A family-run winery since 1905, Domaine Jaume comprises 80 hectares in and around the hamlet of Vinsobres, in the southern Rhône Valley.
Many of the parcels sit well above sea level, at heights reaching over four-hundred meters – hence the name given to this wine; “Altitude 420. The fruit from the oldest vines is assembled to produce this cuvée of Syrah, Grenache and Mourvèdre, aged briefly in a mix of barrels. Supple and rich, with notes of spice, cocoa and licorice, this wine is the result of excellent viticulture and winemaking in a classic vintage.
Regional History
Phocaean Greeks established viticulture in the Rhône as far back as 600 BC, but until the 14th century the wines were not seen outside the region. The establishment of the Avignonese Papacy (1305-1377) brought fame to the region's wine, so much so that their Burgundian neighbors to the north banned wines from the Rhône in 1446, a measure that effectively cut off trade with England and other Northern European markets for over 200 years.
Stretching southward from Lyon to Avignon, the Rhône produces a wide variety of wines, with the appellations north of Valence producing the least (in volume), and the towns south of Montélimar producing prodigious amounts. As in other regions, the most interesting wines come from small farms. The AOC Côtes-du-Rhône covers the entire Rhône region but is more regularly used in the south.
Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree. Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews. Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour. Game birds like capon and pigeon are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb a la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.
© Moore Brothers Wine Company
