Crozes Hermitage Mule Noire

Saucisson brioché, Bavette with shallots, Entrecote with green pepper

50% in French oak vats, 25% in French oak barrels and 25% in Stainless steel for 12 months.

The grapes are hand picked, carefully sorted and then meticulously vinified using traditional methods. The maceration lasts 3 weeks with daily pump-overs.

In 1834, when Antoine Jaboulet set up his business in Tain l’Hermitage with the aim of producing great wines, he saw his future profession as cultivating the vineyards and maintaining the quality of the land. It was with this mindset that he quickly acquired his first vineyards on the Hermitage slopes and the Crozes Hermitage plains. In 2006, the Freys (owners of Chateau La Lagune in Bordeaux) took over Paul Jaboulet Aine, where winemaker Caroline now works with her teams in a single-minded quest for perfection; combining cutting-edge winemaking with the scrupulous care given to vines grown in exceptional terroirs. They have since also acquired vineyards in the appellations of Cote Rotie, Condrieu and Crozes Hermitage. All estates are now certified organic and the team broadly follow bio-dynamic principles. Jaboulet’s most celebrated wine is its famed Hermitage La Chapelle, named after the chapel that overlooks this most celebrated of vineyards. Jaboulet have owned the chapel since the end of the First World War – it’s an icon of this part of the Rhone Valley and marks where the best vines are grown.