DOMAINE JASMIN
LVT 2016 r A domaine whose wines hold great refinement and a clear fruit - I have always considered their style to be Burgundian. The wines appear to be regaining some depth and complexity with the 2007 vintage – a very welcome event. Patrick has said he is allowing the malos to take their time (ie not heating the cellar) and there is greater body now, also helped by a slightly longer vinification time at a restrained maximum temperature. He abandoned the immerged cap process after 2009 - it had been done for four generations, and now favours pumping overs with some light cap punching. In the late 1990s and early 2000s, these wines were not made to live for a very long time - Patrick being keen to drink them inside 10 years. This has been changing recently, and the wines have more soild structure than in that period.
In 2015, a new wine was introduced, a "top of the range" production called Oléa (a jasmin flower). It receives more new oak and a longer raising than the classic, which is now called La Giroflarie (an old name for the Côte Baudin). Top years can live towards 18+ years or so. There is always a cracking vin de pays Syrah, which is now issued every year (the 2014 and 2016 both w.o.w. wines), and, from 2015, a correct Viognier vin de pays.
Patrick, Arlette Jasmin 14 rue des Maraîchers 69420 Ampuis
Tel: +33(0)474 56 16 04
jasmin.pa@wanadoo.fr
Countries exported to:1) USA 2) GB 3) Belgium, Switzerland
Percentage Exported: 40%, from 50%
British Importers: Yapp Brothers, Mere +441747 860423 www.yapp.co.uk
USA Importers: Kermit Lynch, Berkeley, California; Wines Of France Alain Junguenet; Robert Chadderdon
Quotes
"I use saignée, bleeding off of excess juice. The gain is obvious - the berries are more concentrated, you get colour and better structure."
Patrick Jasmin
"With the cooling system I can increase the duration of the vinification, but the last thing I want to do is to make technical wines."
Patrick Jasmin
“I am letting the malo take longer these days (2007 onwards) – not pushing them as fast as before – so there is more body.”
Patrick Jasmin
“I compare 2011 to 2006 and 2007 - a lot of finesse and easy to drink. The 2011s will be highly acceptable. The parts of the wine have been slow to come together, and it has taken on weight."
Patrick Jasmin
“Since 2010, I no longer use an immersed cap – we had done it for four generations, but didn’t in 2010; I use Colombo’s man to advise me, and now do just pumping overs and irrigations – the extraction is more gradual. I had never worked with an oenologue before and needed help to supervise the vats, and to free up my mind. For instance in 2012, we did no cap punching.”
Patrick Jasmin
“In 2011 we had a bit of rain – 25-30 mm (1-1.2 in) 8 days before harvesting, which diluted the crop – otherwise, the vintage would have been close to 2010.”
Patrick Jasmin
“If 2012 had had another five days of sun, it would have approached 2011 in quality. 2011 has more roundness, balance, is more full. 2009, 2011 and 2013 all have colour and structure.”
Patrick Jasmin
"I didn’t expect 2013 to turn out as well as it has. The yield was 35 hl/ha, and as a result there wasn’t great structure. But four months after the first racking, the quality rose like an arrow."
Patrick Jasmin
“My grandfather Georges used egg whites for fining. My dad Robert neither fined nor filtered. I can filter (2014) and can fine (2013 & 2015 with their robust tannins).”
Patrick Jasmin
“2014 wasn’t easy, with the drosophile fruit fly attack – August vineyard work was required. We avoided acid rot, applied a siliceous mixture, which left the bunches white, meaning the fruit flies went more for red colours elsewhere. It’s a better year than 2002 and 2008, has a bit of structure along the lines of 2011 and 2012. Friand (lively), pleasure wines were possible in 2014.”
Patrick Jasmin
“2016 acidities were quite low, and the oenologues around here wanted to acidify - but we didn’t seemingly have low degree, low acidity wine, and the wine anyway made up ground naturally. The musts were misleading.”
Patrick Jasmin
“The Mollard gneiss for me gives licorice in the wine.”
Patrick Jasmin
