Domaine Grand Veneur

The Jaume family have been vignerons in Chateauneuf-du-Pape since 1826. The current generation of this historic family Alain and Odile created domaine Grand Venuer in 1979, starting with a mere 22 acres, which has since grown to nearly 135 acres spread over the appellations of Chateauneuf-du-Pape, Cote du Rhone, and Cotes du Rhone Villages. In 2003 they added the 35 acre estate of the Clos de Sixte in the appelation of Lirac.

Domaine Grand Veneur itself is planted with a mixture of Grenache Noir, Syrah, Mourvedre, Greancahe Blanc, Roussanne and Clairette with some of the vines approaching 90 years of age. The terroir here is classic Chateauneuf with a sub soil of marine sandstone covered by Alpine deluvium or Galets as they are more commonly known. The Clos de Sixe is a much younger vineyard, with the vines being between 15 to 35 years old, and only planted with the black varieties.

The Jaumes subscribe to the practice of organic viticulture. The soils are maintained exclusively by light ploughing and sustained by vegetal compost. Yields are low or kept under control by green harvesting during the summer which allows them to be selective not only in terms of quantity, but also quality, by favouring those clusters which are best exposed.

Harvesting is also by hand and a first selection takes place in the vineyard before the grapes are transported to the winery where the grapes are destemmed, lightly crushed and clarified by natural sedimentation. For the white grapes the fermentation using wild yeasts is controlled to around 18oC in order to preserve the fresh aromatics of the varietals.

The black grapes are initially given a cold maceration and fermented again with wild yeasts at 28 to 32oC, with the objective of enriching the must with the aromas, colour and tannins contained in the skins of each grape. The vinification process lasts some 18 to 20 days with regular pigeage. The wines are matured in a combination of vats and oak casks for at least 18 months, with a final assemblage taking place in Janurary. Their top cuvee of Chateuneuf-du-Pape, the single vineyard 'Les Origines' is vinified separately and spends 18 months in new oak

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