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Paul Jaboulet Aine Muscat de Beaumes-de-Venise 2010

Winemaker's Notes:

The Jaboulet family deserves a lot of credit for drawing consumers' attention to the Beaumes de Venise appellation. They consistently produce a sweet, dessert-styled Muscat Beaumes de Venise. There is usually not much variation in quality between vintages of this wine, but the 1998 is one of the finest yet made. What sets it apart from some of its predecessors is its extraordinary aromatic intensity. Its soaring bouquet reeks of oranges macerated with brandy. The alcohol is a whopping 15.5% and there are 100 grams of residual sugar. This wine should be served by itself at the end of a meal, or with an open-faced fruit tart. Readers with a sweet tooth will enjoy it served chilled as an aperitif. These wines tend to break up quickly because of their delicate aromatics.

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Paul Jaboulet Aèné:
The company’s hundred or so hectares of vineyards are tended with the greatest possible care. In the northern estates of the Côtes du Rhône, the wide diversity of terroirs and the influence of micro-climates favours the production of Syrah. This is the principle variety, and the sole red grape, grown by Paul Jaboulet Aîné, while Roussanne, Marsanne and Viognier are used for the white wines. ... Read more
The company’s hundred or so hectares of vineyards are tended with the greatest possible care. In the northern estates of the Côtes du Rhône, the wide diversity of terroirs and the influence of micro-climates favours the production of Syrah. This is the principle variety, and the sole red grape, grown by Paul Jaboulet Aîné, while Roussanne, Marsanne and Viognier are used for the white wines. This provides the wines of each appellation with a well-defined personality. Paul Jaboulet Aîné favours traditional vineyard husbandry. Yields are restricted to between 25 and 35 hectolitres per hectare from vines that are on average 40 years old, with the most illustrious being nearly 80 years old. Canopy management, crop thinning, pruning and harvesting are all carried out by hand. Ancestral methods such as the use of hand winches and stake training of vines are still used, all of which requires a skilled, experienced workforce. When they have reached optimal maturity, the grapes are hand-harvested into 20kg crates to keep them in as good condition as possible. The company is currently undergoing sustainable agriculture qualification, which restricts the use of herbicides in the soil, favours organic fertilisers to encourage the development of micro-organisms, and allows the vines to thrust their roots deep into the ground. The vines consequently benefit from the natural and varied nourishment of the soil. This background means that the Maison Paul Jaboulet Aîné winemaking team must work tirelessly, using the ancestral methods of the past to move into the future. Read less

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The Jaboulet family deserves a lot of credit for drawing consumers' attention to the Beaumes de Venise appellation. They consistently produce a sweet, dessert-styled Muscat Beaumes de Venise. There is usually not much variation in quality between vintages of this wine, but the 1998 is one of the finest yet made. What sets it apart from some of its predecessors is its extraordinary aromatic intensity. Its soaring bouquet reeks of oranges macerated with brandy. The alcohol is a whopping 15.5% and there are 100 grams of residual sugar. This wine should be served by itself at the end of a meal, or with an open-faced fruit tart. Readers with a sweet tooth will enjoy it served chilled as an aperitif. These wines tend to break up quickly because of their delicate aromatics.

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