Tasting Notes: Altitude 420 is a blend of 60% Grenache and 40% Syrah, grown on a windswept terrace in “Les Collines,” one of the four Crus of Vinsobres, which towers over the medieval village. T... he grapes are destemmed and fermented in stainless steel tanks, where they macerate for fifteen days, and a part of the wine is matured in large oak barrels. In the glass, the wine has a deep royal purple color, almost black at the center. Aromas of sun-warmed crushed black fruit, including brandied cherries, wild blackberries, red currant preserves, and black plums move in and out of the foreground, sometimes alternating with suggestions of morel mushrooms, kalamata olives, roasted chicory, and dried lavender as the nose evolves in the glass. On the palate, the wine is juicy and opulent, with a dense sweet core of brambly black fruit that echoes the nose, evolving to include flavors that suggest dried orange zest, white tobacco, and herbes de Provence, all seasoned with sweet red peppers sprinkled with crushed pink peppercorns. Drink now–2029. Read More
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The modern history of this eighty-hectare estate in Vinsobres began with Henri Chauvet and Baron Le Roy, who, in the 1920s, introduced the idea of “appellation contrôlée” in France. Henri Chauvet’s son-in-law Pierre Jaume was the driving force in the development of the estate, but it was Pierre’s son Claude who was the first to estate-bottle the wines. Grandsons Pascal and Richard took over in the 1980s, and have continued to enlarge and improve Domaine Jaume; with carefully considered purchases, like the vineyard they call “Altitude 420,” and the “Clos des Échelas.” Richard’s son Anthony, who last visited Moore Brothers in March, joined them in 2010. The estate’s unwavering commitment to sustainable, organic viticulture is outlined in its “Charter Vinéa Natura,” which every producer in the world should adopt.”
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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 Côtes du 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 Vinsobres is approximately 20 km northeast of Châteauneuf-du-Pape and generally produces wines of firm structure and ripeness.
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A blend of red “Rhône varietals” may include Grenache, Mourvèdre, Carignan, Cinsault, Syrah, and others depending on where the wine is produced, and the quantity of each variety grown in a producer's vineyard. Grapes of the different varieties are blended to develop the best wine in any given vintage, so there is not a standard recipe.
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Rack of lamb with Provençal herbs and garlic, grilled butterflied leg of lamb, and grilled steaks are just some of the pairings that have worked perfectly with this wine.
