Production
This wine starts life as L’Essen’ciel – 100% Savagnin fermented in oak which, as would be the case with a vin jaune, is then transferred to 228l barrels in the January after harvest and left undisturbed i.e. with no ‘ouillage’ (topping up). During this time, yeasts within the barrel create a ‘voile’, or veil, of yeast on the surface of the wine (similar to the flor produced when making sherry) which partially protects the wine from oxidation. Winemaker Damien Petit measures the extent of oxidation twice a year to monitor the devlopment of aromatics in the wine. He then allows the wine to age for up to 4 years (as opposed to the 6 years and 3 months required for vin jaune) before bottling.
Tasting notes
This is a complex wine with a bright golden colour which announces the power of the aromas of its terroir. With the scent of dried walnuts mixed with that of green apples, it is long lasting and harmonious on the palate.
Food match
In the Jura this wine would be matched with a comforting ‘Coq au Vin Jaune aux morilles’ (chicken cooked in a creamy sauce enriched with vin jaune and morels) or with local cheeses such as Comté, Morbier, Mont d’or, Bleu d’Auvergne). It would also go well with spiced dishes, especially creamy based curries.
