J Paul & Loic Jamet, Domaine
Summary
Domaine J Paul & Loic Jamet is a father-son operation managing 8 hectares across Côte-Rôtie's steep slopes in the northern Rhône Valley, crafting primarily Syrah-based wines from diverse schist soils spanning both Côte Blonde and Côte Brune. Their traditional approach features significant whole-cluster fermentation, native yeast fermentation in concrete, extended barrel aging with minimal new oak, and bottling without fining or filtration—preserving the authentic character of their terroir.
Heritage & Leadership
Domaine J Paul & Loic Jamet represents the continuation of the Jamet family's winemaking tradition in Côte-Rôtie following a significant change in 2013. After working together for decades at the original Domaine Jamet, brothers Jean-Paul and Jean-Luc Jamet divided their family estate. Jean-Paul Jamet continued operating under the Domaine Jamet name alongside his son Loïc, who joined the family business after completing his oenology studies. This father-son partnership maintains the family's deep roots in the northern Rhône, where the Jamets have been cultivating vines since 1976 when Jean-Paul and Jean-Luc's father, Joseph Jamet, established the original domaine.
The transition to the current leadership structure allowed Jean-Paul and Loïc to focus on their shared winemaking philosophy while maintaining continuity with the techniques that built the Jamet reputation in Côte-Rôtie. Their leadership represents both preservation of traditional methods and thoughtful adaptation to modern challenges in viticulture and winemaking.
## Vineyards & Wines
The Jamet vineyards span approximately 8 hectares across multiple lieux-dits in Côte-Rôtie, with parcels situated in both the Côte Blonde and Côte Brune. Their holdings include plots in notable sites such as Lancement, La Landonne, Les Moutonnes, and Bonnivières. This diversity of terroirs provides the foundation for their winemaking approach, with each parcel contributing distinct characteristics to their wines.
The vineyards are planted predominantly to Syrah, the signature grape of Côte-Rôtie, with some parcels including small amounts of Viognier (up to 5%) for co-fermentation following regional tradition. The vines grow in the region's characteristic schist soils, with variations between the iron-rich, clay-heavy soils of Côte Brune and the lighter, more sand and limestone-influenced soils of Côte Blonde.
Their portfolio centers on Côte-Rôtie, with their flagship wine being a blend from multiple vineyard sites across the appellation. They also produce smaller quantities of Côtes du Rhône and occasionally white wines from Condrieu, depending on the vintage conditions.
## Philosophy & Practice
The winemaking philosophy at Domaine J Paul & Loic Jamet emphasizes traditional methods that allow for clear expression of Côte-Rôtie's terroir. Their approach begins with attentive vineyard work, including careful canopy management and selective harvesting by hand when the grapes reach optimal ripeness.
In the cellar, they practice whole-cluster fermentation for a significant portion of their harvest, typically fermenting in concrete tanks. This technique, traditional to the region, contributes structure and aromatic complexity to their wines. Fermentation occurs with native yeasts, maintaining the connection to their specific vineyard sites.
Aging takes place primarily in oak barrels, with a measured approach to new oak (typically 15-25%) to avoid overwhelming the wine's natural character. Their Côte-Rôtie ages for approximately 22 months before bottling without fining or filtration, preserving the wine's full textural and aromatic profile.
The Jamets maintain a practical approach to vineyard management, focusing on sustainable practices that protect their soils and vines for future generations while acknowledging the challenges of farming on the region's steep slopes. Their winemaking decisions prioritize balance and site expression over technological intervention, resulting in wines that reflect both the vintage conditions and the distinctive character of northern Rhône Syrah.
Vineyards & Wines
The Jamet vineyards span approximately 8 hectares across multiple lieux-dits in Côte-Rôtie, with parcels situated in both the Côte Blonde and Côte Brune. Their holdings include plots in notable sites such as Lancement, La Landonne, Les Moutonnes, and Bonnivières. This diversity of terroirs provides the foundation for their winemaking approach, with each parcel contributing distinct characteristics to their wines.
The vineyards are planted predominantly to Syrah, the signature grape of Côte-Rôtie, with some parcels including small amounts of Viognier (up to 5%) for co-fermentation following regional tradition. The vines grow in the region's characteristic schist soils, with variations between the iron-rich, clay-heavy soils of Côte Brune and the lighter, more sand and limestone-influenced soils of Côte Blonde.
Their portfolio centers on Côte-Rôtie, with their flagship wine being a blend from multiple vineyard sites across the appellation. They also produce smaller quantities of Côtes du Rhône and occasionally white wines from Condrieu, depending on the vintage conditions.
## Philosophy & Practice
The winemaking philosophy at Domaine J Paul & Loic Jamet emphasizes traditional methods that allow for clear expression of Côte-Rôtie's terroir. Their approach begins with attentive vineyard work, including careful canopy management and selective harvesting by hand when the grapes reach optimal ripeness.
In the cellar, they practice whole-cluster fermentation for a significant portion of their harvest, typically fermenting in concrete tanks. This technique, traditional to the region, contributes structure and aromatic complexity to their wines. Fermentation occurs with native yeasts, maintaining the connection to their specific vineyard sites.
Aging takes place primarily in oak barrels, with a measured approach to new oak (typically 15-25%) to avoid overwhelming the wine's natural character. Their Côte-Rôtie ages for approximately 22 months before bottling without fining or filtration, preserving the wine's full textural and aromatic profile.
The Jamets maintain a practical approach to vineyard management, focusing on sustainable practices that protect their soils and vines for future generations while acknowledging the challenges of farming on the region's steep slopes. Their winemaking decisions prioritize balance and site expression over technological intervention, resulting in wines that reflect both the vintage conditions and the distinctive character of northern Rhône Syrah.
Philosophy & Practice
The winemaking philosophy at Domaine J Paul & Loic Jamet emphasizes traditional methods that allow for clear expression of Côte-Rôtie's terroir. Their approach begins with attentive vineyard work, including careful canopy management and selective harvesting by hand when the grapes reach optimal ripeness.
In the cellar, they practice whole-cluster fermentation for a significant portion of their harvest, typically fermenting in concrete tanks. This technique, traditional to the region, contributes structure and aromatic complexity to their wines. Fermentation occurs with native yeasts, maintaining the connection to their specific vineyard sites.
Aging takes place primarily in oak barrels, with a measured approach to new oak (typically 15-25%) to avoid overwhelming the wine's natural character. Their Côte-Rôtie ages for approximately 22 months before bottling without fining or filtration, preserving the wine's full textural and aromatic profile.
The Jamets maintain a practical approach to vineyard management, focusing on sustainable practices that protect their soils and vines for future generations while acknowledging the challenges of farming on the region's steep slopes. Their winemaking decisions prioritize balance and site expression over technological intervention, resulting in wines that reflect both the vintage conditions and the distinctive character of northern Rhône Syrah.