Terroir
This hilly area, with Its rich soil of marl and alluvium is well suited to five noble varieties of Jura.
Winemaking
Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then engages the fermentation maintained at low temperature (20- 22°C).
Chardonnay
70% ageing in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity. 10% ageing on fine lees, in wooden tun, for 2 -3 months to bring more roundness and 'gluttony'.
Savagnin
The Savagnins are matured in oak barrels, "sous voile". for 8 to 12 months, to bring the aromas of nuts, spices ...
Blending and bottling in February 2017.
Ageing potential
4 to 6 years.
Food and wine pairing
Open the bottle at least an hour before serving in order for all the aromas to develop then serve lightly chilled, between 12°C and 14°C, as an aperitif with cheese filled puff pastry, or during the meal, with scampi or a fish terrine. Used for cooking, it brings a refined touch to all fine meatbased sauces.
Appellation
The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France. Created in 1937, the AOC (designation of origin) of Cotes du Jura is omnipresent in the north and south of the vineyard, on varied and contrasting terroirs. It is the second leading AOC in Jura in terms of production, and it engages all five of the Jura's grape varieties. The whole range of wines of the Jura is represented, although the whites dominate - still or sparkling - with wines that are round, fruity, and generous.
Vintage : 2015
The Jura enjoyed a magnificent year, with early ripening and a harvest of wonderful quality. This ripe fruit in perfect health should spell an exceptional vintage. The red wines are showing nice concentration, with lovely tannins and a forthright aromatic profile. The white wines, which usually have a good crisp tension, are very moreish. The yields were fairly variable depending on the varietal, the Savagnin having suffered in places from uneven flowering, but there is definitely potential.
