Savagnin, a variety indigenous to the Jura that thrives in marnes grise soil (aka grey or blue marl), this wine is aptly named Blue Earth as these vines are planted on blue marl soil in Arbois . This wine is made ouillé, so that during its aging in used oak barrel, it is “topped up” to avoid oxygen coming in contact with the wine. As a result the fresh, stony, floral, citrus character of the Savagnin is retained in the bottle along with exceptionally bright acidity. A medium bodied wine that works really well with fish and shellfish dishes, and chicken or pasta especially in cream or stock sauces. The 2012 also can accompany a cheese course to close out your meal. Just be careful not to chill this wine too much because it will mask the full range of aromas and flavors that his wine can provide. Don’t miss the versatility of this beauty.
As an aside, the other style of Savagnin that you’ll encounter in the Jura – and which André-Jean also produces, so let us know if you’re interested -- is sous voile, where the wine is made in a deliberately oxidative style in which the wine is exposed to oxygen during maturation and ages under veil. As a result, depending upon the length of time the wine stays sous voile, the wine develops complex nutty and spicy (think curry) aromas alongside tangy citrus elements. A different experience for certain, but paired with the right dishes or cheeses and the convergence can be harmonic.
In the words of David Schildknecht from Vinous, “Austria’s 2013 Rieslings and Grüner Veltliners display exceptionally bright acidity, clear flavor definition and uncanny complexity.” 2013 has given us the stunning combination of healthy, ripe grapes that remain light on their feet as the alcohol levels stayed in check, married with focused, tense acidity.
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