Jamet Valine Syrah comes from a site just above Ampuis in Cote Rotie. The vines are not in the classified appellation, but the site is not so different that you can’t see the resemblance. Jamet Valine Syrah is a wine to drink now while your Cote Rotie is maturing. For whatever reason when I think of Jamet Valine Syrah, I want Rabbit pie.
Jean-Luc Jamet Valine Syrah I.G.P. Collines Rhodaniennes 2017 Wine Notes
“There is light reduction on a nose of sound depth of cooked black fruits, some summer warmth, violets. This swings along well with juicy generosity on the palate, gives plenty of entertainment, finishes on soaked black cherries, with some tar and an unkempt nature there. The nose and the first half of the palate are very good; the finish needs to absorb.”
“Tea leaves, soaked black cherries and a vegetal verve show on the nose. There is smooth flow all through the palate, with juicy appeal, a good swing in its step. The finish is fleshy, rounded. It has good nerve, some mineral. This will be good vin de pays. [tasted from the barrel, March 2018]”
Greg Sherwood MW.com
Jamet Valine Syrah “One of the Rhone’s Best Kept Secrets…”
The name Jamet may as well translate to “Great Côte-Rôtie”. In 2013 the two Jamet brothers split up the family domain. Before the split Jean-Luc was the man working the vineyards. Therefore, Jean-Luc was delivering the quality fruit that allowed the wines to achieve worldwide fame.
Jean-Luc Jamet has 8 hectares of vines. 4 ha in Côte-Rôtie across 10 different plots. In addition he owns 2 hectares in Côte du Rhône (red and white) and 2 hectares IGP-classified plots (Valine).
After the 2016 vintage, Jean-Luc was happy with his style.
Covers much of the viticultural area of the Northern Rhône. With less stringent rules than the A.O.C.s, this I.G.P. designation covers experimental wines that don’t meet appellation criteria, such as those produced with unauthorised grape varieties or wines that have residual sugar. The I.G.P. designation also includes wines made from fruit grown outside of the A.O.C. zones. Since the A.O.C.s cover only a narrow band of land along the borders of the Rhône, many producers have vineyard land that falls outside of the appellations. This includes some historically significant viticultural areas, such as the Vin de Vienne, that are being reclaimed and bottled as I.G.P. Collines Rhodaniennes.
One of the great wine regions in the world. Situated along the Rhone river in South-East France there is a distinct divide between the Syrah dominant North where the Mistral wind cools and regulates the temperature and the hot lands in the South where Grenache is at its peak. The region produces everything from easy-going quaffers to wines that demand long-term cellaring. Whites can be outstanding such as Viognier made in Condrieu and Rosé makes a fair impression too
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is opulent and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The land that some many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.