ステファン・ティソ／STEPHANE TISSOT
Vin Jaune Les Bruyères
Vin Jaune Les Bruyères
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We will send it by Yu-Pack.
*Free shipping for purchases over 19,000 yen.
Hokkaido: 980 yen Tohoku: 830 yen Kanto: 830 yen Shinetsu/Tokai/Hokuriku: 920 yen Kansai/Chugoku/Shikoku: 1,200 yen Kyushu: 1,480 yen Okinawa: 1,480 yen
All items will be sent by cool delivery from May to October.
(*During this period, the above shipping fee will be charged + 330 yen.)
Please note that due to the nature of the wine, regular shipping will not be available during this period.
VIN JAUNE LES BRUYERES 2016
Region: Jura, France
Grape: Savagnin
Category: Yellow
More popular than Chateau Chalon...
The unique aroma of vin jaune, such as walnuts and dried fruits, overflows.
The flavors of spices and vanilla add depth to the wine...
Smooth on the palate, delicate minerality, and a long finish. The balance of all of these is just perfect.
A superb Vin Jaune that can be kept for 50 years!
50 years old. Aged in wooden barrels for 6 years and 3 months.
[Producer information]
The domaine was founded in 1962 and is currently headed by the third generation, Stephan, who took over in 1990.
He has experience working in wineries overseas and has been involved in winemaking in Beaune, Burgundy for five years, giving him a broad perspective. He has been practicing biodynamic farming since 2004.
Currently, the estate owns approximately 40 hectares of vineyards.
When it comes to the Jura region, the "mastermind of natural wine," Pierre Auvernoy, comes to mind, and he has even praised him as "a winemaker representing Jura."
·soil
Due to uplift 1000 years ago, hundreds of millions of years old soil is exposed across the Saône River in Jura. (In Burgundy, you have to dig 500m underground to reach the limestone on flat land.) Due to the uplift of the Alps, many hills with complex soil composition were created in Jura. Wines made from this complex soil cannot be described in a single word, such as "Chardonnay from Arbois." At Tissot, Chardonnay, Trousseau, and Pinot Noir are grown in the Marne (blue marl) limestone soil of Trias, and Poulsard and Savagnin are grown in the clay-rich soil.
The grapes are harvested by hand and vinified separately for each plot.
Damaged grapes are sorted in the field, and unripe grapes are sorted further in the crate. Poursard grapes have such a thin skin that they will burst if insects such as bees touch them. The grapes are then immediately de-stemmed by hand at the top of the tank, and plump, fully ripe grapes fall into the tank along with the juice. The rejected bunches are used for sparkling wine.
Most of the cuvées are unfiltered and sulfurous acid is kept to a minimum, resulting in natural winemaking without any artificial intervention!
In 2019, I was in charge of attending to Stefan when he visited Japan. At a restaurant in Tokyo.
