La Janasse

History of Domaine de la Janasse

It all began in 1912, when Ferdinand Sabon planted five small hectares of vines in Courthézon. These parcels were subsequently bequeathed to his sons who, as was customary at the time, sold their grapes to the local cooperative cellar or to négociants. The turning point came in 1967, when Aimé Sabon, Ferdinand's grandson, returned from military service and took over both his father's vines and those of his father-in-law.

Aware of his terroir's potential, Aimé decided to break free from the cooperative. He built his cellar in 1973 and gave his name to the domaine de la Janasse. The reputation of the house spread quickly, both in France and abroad, and the winemaker, driven by an insatiable ambition, never ceased acquiring new parcels: the estate's surface area would be multiplied sixfold since its beginnings. In 1991, after a BTA in viticulture and oenology in Beaune and a BTS in marketing in Mâcon, Christophe Sabon joined his father, who immediately entrusted him with the keys to the cellar. Under his impetus, La Janasse developed various parcel-specific cuvées: from his very first vintage in charge, he bottled three wines rated 90 points or more by Wine Spectator. In 2001, his sister Isabelle, a qualified oenologist from the faculty of Toulouse, joined the team, while Hélène, Aimé's wife, took charge of administration. In 2010, the family launched the Collection de la Janasse. In March 2026, Juliette Sabon, Christophe's eldest daughter, joined the family estate in turn, ushering in a new generation.

Terroirs and Vines of Domaine de la Janasse

The estate's scattered structure constitutes its greatest asset. More than sixty parcels allow for the pursuit of the ideal match between the soil, the terroir and the microclimate for each grape variety. One finds rounded pebbles, gravelly alluvial soils, red clays, sandy soils and argilo-calcareous terrains, from the north of the appellation to the edges of the La Crau plateau.

This parcel-by-parcel approach is rigorous. The white varieties and Syrah are preferably planted on sandy-calcareous soils with a north-easterly exposure, so as to preserve freshness, acidity and finesse — the key elements for good ageing. Mourvèdre, by contrast, occupies argilo-calcareous soils covered with rounded pebbles, which guarantee optimal ripeness. For the prestige cuvées Chaupin and Les Garrigues, the Grenache is established on cooler, later-ripening terroirs, where, according to the family, it reveals its full splendour and balance. Since 2010, the Collection de la Janasse has enabled the replanting on La Crau of the appellation's secondary varieties — Counoise, Vaccarèse, Muscardin and Terret Noir for the reds, Clairette Rose, Grenache Gris, Picardan, Bourboulenc and Picpoul Gris for the whites — concretely perpetuating the tradition of the thirteen grape varieties. The soils are worked by various ploughing techniques to encourage the roots to reach deep down, and the harvests are entirely manual.

Winemaking at Domaine de la Janasse

Each parcel is treated individually, with partial destemming generally ranging between 50 and 80% depending on the vintage. For certain Grenaches, a cold pre-fermentative maceration of two to four days precedes fermentation. Macerations then extend over three to four weeks, at controlled temperatures between 28 and 32 degrees, punctuated by gentle, daily manual pigeage. Since 2007, following a series of warm vintages that produced very concentrated wines, the family opted for more measured extraction and a return to partially whole-bunch harvesting.

Ageing carefully distinguishes the character of each grape variety. The Grenache stays in large oak foudres, which preserve its fruit and freshness, while the Syrah and Mourvèdre are aged in barriques and demi-muids, with a moderate proportion of new oak. This combination of traditional and modern techniques yields wines that are ripe and generous, yet always balanced by an acidity that often runs counter to the appellation's reputation for exuberance. The result can be summed up in a single phrase: power and elegance, with wines that are approachable from their earliest years yet capable of holding for several decades in the cellar.

The cuvées of Domaine de la Janasse

Châteauneuf-du-Pape Rouge Tradition: the historic blended cuvée, composed of approximately 70% Grenache, 15% Syrah and 15% Mourvèdre, drawn from several terroirs in the north of the appellation. Ripe and full-bodied, it unfolds beautiful notes of spices and stewed fruits, with a round texture and melted tannins. Already very accessible in its youth, it evolves happily over around fifteen years.

Châteauneuf-du-Pape Rouge Chaupin: an exceptional cuvée made from 100% Grenache Noir, sourced from the estate's oldest parcels, some dating back to 1912. It comes exclusively from cooler, later-ripening sandy terroirs with a northerly exposure. This wine is distinguished by a rare finesse and great aromatic elegance, with intense notes of black and red fruits, a supple palate and perfectly integrated silky tannins. A true archetype of the appellation.

Châteauneuf-du-Pape Rouge Vieilles Vignes: the estate's flagship cuvée, regularly ranked among the greatest wines in the world. Its complexity arises from a masterly blend of four complementary terroirs: rounded pebbles for power, sands for freshness, red clays for structure and calcareous hillsides for finesse. Crafted from century-old vines dating back to the 1920s, dominated by Grenache and complemented by Mourvèdre, Syrah and other varieties, it is aged primarily in large oak foudres. A deep robe with violet highlights, profound aromas of crushed black fruits and garrigue, flavours of blackberry and black plum softened by pepper and anise, ripe and airy tannins over a firm earthy foundation. A bottle for twenty years and beyond.

Châteauneuf-du-Pape Blanc Tradition: a meticulous blend of Grenache Blanc, Clairette and Roussanne, vinified and aged in part in barriques, including a fraction of new oak. It embodies a striking saline freshness, with a full palate and a persistent finish. Ideal at a fine gastronomic table as well as at the aperitif.

Côtes du Rhône Villages Terre d'Argile: a dense and fleshy cuvée, blending Syrah, Mourvèdre, Grenache and Carignan in roughly equal parts on a terroir of red clays covered with rounded pebbles. Aged in barriques, it offers serious substance and ageing potential that places it well above its appellation.

Côtes du Rhône Rouge Les Garrigues: pure Grenache from century-old vines, vinified in part as whole bunches and aged in large oak foudres. Floral and herbaceous nose, bold flavours of blackberry and liquorice, a generous and richly concentrated body, with supple tannins balanced by a fine salinity. Robert Parker judged it easily the equal of many a Châteauneuf.

Côtes du Rhône Rouge Tradition: a house classic, a blend of majority Grenache complemented by Mourvèdre, Carignan, Syrah and Cinsault. Structured and crunchy, it expresses the Courthézon terroir perfectly and pairs ideally with grilled meat or a fresh tomato tart.

Côtes du Rhône Blanc: a complex blend that balances a lively, fresh attack with a beautiful roundness derived from ageing on the lees. Precise minerality and indulgent notes, for a food-friendly white at an accessible price.

Côtes du Rhône Rosé: vinified 100% by saignée and aged three to four months in tank, it offers a balanced palate combining fine acidity with a crisp finish. Perfect for barbecues and convivial summer meals.

IGP Principauté d'Orange Terre de Bussière: an original and bold blend of majority Merlot complemented by Syrah, Grenache and Cabernet. Rich, indulgent and beautifully spiced, well-structured, it marries the generosity of Merlot with the Rhône backbone.

IGP Principauté d'Orange Viognier: born from a sandy and stony terroir located just outside the boundaries of Châteauneuf-du-Pape, near the lieu-dit La Crau. Hand-harvested, gently pressed as whole bunches, fermented in tank and then aged in large oak casks and barriques, including a proportion of new oak. Rich and textured, with apricot, stone fruits and dry spices, with a long finish.

Vin de Paille: the estate's curiosity, produced in tiny quantities and sold exclusively at the property. An indulgent and confidential dessert wine, to be discovered during a visit to the cellar in Courthézon.