Domaine Paul Jaboulet Aîné Winery Guide


Last updated: March 18, 2024

Winery Overview

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 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 simple – “Nothing less than perfection,” Frey exclaims.

To that end, Caroline Frey has made considerable changes in the domaine since 2006. 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.

Despite all these remarkable achievements, Jaboulet is still primarily renowned for its iconic wine – Hermitage La Chapelle. Collectors and connoisseurs go positively nuts over La Chapelle, particularly the 2009 vintage, in which Robert Parker awarded 96-98 points! La Chapelle is a sumptuous wine with superb balance and poise produced since 1919 by blending a range of unique terroirs in the appellation. This is one of the finest examples of the region but 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 Contact Details

Domaine Paul Jaboulet Aîné

RN 7 – Les Jalets B.P 46
La Roche de Glun 26600 Tain' l'Hermitage

Email: [email protected]
Tel +33 (0) 04 75 84 68 93
Fax +33 (0) 04 75 84 56 14
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Facts & Figures


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

Grape Varieties Used by the Winery

  • Clairette

    Savor Clairette blanche, a captivating white wine grape from France's Chateauneuf-du-Pape, Provence, Rhône, and Languedoc vineyards

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  • Marsanne

    Uncover the allure of Marsanne grape variety. From its traditional role in Rhône blends to the new wave of single-varietal Marsanne wines.

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  • Roussanne

    Learn about Roussanne, the elegant white grape native to Rhône. Often blended with Marsanne, explore its unique qualities and rich heritage in our guide.

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  • Viognier

    Viognier comes from the northern Rhône valley AOC of Condrieu and is where its most famous white wines are produced.

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  • Cinsault

    Cinsault is a red wine grape that is important in the Languedoc-Roussillon wine region of France because of its tolerance to high temperatures.

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  • Mourvedre

    Mourvèdre is a red wine grape variety of mysterious origin that's grown around the world, including the Rhone and Provence regions of France.

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  • Syrah

    Syrah is dark-skinned and perhaps the most underrated of the 'noble' red grape varieties.

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Winery Appellations


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James lawrence

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