Paul Jaboulet Aîné

History

Paul Jaboulet Aîné was founded in 1834 by Antoine Jaboulet in Tain l'Hermitage, Northern Rhone Valley. The estate grew under the management of his sons, Paul and Henry, and their descendants. Louis Jaboulet, who took over the family business in 1912, made 42 harvests, including several legendary vintages. Gérard Jaboulet developed the estate globally until his death in 1997. Caroline Frey, daughter of Jean-Jacques Frey, who acquired the estate in 2006, has been instrumental in its revival. She initiated a transition to organic and biodynamic farming, earning certifications and accolades, including the Amorim Biodiversity Award in 2021. Caroline Frey's commitment to sustainable practices has been recognized with the insignia of Chevalier de l’Ordre National du Mérite and Officier du mérite agricole. The estate now produces wines from various Rhone Valley appellations, including Hermitage, Cornas, and Châteauneuf-du-Pape, maintaining its reputation for quality and terroir-driven wines[1][2][5].

Terroir

Paul Jaboulet Aîné is situated in the Rhône Valley, specifically in the northern Rhône region. The terroir of this renowned winery encompasses some of the most famous vineyards in the area, including Hermitage, Crozes-Hermitage, Condrieu, and Cornas. The unique terroirs of these regions offer ideal conditions for cultivating superior grape varieties. The Hermitage vineyards, for instance, are known for their steep slopes and varied soil compositions, which contribute to the complexity and structure of the wines.

The vineyards are also characterized by their diverse terroirs, ranging from the granite soils of Hermitage to the limestone and clay soils found in other regions. These varied terroirs allow for a wide range of wine styles, from the full-bodied reds made from Syrah to the white wines crafted from Marsanne, Roussanne, and Viognier. The winery's commitment to organic and biodynamic farming practices ensures that the natural terroir is preserved and enhanced, resulting in wines that reflect the unique characteristics of each terroir.