Alain Jaume
Summary
Family-owned since 1826, Alain Jaume operates 90 hectares across Southern Rhône appellations, focusing on Grenache-dominant blends from their galets roulés-covered Châteauneuf-du-Pape vineyards and similar terroirs in Lirac and Vacqueyras. Their winemaking balances tradition with selective modern techniques, fermenting Grenache in concrete tanks while aging premium wines in oak barrels and foudres, with organic certification for their Châteauneuf-du-Pape vineyards since 2010.
Heritage & Leadership
Established in 1826 in the village of Orange in the Southern Rhône, Alain Jaume represents nearly two centuries of winemaking tradition. The estate remains firmly in family hands, now operated by the fifth and sixth generations of the Jaume family. Alain Jaume himself led the expansion of the family business in the 1970s and 1980s, and today his three children maintain active roles in the operation: Christophe oversees winemaking, Sébastien manages marketing and sales, while Hélène handles administrative responsibilities.
The family's holdings have grown strategically over generations, with significant acquisitions including Domaine Grand Veneur in Châteauneuf-du-Pape, Château Mazane in Vacqueyras, and Clos de Sixte in Lirac. A pivotal moment came in 2010 when the estate received organic certification from Ecocert for their Châteauneuf-du-Pape vineyards, reflecting their commitment to environmental stewardship. The Jaume family maintains a deliberate balance between respecting traditional Rhône winemaking methods while incorporating modern techniques where beneficial.
Vineyards & Wines
Alain Jaume's vineyard holdings span 90 hectares (225 acres) across several prestigious Southern Rhône appellations. Their Châteauneuf-du-Pape vineyards, under the Domaine Grand Veneur label, cover 16 hectares characterized by the appellation's signature galets roulés (rounded stones) atop clay-limestone subsoils. These vineyards are planted predominantly to Grenache (70%), supplemented by Syrah (20%) and Mourvèdre (10%), with vines averaging 60 years of age.
In Lirac, the 15-hectare Clos de Sixte vineyard features similar stony soils to Châteauneuf-du-Pape, situated at elevations between 120-150 meters. The Vacqueyras holdings at Château Mazane encompass 12 hectares of clay-limestone terraces at 260 meters elevation, planted to Grenache, Syrah, and Mourvèdre. Additional vineyards in Gigondas and various Côtes du Rhône villages complete their portfolio. The estate produces a comprehensive range of wines, from their flagship Châteauneuf-du-Pape "Les Origines" to their accessible "Réserve Grand Veneur" series, all reflecting their respective terroirs.
Philosophy & Practice
Alain Jaume follows certified organic farming practices across their Châteauneuf-du-Pape vineyards, with Ecocert certification obtained in 2010. This approach extends to their other vineyard sites, though not all carry formal certification. Their viticultural methods emphasize minimal intervention, with cover crops planted between rows to promote biodiversity and soil health.
The winemaking protocol begins with hand-harvesting and double sorting of grapes. For red wines, the family employs both traditional and modern techniques: Grenache typically undergoes fermentation in concrete tanks to preserve fruit purity, while Syrah and Mourvèdre see temperature-controlled fermentation in stainless steel. Aging regimens vary by wine: their premium Châteauneuf-du-Pape spends 14-16 months in a combination of oak barrels and foudres, while their Côtes du Rhône wines typically age 6-12 months in concrete tanks with a portion in used oak. White wines are fermented at controlled temperatures (16-18°C) in stainless steel to maintain aromatic freshness, with select cuvées seeing partial barrel fermentation and aging on lees for added complexity.