Domaine De La Janasse | Buy Wine Future |
Domaine De La Janasse
Aimé, the founder In 1967, Aimé Sabon came back from his military service. He took over his father’s vines, who used to take his grapes to the wine cooperative. In 1973, Aimé built his own cellar. Domaine de la Janasse was born and named after the family farm that was in Courthézon, in the locality of “La Janasse”. Aimé was ambitious. He knew he had fabulous soil and he wanted to expand the estate by acquiring new plots. From 15 hectares at the very beginning, La Janasse has now reached more than 90 hectares. From father to children In 1991, after a technical diploma in viticulture and oenology in Beaune, and another one in marketing in Mâcon, Christophe Sabon –Aimé’s eldest son– came back to La Janasse where he was given the keys to the cellar. From then different cuvees were developed, new markets conquered. In 2001, Isabelle –Aimé’s daughter– graduated as an oenologist from the University of Toulouse, and joined the team. With Hélène, Aimé’s wife, the family was reunited again in La Janasse.

Winemaker Notes

Isabelle Sabon

Domaine De La Janasse

by Isabelle Sabon
The good grape in the right place Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs (see illustration). Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity. The geographical scattering of different parcels brings great complexity to blending. It also legitimizes special cuvees like Chaupin, Les Garrigues, Terre d’Argile and terre de Bussières. For example, we produce Chaupin and Les Garrigues –100% grenache wines– as we are convinced that grenache reaches its full expression on cooler northern soils. On southern soils, generosity of the grenache must be balanced with mourvèdre and syrah.