2018 Technical Specifications
Alcohol 15.5%
Grape Varieties 100% Savagnin
Classification Vin jaune
Region Chateau-Chalon
Soil Lias grey marls and limestone scree
Vineyard Yield 30 hL/ha
Vine Age 35
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Crop Pressing
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 228
Serving Temperature 14°C · 57°F
Production Volume 10,951 bottles
Bottles10,951
Production Details Hand harvested. The vineyards have been organically cultivated since 2010, with grass in every other row, mechanical inter-vine soil work, and other tasks performed manually. Fermentation uses an indigenous-yeast starter. The wine undergoes oxidative élevage under a yeast veil in untopped 228 L oak barrels. The vintage sheet contains a translation conflict: its French text states at least six years in barrel, while its English text states at least three years; the separate producer product page states at least six years. The producer gives a 50-year cellaring potential and a 10-year peak.
Food Pairing Smoked fish; parsley-and-garlic dishes; frogs’ legs; white meats with cream and mushrooms such as morels; curry and other spiced dishes; Comté and other cheese dishes.
2017 Technical Specifications
Grape Varieties Savagnin
Classification Vin jaune
Region Chateau-Chalon
Soil Lias grey marls and limestone scree
Vineyard Yield 30 hL/ha
Vine Age 35
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Crop Pressing
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 228
Serving Temperature 14°C · 57°F
Production Volume 11,350 bottles
Bottles11,350
Production Details Hand harvested and organically cultivated, with grass in every other row, mechanical inter-vine soil work, and other tasks performed manually. Fermentation uses an indigenous-yeast starter. The wine undergoes oxidative élevage under a yeast veil in untopped 228 L oak barrels. The page contains a translation conflict: the French text states a minimum of six years in barrel, while the English text states a minimum of three years.
Food Pairing Smoked fish; parsley-and-garlic dishes; frogs’ legs; white meats with cream and mushrooms such as morels; curry and other spiced dishes; Comté and other cheese dishes.
Sources: berthet-bondet.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Savagnin
Classification Vin jaune
Region Chateau-Chalon
Soil Lias grey marls
Vineyard Yield 30 hL/ha
Vine Age 35
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Grape Pressing
Oak Types French oak
Barrel Size 228
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Serving Temperature 14°C · 57°F
Closure Natural Cork
Production Volume 11,900 bottles
Bottles11,900
Production Details Hand harvested and organically farmed, with alternate-row cover crop and mechanical soil work. The producer and distributor conflict on pressing: the producer says whole grapes, while Alliance Wine says destemmed grapes. Fermentation is in stainless steel. The wine is aged oxidatively for at least six years under a yeast veil in untopped old 228 L barrels; Alliance Wine gives a six-to-seven-year range, 100% oak maturation and no new oak. Finished-wine sulfites are reported by the producer as less than 20 mg/L; this bound is not converted into an exact sulfites value. The producer gives a 50-year cellaring potential and a 10-year peak.
Tasting Notes Spice, nuts, mushrooms and Savagnin-like salinity; long palate and very persistent finish.
Food Pairing Smoked fish; parsley-and-garlic dishes; white meats with cream and mushrooms; curry and other spiced dishes; Comté and other cheese dishes.
2015 Technical Specifications
Alcohol 15.5%
Grape Varieties Savagnin
Classification Vin jaune
Region Chateau-Chalon
Soil Lias grey marls
Vineyard Yield 30 hL/ha
Vine Age 35
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Grape Pressing
Oak Types Old oak
Barrel Size 228
Used Oak Only Yes
Serving Temperature 14°C · 57°F
Production Volume 10,000 bottles
Bottles10,000
Production Details Hand harvested and organically farmed, with alternate-row cover crop and mechanical soil work. Whole grapes are pressed and fermented in stainless steel. The wine undergoes oxidative élevage for at least six years under a yeast veil in untopped old 228 L oak barrels. Finished-wine sulfites are reported as less than 20 mg/L; this bound is not converted into an exact sulfites value. The producer gives a 50-year cellaring potential and a 10-year peak.
Food Pairing Smoked fish; parsley-and-garlic dishes; frogs’ legs; white meats with cream and mushrooms such as morels; curry and other spiced dishes; Comté and other cheese dishes.
Sources: berthet-bondet.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1421592 | — | — | wine-searcher.com ↗ |