Côtes du Jura – Savagnin (Sous voile)
From 30 year old vines planted on gravel/marl soil. This younger sibling of Château-Chalon is 100% Savagnin, fermented in stainless steel tanks then aged for three years in 228l oak barrels. This is a true “vin de voile.” 13.5% alcohol.
After an hour of carafing, this cuvée develops a powerful, rich and complex nose of ripe apple, dried fruits and walnut. The palate is rich, almost fatty, but is supported by ample acidity. The long finish is unmistakably nutty.
About the Producer
In 1985, Chantal and Jean Berthet-Bondet took over a domaine that had not been producing wine for 50 years, and brought it back to life. In 2017, their daughter Hélène succeeded them, helped by her husband and two children. The vineyards spread on 15 hectares, 4.5ha of Savagnin in Château-Chalon and 10.5ha of Chardonnay, Savagnin, Trousseau, Poulsard and Pinot Noir in Côtes-du-Jura appellation. Château-Chalon possesses the noblest terroir in the Jura region. A composition of limestone and red and gray marl confers both power and great finesse to these wines.
The classic wine of the Jura is the “vin de voile,” a technique otherwise practiced only by Spanish sherry producers. During barrel aging, casks are only partially filled, or ouillé, with wine. This provokes the formation of a film of yeast on the exposed portion, protecting the wine from oxidation and giving it a unique flavor of dried fruits and nuts. Also, the logic of the aging cellar is the opposite of that for classic wine-making. Like a sherry cave, these cellars are dry and well ventilated, with enormous variations in temperature. Interestingly enough, this region of France remained a Spanish possession until 1660.
Bondet uses indigenous yeasts, except for the Crémant. By precaution he prepares a "pied de cuve" to start the fermentations of the various cuves. This is made from a small quantity of grapes that ferments spontaneously. He verifies with the lab that these are the right yeasts before incorporating them into the cuves. Selected yeasts are used for the second fermentation of the crémant.
Farming practices: The domaine is certified organic since 2013. The wines are vegan (when fined, which is rare, it is with bentonite).