The entry-level Châteauneuf-du-Pape Rouge from Domaine de la Janasse is sourced from a wide variety of terroirs, totaling about 10 hectares, located in the northern part of the appellation and supplemented with a small portion of fruit from Le Crau. About 65% Grenache in most vintages, the rest of the blend includes varying amounts of Syrah, Mourvedre, and a bit of Cinsault. Harvested by hand, the fruit is mostly destemmed (about 20% whole clusters are retained) with fermentation in oak and concrete vats. Macerations average between 21-28 days with daily, manual pigeage. The wine is then aged in foudre (80% – Grenache) and French oak barrels (20% – Syrah & Mourvedre), of which a third are new.
Isabelle explains what makes Tradition unique in this video from our friends at Jysk Vin.