The wines of Domaine de la Jaufrette are resolutely old-fashioned, as the domaine has refused to change the winemaking style since the André and Paulette Chastan moved to Orange in the 1950s. The couple both came from winemaking families in the Southern Rhône (André from Vaqueyras, Paulette from Gigondas), but they wanted to create their own doamine, so as a young married couple, they purchased land just on the edge of Châteauneuf-du-Pape and planted 5 hectares of Côtes-du-Rhône. Over the next decades, they took over the nearby family vineyards in Vacqueyras and Gigondas, purchased a few others, and in the 1980s, their son Alain was able to add a few hectares of Châteauneuf-du-Pape.

Today, the Domaine de la Jaufrette is run by Alain’s son Frederic, who has maintained the same traditional winemaking philosophy. Vinification is a slow process - the fermentation occurs naturally in large concrete tanks, where the wine is allowed to sit for up to a year. It is then aged in a mix of used foudres and barrels for another year or more. The wine is then bottled, and allowed to age for a minimum of another year, meaning that the wines are released when they are just starting to be ready to drink. From the Côtes-du-Rhône to the Châteauneuf, all the wines are vinified in this same traditionally slow process that is practically disappeared from the region.

WINES

Châteauneuf-du-Pape

Grenache 90%, Mourvèdre 4%, Syrah 4%, Counoise 2%. Clay-limestone terroir with large rocks. Average vine age : 50 years. Farming: no herbicide, no insecticide or anti-botrytis agent, only anti-mildew and anti-oidium. Managing yield via manual debudding and green harvesting. Under AB conversion since 2011. Aged in old foudres for 13-18 months depending on the year, then transferred to stainless steel tanks. Bottled and kept 5-7 years before release. Annual production: 80 HL.

Côtes du Rhône Rouge

Grenache 67%, Mourvèdre 14%, Syrah 6%, Carignan 11%, Cinsault 2%. Grown on clay-limestone terroir with large rocks, next to Châteauneuf-du-Pape. Average vine age 35 years. Farming: no herbicide, no insecticide or anti-botrytis agent, only anti-mildew and anti-oidium. Managing yield via manual debudding and green harvesting. Under AB conversion since 2011. Aged in old foudres for 3-18 months depending on the year, then transferred to stainless steel tanks. Bottled and kept 5-7 years before release. Annual production: 400 HL.


Gigondas

Grenache 72%, Mourvèdre 14, Syrah 4%. Grown on sandy hillsides. Average vine age 80 years. Farming: no herbicide, no insecticide or anti-botrytis agent, only anti-mildew and anti-oidium. Managing yield via manual debudding and green harvesting. Under AB conversion since 2011. Aged in old foudres for 13-18 months depending on the year, then transferred to stainless steel tanks. Bottled and kept 5-7 years before release. Annual production: 160 HL.

Vacqueyras

Grenache 64%, Syrah 17%, Mourvèdre 11%, Counoise 4%. Grown on plateaus and the garrigue hillside with small chalky stones. Average vine age : 30 years. Farming: no herbicide, no insecticide or anti-botrytis agent, only anti-mildew and anti-oidium. Managing yield via manual debudding and green harvesting. Under AB conversion since 2011. Aged in old foudres for 13-18 months depending on the year, then transferred to stainless steel tanks. Bottled and kept 5-7 years before release. Annual production 350 HL.