2016 Domaine de la Janasse Chateauneuf-du-Pape Tradition

Year: 2016
Appellation: Rhone
Country: France
Wine Spectator: 93
Vinous Media: 91-93
James Suckling: 92
Jeb Dunnuck: 94-96
Red Wine

Pre-Order
DUE IN: WINTER 2018

Price :
$46.95

"A lovely beam of cassis and dark plum fruit streams through, laced with anise and graphite notes and driving through a sage brush–accented finish. Shows the ripe, focused, racy feel of the vintage. Best from 2020 through 2030." -J.M.(WS)

"Vivid ruby-red. Intensely perfumed, mineral-accented aromas of ripe red and blue fruits, cola and incense expand with aeration. Palate-staining raspberry and boysenberry flavors are joined by an exotic floral pastille quality that builds steadily on the back half. Rich but bright and energetic as well, showing impressive finishing clarity and smooth tannins that add shape and closing grip." (VM)

"A creamy, honey-drizzled nose with baked pear, apple and melon fruits. The palate has a creamy, gently spicy and smooth feel to it. Rich but fresh. Drink now." (JS)

"Incorporating 10% Syrah and 15% Mourvèdre, the Grenache-dominated 2016 Châteauneuf-du-Pape (there's a touch of Cinsault) sports a saturated ruby/purple color. It shows hints of new oak in its black raspberries, blackberry, cured meats, crushed violets and spice-driven aromatics. This gives way to a rich, incredibly concentrated base cuvée that could easily be mistaken for the Vieille Vignes from another good year. Polished, concentrated and young, it's going to need bottle age." (JD)

Winery Notes:
The entry-level Châteauneuf-du-Pape Rouge from Domaine de la Janasse is sourced from a wide variety of terroirs, totaling about 10 hectares, located in the northern part of the appellation and supplemented with a small portion of fruit from Le Crau. About 2/3 Grenache in most vintages, the rest of the blend includes varying amounts of Syrah, Mourvedre and Cinsault. Harvested by hand, the fruit is mostly destemmed (about 20% whole clusters are retained) with fermentation in vat. Macerations average between 21-28 days with daily, manual pigeage. The wine is then aged in foudre (80%) and French oak barrels (20%) of which a third are new.