Crowd-pleasing, bistro-style red and stalwart of Boutinot's house wine offer.
A classic southern uncomplicated Rhône red which is deliciously drinkable yet serious enough to accompany food.
Rich fruit and an appealing herbal freshness
Lusciously textured with plum, strawberry and a touch of spice.
South-eastern France is swathed in sunny vineyards and peppered with pretty villages that lend their name to famous appellations. In the bistros of these villages, local vignerons often choose not to drink the wines bearing the village name. Instead, they cannily favour a glass of IGP, aware that, although made to different guidelines, wines from the larger IGP Méditerranée can be made from plots which share very similar characteristics to these more prestigiously classified vineyards. Cuvée Jean-Paul Rouge is now sourced from this wider area, working with specialist growers who own such plots. Grenache and Syrah are selected from individual vineyards, specifically for the profile they will each give to the final wine. Classic vinification techniques continue - temperature-controlled fermentation to gain immediate fruit flavours, with maceration lasting between 5 to 10 days before the wine is pressed. For the final blend, an understanding of how each component will evolve is critical in maintaining the consistent and very drinkable style expected of Cuvée Jean-Paul - a judgement which can only be made with many years’ experience of creating blends.
Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade, we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.
Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.
Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domains, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine
|80% Grenache 20% Syrah
|13% alc vol
|Units of Alcohol per Bottle
|1 year max
Drink with hearty food such as grilled meats and casseroles. Also great with BLTs, pizzas and mature, hard cheeses.