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Paul Jaboulet-Aîné : Mule Noire 2020

Paul Jaboulet-Aîné : Mule Noire 2020

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Paul Jaboulet-Aîné : Mule Noire 2020

A balanced and complex Crozes-Hermitage red wine

The estate

Paul Jaboulet-Aîné, the infamous reference among Northern Rhône Valley wines, was founded in 1834 in Tain L'Hermitage. The renowned oenologist and winemaker, Caroline Frey, has been running this illustrious house, owned by the Frey family, since 2006. Maison Paul Jaboulet Aîné watches over 125 hectares of vines that spread over exceptional appellations such as Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas, Châteauneuf-du-Pape, Côte-Rôtie, Condrieu and Muscat de Beaumes-de-Venise.

The vineyard

Mule Noire by Paul Jaboulet-Aîné is a Crozes-Hermitage wine, an appellation located in the northern part of the Rhône Valley. The vines are 25 years old on average and are planted on deep soils with an alluvial and pebbly composition that is characteristic of the appellation.

The wine

Produced since 2019, this Mule Noire 2020 by Paul Jaboulet-Aîné is an organic wine made from young vines from Thalabert as well as grapes from partner winegrowers, all certified as organic.

The vintage

A mild winter, favouring an early budding of the vines, preceded a warm spring with regular rainfall. The flowering was homogeneous and good quality. July was hot and dry. The harvest took place under very good conditions and allowed the teams to harvest particularly healthy grapes.

Vinification and ageing

The hand-picked grapes are rigorously sorted before being destemmed and crushed. Maceration for 3 weeks. Delicate extraction by daily pumping over. Aged for 12 months in truncated oak vats (50%), French wood barrels (25%) and stainless steel vats (25%).

The blend

Syrah (100%).

Paul Jaboulet-Aîné's Mule Noire 2020: Characteristics and tasting tips

The tasting

This red wine from Crozes-Hermitage seduces by its power, its aromatic richness and its roundness.

Food and wine pairing

A brioche sausage, a flank steak with shallots or a green pepper entrecote are refined pairings.

Service

For an optimal tasting, serve between 16 and 18°C.

Cellaring

Paul Jaboulet-Aîné's Mule Noire 2020 can be cellared until around 2030.

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