The 2011 Paul Jaboulet Aîné Duo is a unique blend of 50% Cabernet Sauvignon and 50% Syrah, combining the best of Bordeaux and Northern Rhône. It reveals aromas of blackcurrant, liquorice, and spice, marrying Rhône’s heat and spice with Bordeaux’s cassis fruit. The wine is aging slowly, with attractive structure, pliable tannins, and a plump body. It offers decent length and promises further development. Crafted by Caroline Frey, this full-bodied, rich wine features vivid notes of blueberry, blackcurrant, and soft spices, wrapped in a silky, soft texture. For optimal enjoyment, it’s best opened a couple of hours before drinking.

Jancis Robinson | JR 16.5
Published: Mar 28, 2022
Drink: 2018-2032

50% Cabernet Sauvignon, 50% Syrah. This is the 'second wine' of Duo, their cross of Bordeaux and northern Rhône. 
Blackcurrant, liquorice, spice. Funny – it has the heat and spice of Rhône with the cassis fruit of Bordeaux. Ageing very slowly in aromatic terms, although the structure is very attractive now, with pliable tannins and plump body. Decent length and feels like there is more to come.

Jaboulet.com

Blending Syrah, Cabernet Sauvignon and Merlot grapes from two areas: Bordeaux and the Rhone, Caroline Frey has used her expertise in both regions to create an extraordinary wine. Full-bodied and rich, this offers up vivid aromas of blueberry, blackcurrant and soft spices to go with a palate exploding with flavours and yet wrapped in real softness and silkiness. Open a couple of hours before drinking to enjoy this at its best.

Technical Specs

Alcohol: Not confirmed
Closure: Natural cork
Harvest: 2011
Oak: Oak ageing details not confirmed
Varietals: Not confirmed
Farming: Not confirmed
Vineyard Area: Rhône Valley, France; specific vineyard origin not confirmed
Vinification: Detailed production and maturation information for this cuvée and vintage not confirmed
Winemaker: Paul Jaboulet Aîné
Region: Rhône Valley, France; specific appellation not confirmed

Serving Temperature: 16–18°C
Decanting: 30 minutes; assess the wine's condition before serving
Food Pairing: Roast lamb, grilled beef, duck breast, Mediterranean stews, and semi-hard cheeses.