We had the opportunity to have our JAUJAU 1er Rouge tasted by Meg Maker, an American journalist who won an award for her articles on wine.
She keeps a blog “Terroir Review” which even travels, local gastronomy and local wines. She dedicated an article to us that you will find by clicking on this link : https://terroirreview.com/2021/11/03/2018-chateau-de-jau-jaujau-1er-cotes-du-roussillon-villages/
“Terroir Review” is a journal about nature, culture, food, wine and place. Both a creative non-fiction journal and a food magazine, they focus on local foods and the people who make them. Launched in 2008, the site has quickly grown to become a respected voice in independent wine journalism, winning awards and accolades for its articles, wine reviews and commitment to journalistic and creative excellence. You have the option of having it translated into French for those who do not read Shakespeare’s language. We invite you to browse his blog which is of incredible cultural richness.
Description of Jaujau 1er red :
- Varietal: 50% Syrah, 50% Grenache Noir
- Terroir: Schistose marl on the hillsides and clay-limestone on the flat parts bordering the Agly. Mediterranean climate.
- Vinification: manual harvesting at just maturity, Grenache vinified in the traditional way and Syrah by manual trapping, aging in barrels for 12 months. Yields are low. This results in an exceptional concentration of grape berries.
- Aging: In barrels then in bottle in our cellar
- Tasting: Sustained red color with sparkling purple reflections. An expressive nose of red berries and garrigue. On the palate, a powerful and concentrated wine with silky tannins, a subtle balance between black fruits and woody notes.
- Food and wine pairing: refined menus, oven-roasted meats, pan-fried vegetables.
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