Chateau d'Arlay, Cotes Du Jura Vin Jaune, 2016 (620ml)
One of the wine world's great oddities, and one of its most rewarding. Vin Jaune is 100% Savagnin left in barrel for over six years without topping up, protected only by a natural yeast veil (voile) that forms on the surface, aging biologically the way fino Sherry does. What survives evaporation is bottled in the clavelin, the squat 620ml bottle whose size reflects the roughly 62% of each liter left after the angels take their share. Chateau d'Arlay farms old Savagnin vines planted between 1953 and 1974 in Arlay, and works without added yeast, racking, or sulfur. The estate itself suggests waiting twenty years before opening, and these wines can hold for decades. Nutty and intense but strikingly fresh, with a salty core.
Chateau d'Arlay, Cotes Du Jura Vin Jaune, 2016 (620ml)
One of the wine world's great oddities, and one of its most rewarding. Vin Jaune is 100% Savagnin left in barrel for over six years without topping up, protected only by a natural yeast veil (voile) that forms on the surface, aging biologically the way fino Sherry does. What survives evaporation is bottled in the clavelin, the squat 620ml bottle whose size reflects the roughly 62% of each liter left after the angels take their share. Chateau d'Arlay farms old Savagnin vines planted between 1953 and 1974 in Arlay, and works without added yeast, racking, or sulfur. The estate itself suggests waiting twenty years before opening, and these wines can hold for decades. Nutty and intense but strikingly fresh, with a salty core.
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One of the wine world's great oddities, and one of its most rewarding. Vin Jaune is 100% Savagnin left in barrel for over six years without topping up, protected only by a natural yeast veil (voile) that forms on the surface, aging biologically the way fino Sherry does. What survives evaporation is bottled in the clavelin, the squat 620ml bottle whose size reflects the roughly 62% of each liter left after the angels take their share. Chateau d'Arlay farms old Savagnin vines planted between 1953 and 1974 in Arlay, and works without added yeast, racking, or sulfur. The estate itself suggests waiting twenty years before opening, and these wines can hold for decades. Nutty and intense but strikingly fresh, with a salty core.
