The 2022 Paul Jaboulet Aîné Châteauneuf-du-Pape Les Cèdres is a rich and elegant red blend from the southern Rhône. Made from Grenache, Syrah, Mourvèdre, and Cinsault, it offers ripe black fruit, spice, and a velvety texture, balanced by smooth tannins and a long, refined finish. Ideal for aging and pairing with hearty dishes.

Vivino | Vivino 4.1

It has deep ruby red colour with very thick legs. Complex, intense notes of macerated red berries, blended with sweet spices and a final hint of garrigue (Mediterranean vegetation). Powerful and warm attack, with a spicy, hot finish.

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Tasting Notes
Appearance: Deep ruby red with thick, slow-moving legs.

Nose: Intense aromas of ripe black fruits such as blackberries and plums, complemented by hints of sweet spices and a touch of garrigue (Mediterranean herbs).

Palate: Full-bodied with a velvety texture, offering flavors of dark berries, licorice, and subtle earthy notes. The tannins are smooth, and the acidity provides balance.

Finish: Long and elegant, with lingering notes of ripe fruit and spice.

Winemaking and Terroir
The grapes are sourced from old vines planted in stony soils, which absorb and retain heat, aiding in the optimal ripening of the fruit. The wine undergoes traditional vinification methods, including fermentation in temperature-controlled vats and aging in oak barrels, which contribute to its complexity and structure.

Food Pairing
This Châteauneuf-du-Pape "Les Cèdres" pairs beautifully with hearty dishes such as grilled meats, roasted lamb, game, and rich stews. Its robust character also complements aged cheeses and charcuterie.

Technical Specs

Alcohol: Approximately 15% ABV; exact bottling specification not confirmed
Closure: Natural cork
Harvest: 2022; hand-harvested
Oak: Matured in French oak barrels and vats; exact ageing duration and proportion of new oak not confirmed
Varietals: Grenache, Syrah and Mourvèdre; exact vintage blend not confirmed
Farming: Sustainable viticulture; specific organic certification not confirmed
Vineyard Area: Selected vineyards within Châteauneuf-du-Pape, Southern Rhône Valley, France
Vinification: Carefully selected grapes are fermented under controlled conditions, with maceration to develop colour, ripe fruit character and tannic structure, followed by maturation in oak barrels and vats
Winemaker: Paul Jaboulet Aîné winemaking team
Region: Châteauneuf-du-Pape AOC, Southern Rhône Valley, France

Serving Temperature: 16–18°C
Decanting: Decant for approximately 1–2 hours before serving
Food Pairing: Roast lamb, grilled beef, slow-cooked beef, game meats, Provençal stews, and mature hard cheeses