# Alain Jaume Domaine Grand Veneur "Les Champauvins" (2023)

- **Producer:** Famille Alain Jaume
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, plum, cherry, black pepper, liquorice, herbaceous, vanilla, cloves, cedar, smoke, leather, tobacco, forest floor

## About this wine

Vignobles Alain Jaume, established in 1826, is located in the Southern Rhône Valley. The 'Les Champauvins' vineyard is a single 34-hectare plot situated on the northern border of Châteauneuf-du-Pape, separated only by a three-meter-wide path. Because of this proximity, it shares the same soil of rounded pebbles (galets roulés) and microclimate as its famous neighbor, earning it the nickname 'Baby Châteauneuf-du-Pape.' The estate is managed by the 5th and 6th generations of the Jaume family, who practice certified organic farming.

## Interesting facts

- Nicknamed 'Baby Châteauneuf-du-Pape' as the vineyard is separated from the famous appellation by a path only three meters wide.
- The 2023 vintage won the highest 3-Star rating and the Coup de Cœur in the prestigious Le Guide Hachette des Vins 2026.
- The Jaume siblings were named 'Rhône Valley Winemakers of the Year' for 2026 by Guide Hachette.

## Food pairing

This full-bodied, structured red wine pairs beautifully with rich, savory, and rustic dishes. The high tannins and robust alcohol of the wine cut through the fat of roasted meats like lamb and duck, while the vibrant acidity balances the richness of slow-cooked stews. The earthy, herbal notes of the wine complement dishes featuring Mediterranean herbs, mushrooms, and caramelized onions.

## Wine making process

Hand-harvested and sorted grape-by-grape. The grapes are fully crushed and destemmed, followed by an 18-day vatting period with regular punching down (pigeage) in temperature-controlled stainless steel vats. The Grenache component is aged entirely in concrete vats to preserve fresh red fruit characteristics, while the Syrah and Mourvèdre are matured in 3- to 4-year-old French oak barrels. The final blend is bottled after 12 months of aging.