Typically, “100% Grenache (planted 1912-1940s), yielding ≈28 hl/ha from Chapouin’s, La Crau’s, & La Janasse’s 7 ha of sandy soils; 80% destemming then maceration for 26 days in tank with daily manual pressing. Aged 18 months in foudre, 600L neutral FR oak barrels, and 225L FR oak barrels (20% new) before being fined & bottled unfiltered;” [Compiled largely from the producer & U.S. Importer]

If interested, check https://www.winemag.com/buying-guide/domaine-de-la-janasse-2019-chaupin-grenache-chateauneuf-du-pape/ &/or https://jebdunnuck.com/2021/12/top-100-wines-of-2021/ [#2] for their take on this vintage! 😉

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