Bodion

BODILLON 2023

Region: Jura, France

Grape: Savagnin

Color: White

Fresh Savagnin is also irresistible.

This is the second time this bottle has arrived in Japan, but again, the stock is extremely limited (only 180 bottles).
This fresh Savagnin is not aged by oxidation, but rather is aged to give it a subtle hazelnut flavor.
To maximize the flavor of Savagnin, it is made in stainless steel tanks in an extremely simple way. Its lively flavor remains even after more than a week of uncorking.

Trees aged 40-80 years. Clay-limestone soil.
Direct pressing of destemmed grapes.
After alcoholic fermentation in stainless steel tanks, it is aged for one year.

[Producer information]

Born in the Jura region, Pascal worked in forestry before working as a foudre and other wood barrel maker. This experience gave him a real feel for the world of wine, and after studying at a winemaking school, he had the rare opportunity to train under Stéphane Tissot for two years.

As you know, Stephane Tissot is one of the top wineries in the Jura and around the world. The time has finally come for Pascal to make full use of the experience he gained under Stephane Tissot, as well as his own experience as a cooper.

In 2021, he took over a small 50r vineyard in Arbois.
While working for Stephane he created his first cuvée, "Coup de Feu".
In 2022, he took over the Domaine les Bodines vineyards.
This is a field that has been cultivated biodynamically for 15 years.
Here he meticulously cultivates all the Jura varieties.
The current vineyards are approximately 6 hectares in total. The white grapes are grown on limestone and marl soil, while the red grapes are grown on clay-limestone soil.
In one of the plots there once stood a hut called "La Patelle".
Pascal loved the hut so much that he named the domaine after it, as a symbol of the good old days of Arbois.

His brewing process is strongly influenced by his mentor, Stephane Tissot, and he "strives to make pure and precise wines" (Pascal).
We are exploring different aging methods to refine our style.
Making use of his experience as a wooden barrel craftsman, he is particularly focused on how to use barrels.

The Chardonnay "Le Kiosk" is aged in barriques, and then undergoes various stages of aging, including amphorae, concrete tanks, and foudre barrels, before being completed.
Naturally, he focuses on 100% perfectly ripened organic cultivation, but Pascal also pays close attention to the winemaking process, and his commitment to producing pure, precise wines is unparalleled.

The trend in Jura and Burgundy is to express elegance by using not only barriques but also larger foudre barrels. Pascal's experience as a cooper making foudre barrels is put to good use here.

The introduction of amphorae and long aging allows the wine to breathe.
And when it comes to red wine, no SO2 is added! The list of their particularities is endless.
Although they practice biodynamic farming, they are not yet certified.