What the Critics say
‘Tasted, as usual, in components. #1) Les Lezards: bright red fruit, flowers and spices; seamless texture and a zesty mineral overtone that builds with air. #2) Gerine: smoke-accented blue fruits and plush texture; round and weighty with a jolt of pepper adding back-end spiciness and cut. #3) Fontgeant: hugely aromatic, showing intense, mineral-driven medicinal cherry and floral character, a hint of olive and strong back-end thrust. #4) Côte Baudin and Moutonne: deep and rich, showing powerful black and blue fruit qualities and a candied licorice flourish. Plenty of weight here and an intensely spicy back half. #5) Moutonne, Côte Rozier, Côte Blonde and Rochains: sexy, mineral-tinged red and blue fruits and candied flowers on the nose; sweet and seamless in texture, with sneaky tannins adding framework and final grip. #6) Fontgeant, Bonnivière, Tartaras and Leyat: vibrant and sharply focused, showing intense, mineral-tinged blue fruit and floral qualities and an exotic Asian spice overtone; the mineral note dominates with air. #7) Le Plomb: hugely aromatic, displaying red fruit preserve, incense and exotic spice qualities, silky texture and impressive power as well as a delicate finishing touch. #8) La Landonne: wild, expansive dark berry liqueur, olive and licorice qualities and serious heft and breadth; livelier with air, but this is a massive bruiser. The final wine should show Jamet's typical blend of power and finesse and it also looks to be a more brawny wine than many other '16s from the appellation, displaying some of the richness that I associate with the 2015s. tannins. At 3.95, the pH is even higher than that of the '97 made here. This has the balance to offer early pleasure or to be cellared for a decade or more.’
Located high above the town of Ampuis, Domaine Jamet was founded in the 1950's by Jean-Pauls father Joseph. The extraordinary domaine now comprises 5 ha of 25 plots spread across 17 separate parcels, the majority of these are found on the prestigious slopes of Cote Brune. The grapes are partially destemmed (80%) before the parcels are vinified separately in a mixture of barrels for 24 months. 20% new, 20% one-year, 20% two-year, 40% three-year old oak barrels.
|Grape Variety||Syrah / Shiraz|