Janasse, Domaine de la
Summary
Domaine de la Janasse is a family-owned estate spanning 90 hectares in France's Southern Rhône Valley, specializing in Châteauneuf-du-Pape wines from diverse terroirs including prestigious La Crau parcels with characteristic galets roulés and sandy soils. The Sabon siblings maintain traditional Rhône winemaking through Grenache-dominant blends, concrete fermentation, and parcel-specific viticulture while implementing sustainable farming practices and thoughtful aging regimens that honor regional character.
Heritage & Leadership
Domaine de la Janasse was established in 1973 when Aimé Sabon, who had previously sold his grapes to local cooperatives, decided to create his own winery. The domaine takes its name from the family's original vineyard plot in the La Janasse lieu-dit. Prior to founding the estate, the Sabon family had been growing grapes in the region for generations, with their agricultural roots in Courthézon dating back to the early 20th century.
In 1991, Aimé's son Christophe joined the domaine after completing his oenological studies in Beaune. His sister Isabelle followed in 2001, creating the current leadership team that manages all aspects of the business. Christophe oversees vineyard management and winemaking operations, while Isabelle handles the commercial and administrative responsibilities. Under their direction, Domaine de la Janasse has expanded its vineyard holdings and refined its winemaking approach while maintaining the family's traditional values.
The transition from father to children represented a significant milestone for the domaine, bringing new techniques and perspectives while honoring established practices. Aimé Sabon remained involved in an advisory capacity for many years, ensuring continuity in the domaine's development and philosophy.
Vineyards & Wines
Domaine de la Janasse manages approximately 90 hectares of vineyards spread across multiple appellations in the southern Rhône Valley. The estate's holdings include 15 hectares in Châteauneuf-du-Pape, divided among more than 70 distinct parcels. These vineyards feature the region's characteristic galets roulés (rounded stones) that store heat during the day and release it to the vines at night. Other parcels contain sandy soils that produce wines of notable finesse, and clay-limestone terroirs that contribute structure and depth.
The domaine's vineyards in Châteauneuf-du-Pape include plots in the prestigious La Crau sector, known for its deep soils and old vines. Additional holdings extend through Courthézon in the Côtes du Rhône and Côtes du Rhône Villages appellations, with parcels also dedicated to Vin de Pays production.
Grenache dominates the plantings at 75% of red varieties, complemented by Syrah, Mourvèdre, Carignan, and Cinsault. For white wines, the domaine grows Grenache Blanc, Clairette, Roussanne, Bourboulenc, and Viognier. Many vineyard blocks contain vines exceeding 40 years of age, with some Grenache parcels dating back 85-100 years.
The estate produces a range of wines including three Châteauneuf-du-Pape reds: the traditional cuvée, Chaupin (100% Grenache from sandy soils), and Vieilles Vignes (primarily old-vine Grenache with Syrah and Mourvèdre). Their white Châteauneuf-du-Pape blends traditional varieties. The portfolio extends to Côtes du Rhône in both colors, a Côtes du Rhône Villages Terre d'Argile, and Vin de Pays offerings under the Terre de Bussière and Viognier labels.
Philosophy & Practice
At Domaine de la Janasse, vineyard work follows traditional methods with careful attention to each parcel's specific needs. The Sabons practice sustainable viticulture, employing organic treatments when possible and limiting chemical interventions. Yields are controlled through winter pruning and green harvesting when necessary, typically averaging 25-30 hectoliters per hectare for Châteauneuf-du-Pape.
Harvest is conducted by hand, with grapes sorted both in the vineyard and at the winery. For red wines, the domaine primarily uses partial destemming, adjusting the percentage of whole clusters based on the vintage conditions and specific cuvée requirements. Fermentation occurs in concrete tanks, with gentle extraction methods including pump-overs and occasional délestage (rack and return).
The aging program varies by wine: the standard Châteauneuf-du-Pape spends 12-15 months in a combination of foudres (large oak vats) and used barrels, while the Vieilles Vignes sees 12-18 months in a higher proportion of barrels (15-20% new oak). The Chaupin cuvée ages primarily in foudres to preserve its fruit purity. White wines ferment and age in a combination of tanks and barrels with regular lees stirring.
The Sabons focus on expressing terroir through minimal intervention in the cellar. Wines are bottled with light filtration or entirely unfiltered depending on the cuvée. This approach reflects their commitment to producing wines that authentically represent their vineyard sites while maintaining consistency and quality across their range.