The wine of the month

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Domaine de la Janasse, Terre d'Argile, 2024

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95 NJP

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September 2026: Domaine de la Janasse, Terre d'Argile, 2024 (19 EUR/22 USD in Sweden) red dry blend wine, Côtes du Rhône Villages, Southern Rhône, Rhône, France, 95 NJP (02-09-2026 by Dr Nenad Jelisic)

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Domaine de la Janasse Terre d'Argile 2024 is the best Côtes du Rhône Villages-wine of the year so far, and probably the best Côtes du Rhône Villages-wine for the rest of the year. And it is definitely one of the best Côtes du Rhône Villages-wines that I have tasted. It is a big, aromatic, flavourful, rich, sweet spicy, complex and herbaceous wine. The aroma is filled with wonderful aromas of bay leaves, lavender, milk chocolate, black pepper, charcuterie, blackberry jam, liquorice, mint, dried figs and ripe raspberries. The flavour is filled to bursting point with blackberry jam, black pepper, bay leaves, lavender, dark chocolate, licorice, mint, dried figs and ripe raspberries. Domaine de la Janasse Terre d'Argile 2024 has a perfect balance between its tartaric acid, tannins and fruitiness. Thanks to this, the wine will be drinkable for at least 5 more years, i.e. until at least 2031. The wine does not need to be decanted. It can be enjoyed as it is. Drink it slowly, and follow as it begins to open and grow in the glass.

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The wine will go perfectly with boiled veal in dill sauce with boiled potatoes or with real Wienerschnitzel (veal) with Austrian potato salad, two lemon wedges, anchovy fillets and drained capers or with Boeuf Bourguignon with buttery mashed potatoes or with homemade lasagna (with fresh lasagna sheets) or with Beef Wellington with Hasselback potatoes and funnel chanterelle sauce or with grilled duck breast with port wine and cherry sauce and potato stoemp (roughly mashed potatoes with vegetables and cream) or with butter-fried goose liver or duck liver on butter-fried bread (in both cases with very little butter, but the butter must be of the absolute highest quality) with apple jelly or blackberry jelly or with plommonjärpar (minced meat rolls mixed with shredded prunes) with parsley cream sauce, diced potatoes and crispy split peas and wax beans or with pasta carbonara (with fresh tagliatelle) or with slow-roasted porchetta with grilled vegetables and buttery garlic bread or with veal kidneys in cognac sauce with raw fried potatoes or with lamb patties with potato gratin and red wine sauce or with Coeur de filét Provencale with raw fried potatoes and bacon-wrapped green beans (haricots verts) or with grilled beef fillet/entrecôte with café de Paris sauce and potato gratin or with grilled pork chops with grilled red peppers, red onions and tomatoes, and Béarnaise sauce or with aged cheeses such as Comté, Edamer, Gouda, Gruyère, Parmigiano Reggiano, Pecorino and Västerbottenost (national cheese of Sweden). Domaine de la Janasse Terre d'Argile 2024 should be drunk at 16°C (when the room temperature is above 22°C or the outside temperature is above 24°C) from real Bordeaux glasses, if possible, from Kosta Boda, Orrefors, Riedel or Spiegelau.

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Domaine de la Janasse Terre d'Argile 2024 consists of 40% Grenache, 20% Mourvèdre, 20% Carignan, 15% Syrah and 5% Cinsault. The grapes for this wine come from a 23 hectare large vineyard, which is located in the Côtes du Rhône Villages appellation. The vineyard is located east of the Châteauneuf-du-Pape appellation, in the municipality of Courthézon. The vast majority of the grapes grow on sandy weathered limestone soils while Mourvèdre-grapes grow on clayey weathered limestone covered with rounded stones. The vines are grown without pesticides or insecticides and the fertilizer is natural. The yield is 45 hl/ha. The grapes for the wine are harvested and sorted by hand after the grapes have reached their optimal ripeness. After very careful selection in the vineyard, the grape varieties are crushed individually and 80% of them are destemmed, and their grape mass, which consists of crushed grapes, stems and grape juice, is macerated and fermented in stainless steel tanks for between 12 and 15 days with pressing of the skin mass (chapeau) once a day. Only the natural yeast, which comes from the vineyards, is used. After the fermentation, the grape mass is gently pressed and both the free-run wine and the pressed wine are mixed together. Then the wines from the different grape varieties are blended together and aged in concrete tanks and large wooden barrels (foudres) for between 6 and 9 months. Finally, the wine is bottled, without filtration and without fining, and aged for a few more months before it is released on the market.

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Domaine de la Janasse’s wines are imported to Sweden by Budbreak.

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Domaine de la Janasse has international distributors over the almost whole world, see Domaine de la Janasse’s website.