Production
Made in a traditional fashion, the wine completed its fermentation in 600L oak barrels and underwent regular bâtonnage (stirring of the lees) through its first 2-3 months, and then each week until bottling. Regularly topped up to prevent oxidation and aged for 18 months in a closed demi-muid - this is unusual for Savagnin in the Jura.
Tasting notes
Slightly feral and edgy, full but not oxidised, this is lively as hell and a fascinating insight to Jura Savagnin. With aromas of citrus oils and subtle notes from the wood it has matured in, this has minerality and a marked hazelnut character. Long and elegant, with a very slight hint of aniseed on the finish. A wine that highlights that fact that Jura is a backwater well worth exploring, where time is not a constant and where danger is part of the fun you can have.
Food match
Superb with scallops and other rich seafood dishes, fish terrines or asparagus in hollandaise sauce.
