2018 Technical Specifications
Alcohol 15.5%
Grape Varieties Savagnin
Drinking Window The producer says it is youthful and exuberant now, recommends waiting at least 15 years for full development, and describes a potential longevity of up to 100 years.
Classification AOC Château-Chalon
Region Chateau-Chalon
Soil Blue lias marl
Vineyard Yield 15 hL/ha
Grapes Picked 19 Sep 2018
Fermentation Vessels Tank
Indigenous Yeast Yes
Bottling Date Apr 2025
Serving Temperature 16°C · 61°F
Production Details Manually harvested biodynamically cultivated grapes were vinified traditionally as white wine. Temperature-controlled tank fermentation continued until sugar exhaustion with indigenous yeasts, and malolactic fermentation was completed. The wine then remained for 6 years and 3 months in a barrel deliberately left with ullage and without topping up. It received light filtration through silica earth before bottling.
Tasting Notes Golden yellow; a very complex nose of dried fruit, particularly walnut, lifted by a curry-like spice note; powerful palate with persistent aromas.
Food Pairing Comté, Morbier, Mont d’Or, coq au Vin Jaune, cheeses, cream-based dishes, mushrooms, white meats, and exotic or spicy cuisine such as curry.
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties Savagnin
Region Chateau-Chalon
Soil Blue lias marl
Fermentation Vessels Tank
Closure Cork Sealed With Hot Wax
Production Details Hand-harvested, biodynamically farmed Savagnin was fermented in tank, followed by naturally occurring malolactic fermentation, then matured for 6 years and 3 months under a veil of flor.
2016 Technical Specifications
Alcohol 13.5%
Grape Varieties Savagnin
Drinking Window The producer says it is youthful and exuberant now, recommends waiting at least 15 years for full development, and describes a potential longevity of up to 100 years.
Region Chateau-Chalon
Soil Blue lias marl
Vineyard Yield 10 hL/ha
Fermentation Vessels Tank
Indigenous Yeast Yes
Bottling Date 11 Apr 2023
Serving Temperature 16°C · 61°F
Production Details Biodynamically cultivated grapes were harvested manually and vinified traditionally as white wine. Temperature-controlled tank fermentation continued until sugar exhaustion with indigenous yeasts, and malolactic fermentation was completed. The wine remained for 6 years and 3 months in a barrel deliberately left with ullage and without topping up, followed by light filtration through silica earth.
Tasting Notes Golden yellow; a very complex nose of dried fruit, especially walnut, lifted by a curry-like spice note; powerful palate with persistent aromas.
Food Pairing Comté, Morbier, Mont d’Or, coq au Vin Jaune, cheeses, cream-based dishes, mushrooms, white meats, and exotic or spicy cuisine such as curry.
Sources: lapinte.fr ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2764711 | — | — | wine-searcher.com ↗ |