VIN JAUNE > MICHEL TISSOT

Grape Varieties

100% Savagnin, the only vine variety authorized for this wine. Savagnin is a typical Jura variety, flourishing on its grey marl and ripening slowly. This demanding, patient vine variety is the best type for Vin Jaune.

Tasting notes

The wine’s long maturation in oak barrels helps achieve its wonderful deep, limpid golden colour. Its very intense nose contains a range of aromas: cooked apple, curry, saffron and walnut. Its mouthfeel has a lively, powerful and well-formed attack. The mouthfeel confirms the aromas in the nose, providing a remarkable range of flavours: fresh walnut, curry, green apple, dried fruit and saffron. A grandiose finish.

Food and wine paring

This dry, powerful wine ages wonderfully well. It can also be enjoyed at any moment, from the appetizers to the dessert: Comté cheese, gougères (baked savoury choux pastry made of choux dough mixed with cheese), mushrooms on toast, snails, crayfish, poultry, white meat and fish. For fine dining, it is also an excellent choice to serve with lobster and white truffles. It is also wonderful for making cream sauces.

Serving suggestions

Serve at a room temperature of 14–16°C. (57-59°F.). Bottles can be decanted into a carafe after they have been uncorked for a few hours.

Ageing potential

This remarkable wine is ready to drink as soon as it is bottled, but can also be kept for years.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometers between Burgundy and Switzerland, on the eastern border of France.

The wine owes its name to its intense golden yellow colour. Vin Jaune, also called ‘gold of the Jura’, is considered one of the world’s greatest dry white wines. It is said that this wine is first enjoyed with the eyes, but the rest is just as spectacular.

Winemaking

Vin Jaune undergoes a specific 'film' maturation technique to produce its priceless nectar. Once fermentation is complete, the wine is matured in oak barrels for at least 6 years and 3 months, without any intervention.

This process respects the wine's natural evaporation and causes a thin film of yeast to develop on the surface. This is what slowly builds up the wine's famous 'yellow taste': complex walnut, almond, spicy, etc. aromas.

After ageing, the resulting nectar is bottled in 62-centilitre (the volume remaining of a liter of Savagnin after maturation) 'clavelins' – bottles specially designed for this wine.

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2016

2017