Paul Jaboulet-Aîné : La Maison Bleue 2018

Tasting Notes and Serving Tips for La Maison Bleue 2018 by Paul Jaboulet-Aîné

Tasting

Color
A deep, dense purple hue coats the wine, reflecting the vintage’s intensity and concentration.

Nose
The aromatic bouquet reveals notes of tart cherries, red currants, and wild strawberries. Hints of cedar mingle with blackcurrant and violet, while touches of florals and sweet spices add complexity and elegance. Aromas of cocoa, licorice, cured meats, and damp earth round out this expressive nose.

Palate
On the palate, the wine is broad and generous, with concentrated flavors of black and blue fruits. Notes of spice and floral pastilles gain energy as the tasting unfolds. A silky texture wraps the palate thanks to polished, seamlessly integrated tannins. The finish lingers at length, letting spicy, fruity, and mineral notes shine through.

Food and wine pairings

This red wine from the Rhône Valley pairs ideally with grilled red meats, game in sauce, as well as hearty slow-cooked dishes. It also matches well with aged hard cheeses.

Serving and cellaring

La Maison Bleue 2018 can be enjoyed now and will continue to improve through around 2038, or even beyond under optimal cellaring conditions. Decanting for one hour before serving will allow its aromas to fully unfold. Ideally serve between 16 and 18°C.

A generous and expressive Hermitage from the Rhône Valley by Paul Jaboulet-Aîné

The estate

Founded in 1834 by Antoine Jaboulet in Tain-l'Hermitage, Domaine Paul Jaboulet-Aîné ranks among the most prestigious houses in the Rhône Valley. With nearly two centuries of history, the estate now manages more than 120 hectares of vineyards certified organic and biodynamic, spread across the finest appellations of the Northern Rhône. Acquired in 2006 by the Frey family, the House underwent a profound transformation under the leadership of Caroline Frey until July 2025, with Delphine Frey now at its helm. The estate owns around 26 hectares on the Hermitage hill, including 21 hectares devoted to red wines. Paul Jaboulet-Aîné is internationally recognized for its outstanding cuvées and exemplary environmental commitment.

The vineyard

The La Maison Bleue vineyard lies on the eastern slopes of the Hermitage hill, taking its name from a small stone house with blue shutters that once served as a resting place for harvest workers. The soils are made up of deep alluvial deposits linked to the Rhône terraces, composed of limestone, gravel, granitic micaceous sands, as well as mica schist and gneiss. The vines, aged between forty and sixty years, are trained in cordon on the gentle slopes and in gobelet on the steep 30-degree terraces. This eastern exposure and these alluvial soils give the wine its hallmark fruit-driven generosity and broad texture.

The vintage

The 2018 vintage in the Northern Rhône Valley stands out as part of a run of exceptional years. Summer saw temperatures exceeding 37°C in July and August, encouraging rapid ripening of the grapes. Welcome rain in mid-August allowed the vines to complete their ripening cycle under optimal conditions. September brought sunny, dry weather, enabling the harvest to take place in excellent conditions. These climatic conditions produced wines that are generous, concentrated, and perfectly balanced.

Winemaking and aging

After hand harvesting, the grapes for La Maison Bleue 2018 are fully destemmed. Fermentation includes three weeks of maceration with daily pump-overs, allowing optimal extraction of color, tannins, and aromas. The wine undergoes malolactic fermentation before aging for twelve to eighteen months in French oak barrels, with 15 to 20% new oak depending on the needs of the vintage.

Grape variety

100% Syrah