigondas Pierre Aiguille

    80% Grenache, 10% Syrah, 10% Mourvedre. Fermentation takes place in stainless steel vats. The wine is then aged for a period of 6 months in French oak casks.

  • Domaines Paul Jaboulet Aine Saint Peray Les Sauvageres

    80% Marsanne. 20% Roussanne. Whole bunch fermentation takes place in oak casks – 20% of which are new. The wine is then aged for a period of 9 months in oak casks with lees stirring.

Winery details

Domaine Paul Jaboulet Aîné

RN 7 – Les Jalets B.P 46
La Roche de Glun 26600 Tain' l'Hermitage
Tel +33 (0) 04 75 84 68 93
Fax +33 (0) 04 75 84 56 14

AOC Hermitage
Area under vine
Approximately 114 Hectares
Age of vines
30 years+
Oak barrel origin
Caroline Frey
Caroline Frey
Approximately 17189 cases per annum
Grape varietals
Syrah, Viognier, Marsanne, Roussanne, Grenache, Clairette, Mourvedre, Cinsault and others

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