Jas de Bressy Vignobles Mousset Barrot Chateauneuf du Pape Rhone Wine

Learn everything about Chateau Jas de Bressy Vignobles Mousset Barrot Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Chateau Jas de Bressy History, Overview

Chateau Jas de Bressy dates back not too far. The vineyard was purchased in 2003 from the Trintignant family. The wine was bottled and sold by the new owners in 2005.

The name takes its inspiration from the translation of Jas, which means small stone house or less formally, a shepherds hut. The owners, the Mousset Barrot family also own Chateau des Fines Roches, (The Hotel and the vineyard) as well as Domaine des Saumades. Both estates are also located in the Southern Rhone Valley.

The owners of Chateau Jas de Bressy also own 74 hectares of vines in the Cotes du Rhone appellation where they produce du Bois de la Garde Rouge, and a Cotes du Rhone Villages wine. They also produce a Vin de France.

Chateau Jas de Bressy Vineyards, Wines, Winemaking

Chateau Jas de Bressy owns 5.5 hectares in the Chateauneuf du Pape appellation. 4.5 hectares are used to produce red wine and 1 hectare, located in the estates cooler terroir is planted with white wine grape varietals.

They have old vines. Some of their Grenache is more than 80 years of age. The terroir for the red wine grapes is gravel with small rocks on top of a sand and red clay subsoil.

Chateau Jas de Bressy produces two wines. 1 red Chateauneuf du Pape wine and one white Chateauneuf du Pape Blanc.

Chateau Jas de Bressy Chateauneuf du Pape Rouge is produced from a blend of 80% Grenache, 15% Syrah and 5% Mourvedre. The Grenache vines are more than 80 years of age. The terroir is rocks, stones and clay soil in the la Petite Bastide, la Petite Bastide vineyard.

The wine is vinified in stainless steel tanks and then it’s aged in a combination of used French oak barrels and old foudres, with the different grape varieties receiving different aging treatments. The Grenache is aged in the foudres. The Mourvedre and Syrah are aged in old, used, small French, oak barrels for 18 months before blending and bottling. The production is on average, close to 1,000 cases of wine per year.

Chateau Jas de Bressy Chateauneuf du Pape Blanc is made from an even split of 50% Grenache Blanc and 50% Roussanne. The wine is vinified and aged in a combination of used, small oak barrels and small concrete tanks. The wine is aged on its lees for an average of 9 months before bottling. The production is close to 125 cases per year.

When to Drink Chateau Jas de Bressy, Anticipated Maturity, Decanting Time

Chateau Jas de Bressy can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Jas de Bressy is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-12 years after the vintage.

Serving Chateau Jas de Bressy with Wine, Food Pairing Tips

Chateau Jas de Bressy is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Jas de Bressy is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Jas de Bressy is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese and tomatoes.

The white wine of Jas de Bressy is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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