In the cellars... Autumn - Winter 2007 - 2008

With regard to our white wines, we believe the sugar/acidity balance has been reached: we do not allow the grapes to carry on increasing in concentration on the vine, so that we are able to retain the most fresh and floral aromatic potential possible. Strict sorting on the vine ensured that only grapes of exceptional quality were pressed.
Half way through fermentation, the wines were put in barrel: we chose this year to use only 15% new wood, as we are constantly striving for aromatic complexity, as well as mineral- and floral-based definition in our wines. Towards the end of fermentation, we began the stirring process, so as to make use of the organoleptic and stabilising properties of the lees, and this was carried out every other day. This was followed by malolactic fermentation, which will give the wines added complexity.
This vintage is marked by the wonderful freshness of our St Péray, the aromatic richness and extraordinary fullness of the Condrieu and the marvellous aromatic intensity of the Hermitages.
The Crozes and Saint-Joseph are very elegant and fruit-driven, with aromatic differences on the palate that are due to the different terroirs. The white wines are very sound and look to have good ageing potential.

For the reds, we are having to be patient: a cool, damp summer meant that ripening was slow. Some plots were harvested on 21st September, after which we awaited a real improvement in the taste of the grapes. The moment arrived and we set to work on Domaine de Thalabert on 28th September. Harvesting of the Hermitages began on 3rd October and was completed on 9th October, the last day of the harvest on which Domaine Roure and Domaine de Saint Pierre were harvested at the same time.
The 2007 vintage will be notable for the fact that harvesting was staggered: 5 weeks allowed the fruit to develop real maturity. The risks involved in this strategy are offset by the finesse of the wines: silky and well-integrated tannins surrounding a pleasingly grainy texture and a very strong, dark colour.

Reasoned agriculture

The Jaboulet vineyards passed the audit of qualification to reasoned Agriculture on Friday 6th July 2007 with success !
No mistake was pointed out of the fifty requirements of the reference frame examined on the following topics: knowledge of the exploitation, traceability of the agriculture practices, health and safety at work, management of the grounds, fertilization, plant health treatments, prevention of pollution and waste management. The certificate of qualification will be delivered to us for 5 years with an audit of follow-up envisaged by 2010.
This qualification constitutes the first stage towards the objective of double certification ISO 9001/ISO 14001.

Inside our cellars... Spring - Summer 2007

The reds of the 2006 vintage are currently ageing at Vineum. The alteration work of the tanks of storages and the boilers of disinfections of the barrels were completed at the end of June. Summer rackings are also starting in order to oxygenate the wines to guarantee their good stabilization. On that occasion of the blending of harmonization are carried out. The barrels of different ages, various heatings, various coopers are assembled in order to obtain a blend as close as possible to the final wine.

Concerning the 2006 white wines the fi nal blends were carried out in June. The new « Hermitage La Chapelle Blanc» is selected among the most elegant barrels from our Rocoules terroir. The bottling of the 2006 white wines is envisaged at the end of July.

The expression, complexity and fruityness of the 2006 whites are very satisfactory. A beautiful vivacity supported by an elegant volume give this vintage the mineral aspect and powel we hoped for. The red wines of 2005 completed their final stage of ageing some were fi ned with egg white to refine the tannic power and all have been bottled after racking at the beginning of July.