Jaboulet
Summary
Paul Jaboulet Aîné, established in 1834 and now owned by the Frey family, operates 120 hectares across the northern Rhône, with their flagship La Chapelle vineyard situated on the granite slopes of Hermitage hill producing primarily Syrah-based wines. The estate combines traditional methods with modern techniques, employing temperature-controlled fermentation and native yeasts while aging their wines in French oak for 15-18 months, with each vineyard parcel vinified separately to preserve site-specific characteristics.
Heritage & Leadership
Paul Jaboulet Aîné was established in 1834 by Antoine Jaboulet in Tain l'Hermitage. The maison remained family-owned through six generations until 2006, when the Frey family, led by Caroline Frey, acquired the estate. The flagship vineyard La Chapelle, situated on Hermitage hill, was purchased by the Jaboulet family in 1919. Caroline Frey serves as head winemaker and technical director, overseeing all viticultural and winemaking operations since the acquisition.
Vineyards & Wines
The estate manages 120 hectares of vineyards across the northern Rhône, with its primary holdings in Hermitage and Crozes-Hermitage. The iconic La Chapelle vineyard spans 4 hectares on the granite slopes of Hermitage hill, planted predominantly to Syrah. The vineyards range in elevation from 130 to 245 meters, with south-facing aspects that maximize sun exposure. The soils consist primarily of decomposed granite and limestone-clay mixtures, varying by specific plot location.
Philosophy & Practice
The winemaking approach combines traditional methods with modern temperature control during fermentation. Red wines undergo temperature-controlled fermentation between 28-30°C in stainless steel tanks. The flagship Hermitage La Chapelle ages for 15-18 months in French oak barrels, with 20-30% new oak depending on the vintage. Grape sorting occurs both in the vineyard and at the winery using optical sorting technology implemented in 2013. Fermentation takes place using native yeasts, with each vineyard parcel vinified separately before final blending.