Vin Jaune Les Bruyères

VIN JAUNE LES BRUYERES 2016

Region: France Jura　

Grape: Savagnin

Category：Yellow

More popular than Chateau Sharon...
Vin Jaune's unique aromas such as walnuts and dried fruits overflow.
Spices and vanilla flavors add depth to the wine...
Smooth texture, delicate minerality, and long aftertaste. The balance of it all is already the best.
A superb Van Jaune that can be kept for 50 years!
50 years old. Aged in wooden barrels for 6 years and 3 months.

[Producer information]

This domaine was founded in 1962 and is now headed by the third generation, Mr. Stéphane, who took over in 1990.
He has experience at wineries overseas and has a wide perspective, having been involved in winemaking in Beaune, Burgundy, for five years. Biodynamic cultivation has been implemented since 2004.
Currently, they own a vineyard of approximately 40 ha.

Speaking of the Jura region, Pierre Overnois, the ``master of natural wine'', is mentioned, and he has also praised him as ``the representative maker of the Jura.''

·soil
Due to uplifts 1,000 years ago, the Jura, across the Saône River, is exposed to soil that was hundreds of millions of years old. (Burgundy is flat and you have to dig 500 meters underground to reach the calcareous soil.) The uplift of the Alps created many hills with complex soil compositions in the Jura. The wine produced from this complex soil cannot be described simply as ``Chardonnay from Arbois.'' At Tissot, the Marne (blue marl) calcareous soils of Trias grow Chardonnay, Trousseau, and Pinot Noir, while the clay-rich soils grow Pour Sars and Savagnin.
The grapes are harvested by hand in each plot, and the winemaking is also done separately in each plot.

Grapes that have been damaged in the field are sorted, and unripe fruits are further sorted on a curve. Poursard is a grape whose skin is so thin that it will burst if touched by bees or other insects. After that, the grapes are destemmed by hand at the top of the tank, and the perfectly ripe grapes fall into the tank along with their juice. The popped bunches are used for sparkling.
Most cuvées are not filtered, and sulfites are kept to a minimum, making wine naturally without any artificial intervention!