READ · COMPARE · EXPLAIN
Paul Jaboulet Aîné: Comparing reds and whites of the same estate
This producer makes wines from several appellations in the Northern Rhône. They have owned the Tarabert holding in Crozes-Hermitage since 1834, producing red Syrah, as well as white Marsanne and Roussanne.
Explaining Tarabella red and white wines by variety, pressing, and fermentation differences.
Questions for this course
If the name Tarabère is the same, is the grape processing always the same as well?
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To explanation task notes ↓Paul Jaboulet Aîné / Learn about Producers
France / Rhône / Crozes-Hermitage
Aliases & spellings: Paul Jaboulet Aîné / Paul Jaboulet Aîné / Paul Jaboulet Aine
Update date: 2026-09-24
Syrah red
The red Thalabert uses Syrah. The official production process specifies destemming and fermentation with the skins. When considering color and tannin in red wines, both the grape variety and the length of skin contact are important clues.
Whites pressed as whole bunches
White Mûre Blanche refers to Marsanne and Roussanne. The explanation says the whole bunches are pressed, sediment is allowed to settle, then fermentation begins. Even if the term “whole bunch” is used, the process is different from full bunch fermentation for reds.
Acidity and vessels for white wines.
For white wines, malolactic fermentation is not performed, and depending on the year, barrels or concrete egg-shaped vessels are used. Not only the grape material, but also how acidity is retained, and which vessels are used for lees aging, are important points of comparison with reds.
What to align and what to compare.
Red Tarabert
- Conditions to standardize
- Paul Jaboulet Aîné
- Conditions for comparison.
- Syrah / de-stemmed before vinification
- Additional points to confirm
- Process for making red with skins
White Mûre Blanche
- Conditions to standardize
- Paul Jaboulet Aîné
- Conditions for comparison.
- Marsanne & Roussanne / Whole bunch pressing
- Additional points to confirm
- Do not confuse with whole cluster fermentation
White wine fermentation.
- Conditions to standardize
- Paul Jaboulet Aîné
- Conditions for comparison.
- No MLF / vessel selected according to the year
- Additional points to confirm
- Separately address containers and handling of acidity
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Reading materials from Paul Jaboulet Aîné: Comparing reds and whites of the same estate
Compare the stated conditions in the documentation. Numbers specifying vintages should be treated as information for that specific year.
This summarizes materials published by producers, regional groups, and importers. Each source includes the publisher and the date the material was checked.
| Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|
| Red Tarabert | Syrah / de-stemmed before vinification | Process for making red with skins |
| White Mûre Blanche | Marsanne & Roussanne / Whole bunch pressing | Do not confuse with whole cluster fermentation |
| White wine fermentation. | No MLF / vessel selected according to the year | Separately address containers and handling of acidity |
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Read the explanation for each question
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What are the red varieties?
The raw materials are not the same as for whites.
What are the steps of whole cluster processing for white wines?
Read the term ‘whole clusters’ along with the relevant stage. For white wines, the juice is fermented after pressing whole bunches. For red wines using whole cluster fermentation, the entire bunch, including skins and stems, goes into the fermenter. Do not assume the same process is used just from the term alone—distinguish pressing from fermentation when reading ‘whole clusters’.
What about malolactic fermentation in whites?
Verify fermentation choices directly with the materials.
Basis and sources for the exercise
Practice exercises in comparison
Please explain differences in raw materials and winemaking by reading the table and sources.
Read examples of organizing comparisons
| Conditions for Comparison | Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|---|
| Red Tarabert | Syrah / de-stemmed before vinification | Process for making red with skins | |
| White Mûre Blanche | Marsanne & Roussanne / Whole bunch pressing | Do not confuse with whole cluster fermentation | |
| White wine fermentation. | No MLF / vessel selected according to the year | Separately address containers and handling of acidity |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Explain the Tarabella red and white wines by variety, pressing, and fermentation differences.
Check after writing
- Did you specify the label, vintage, and scope of materials to be compared?
- Did you distinguish and explain the three items in the table?
- Did you separate verified facts from points to check further with additional references or tasting?
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