# Domaine de Thalabert (2022)

- **Producer:** Paul Jaboulet Aîné
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €30
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** black pepper, plum, violet, blackberry, coffee, cedar, chocolate

## About this wine

Paul Jaboulet Crozes Hermitage Domaine de Thalabert 2022 is a red wine from the Northern Rhône Valley, produced by Paul Jaboulet Aîné under the Crozes-Hermitage AOC. It is made from 100% Syrah grapes grown in the historic Domaine de Thalabert vineyard, which features old vines (40-60 years) situated on unique pebbly plains. The vineyard is managed using biodynamic and organic farming practices, with a philosophy centered on respecting the natural product of the grape. The estate itself, Maison Paul Jaboulet Aîné, has a long history dating back to 1834.

## Interesting facts

- Vines at Domaine de Thalabert are between 40-60 years old.
- The vineyard is farmed biodynamically and is certified organic.
- Pebbly soils store heat, releasing it at night for better grape maturity.
- Yields are kept low, around 25-30 hl/ha, for concentrated fruit.

## Food pairing

The wine's medium+ body and firm tannins are well-suited to rich protein dishes, where they can cut through fat and complement the meat's texture. Herbal and peppery notes in the wine can echo or contrast with herbs and spices in the food, creating harmonious pairings. The dark fruit character can stand up to robust flavors.

## Wine making process

The winemaking process for Paul Jaboulet Crozes Hermitage Domaine de Thalabert 2022 begins with grapes from old vines (40-60 years) grown on pebbly plains. The vineyard is managed using biodynamic and organic practices. Following harvest, the grapes undergo maceration for approximately three weeks with daily pump-overs. The wine is then aged for 12 months in French oak barrels, with 20% of them being new. This approach aims to preserve the natural character of the Syrah grape and the vineyard's terroir.