# Parallèle 45 (2024)

- **Producer:** Paul Jaboulet Aîné
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Carignan, Mourvèdre, Marselan
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blackberry, red plum, liquorice, black pepper, herbs, sandalwood

## About this wine

Parallèle 45 by Paul Jaboulet Aîné is a historic Côtes du Rhône red wine, first created in 1950. Its name is inspired by the 45th parallel north, a latitude recognized for its excellent wine-growing conditions, which passes very close to the Jaboulet Aîné cellars. The estate, founded in 1834, has been under the stewardship of the Frey family since 2006, with a strong focus on organic and biodynamic farming practices led by winemaker Caroline Frey. This commitment to sustainability is reflected in the wine's organic certification. The grapes are sourced from vines averaging 40 years old, grown in clay-limestone soils with rounded pebbles, typical of the Rhône Valley.

## Interesting facts

- Named after the 45th parallel north, a prime latitude for winegrowing.
- The oldest Côtes du Rhône brand still in existence, dating back to 1950.
- Certified organic, reflecting a commitment to sustainable viticulture.
- The estate has been owned by the Frey family since 2006.

## Food pairing

The wine's medium-plus body and ripe tannins are well-suited to complement the richness of proteins like lamb and pork. Its fruity character and subtle spice notes can stand up to robust dishes like moussaka and eggplant parmigiana, while its freshness can cut through the richness of steak tartare.

## Wine making process

The production of Parallèle 45 Rouge involves careful vineyard management and specific winemaking techniques. Grapes are hand-harvested at peak ripeness. For the blend, Grenache is co-fermented with other varieties to enhance color and tannins. Syrah is vinified separately with a maceration period of approximately three weeks, focusing on gentle extraction. After fermentation, the wine matures for about six months in stainless steel tanks and truncated cone-shaped vats, resting on its fine lees. This process aims to preserve the wine's fruit-forward character and freshness.