This iconic vin jaune wine has plenty of length on the palate, with appealing notes of spice, nuts, mushrooms, and the typical salinity found in Savagnin grapes. Very persistent on the finish. Goes well with smoked fish, dishes garnished with garlic and parsley, white meat with a creamy sauce and mushrooms, spicy food (curry) and dishes cooked with cheese (Comté).
Best known in Jura
The grape behind the Jura's famous Vin Jaune. Nutty, salty and intense, often aged under a layer of yeast for a distinctive sherry-like character. Fresh, topped-up versions also exist, with bright acidity, apple and a stony, mineral finish.
France
A small, quirky region in eastern France, between Burgundy and Switzerland. Famous for Vin Jaune, aged under a veil of yeast, plus savoury Savagnin, light Poulsard and Trousseau reds and fine Crémant du Jura. Cult wines with a devoted following among sommeliers. Unique and often unforgettable.
Jean Berthet-Bondet has been working his land since 1984. With a humble 15 hectares of 30 year old vines, this estate may well be small but it is steeped in history and heritage. Half of Jean's land is in the Château Chalon appellation which is home to the Savagnin grape, renowned for making the revered Vin Jaune. A unique wine that has seen a resurgence of popularity in recent years, but has always been appreciated by the knowledgeable few. The grapes are manually harvested, and the destemmed grapes are pressed and fermented in stainless steel tank. Aged for at least 6 years in old oak barrels under a layer of yeasts which allows an oxidative process as the barrels are not topped up.
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