All wines stored at 55° and 70% humidity
Although Jean-Paul and Jean-Luc worked closely for decades, the split essentially came down to Jean-Luc's desire to produce wines with a slightly more modern footing. Jean-Luc's wines see more de-stemming, more new oak (still modest levels), and greater extraction during fermentation. While Jean-Luc's wines show more unctuous plush fruit, softer tannins, and darker concentration, the wines of Domaine Jamet (Jean Paul) show more transparency and a more tightly coiled sense of minerality. Both produce wines of exquisite balance and sophistication, yet rooted in the tradition their father Joseph instilled.
As the 25 parcels were split between the brothers in 2013, we see Domaine Jamet's (Jean-Paul) more evenly divided between the iron-rich granite of the Côte Brune and the lighter and chalkier Côte Blonde. Jean-Luc's plots are more concentrated in the Côte Blonde.
My most memorable Syrah experience was a bottle of 1988 Jamet opened at a restaurant with friends in the Rhone several years ago. As sense memories go, it's one that has stayed with me more vividly than any other. The combo of perfume, delicacy of fruit, and that finely woven mineral lacing was Syrah at its most pure and haunting. A first sip that was followed by a deafening silence that filled the table for what seemed like minutes on end. That's why we hunt.