2008 Jean-François Ganevat Côtes du Jura La cuvée du pépé

Community Tasting Notes (6) Avg Score: 93.8 points

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  5/4/2020 - KV04 Likes this wine: 90 Points

  Classic vin Jaune, right amount of oxidation. walnut and burned caramel on nose , palate of pear and honey but too much vinegar taste on finish. It is unique no doubt and to the geeky Wine drinker a treat but not sure I would endorse .

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  3/26/2020 - tak4 Likes this wine: 93 Points

  Popped and had an initial glass on a Thursday.
  
  What a wine! I really don't think there's that much to add to Forceberry's excellent tasting note, but I'll provide some high level impressions.
  
  Definitely a vin jaune nose, deep melon, nuttiness. On palate, apple (and yes, bruised is perfect descriptor!), blue cheese, and a rich caramel finish.
  
  Great, great wine.

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  10/19/2019 - Finare Vinare wrote: 96 Points

  Not that much to add to Forceberry's detailed and accurate notes. We might also say dried apricots and even sensations of red berries, such as forest strawberries and raspberries - not often encountered in a Chardonnay. The intensity, depth and complexity of flavour is nothing but stunning. Extraordinary wine, and surely the best we ever had from Ganevat. Savoured it together with friends at the end of a meal, with comté and other alpine cheese.

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  10/25/2018 - LoireFan wrote:

  Drank 20 years too early. Maybe more. Crazy intense.

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  4/27/2017 - forceberry wrote: 96 Points

  A naturalist Chardonnay made from biodynamically grown grapes, vinified with a strict hands-off philosophy. The wine is made just like a traditional Vin Jaune would be made - i.e. aged un-topped for 75 months in old oak casks under a yeast voile. No added sulfites. 14,5% alcohol.
  
  Medium-deep golden yellow color with a noticeable bronze-orange hue. Ridiculously complex nose with aromas typical of Vin Jaune: oxidative nuttiness, roasted chestnuts, smoke, sorrel, some mushy apricots, a little bit of caramel, hints of mushrooms and a touch of curry powder. The layered aromas constantly move in and out of focus, making the nose come across differently with every sniff. The wine is broad, rich and full-bodied with complex, oxidative flavors of assorted nuts, bruised apple, toasty nuances, some caramel, a little bit of steely minerality, a hint of smoke and a touch of tangy Fino Sherry tang. The mouthfeel is very silky and rather oily, but the high - almost racy - acidity keeps the wine very structured and remarkably refreshing. The alcohol stays out of the picture completely. The finish is long, mineral and surprisingly refreshing with ridiculously complex and persistent flavors of caramel, roasted chestnuts and walnuts, rock-salted fudge, some bruised apple, a little bit of wet stones, a hint of sorrel and a touch of smoke.
  
  This must be the most complex and stunning Jura Chardonnay I've ever tasted. It is quite similar to a Vin Jaune, yet still it retains its very unique character, as Chardonnay is a bit more expressive and lower-acid variety than Savagnin, which is the official Vin Jaune variety. Overall the style here feels a bit more oxidative and a bit less "sous-voile" than how Vins Jaunes typically are, but the wine still comes across as equally complex as most of them - showing such array of incredibly nuanced, layered flavors that they are just impossible to describe here fully. Overall this wine is very different from the typical style of Ganevat, but I'm still tempted to say that this still might be his best Chardonnay yet - despite the stunning complexity of his "ouillé" wines. As the wine is already very developed and oxidative, I have no idea how this wine is supposed to age - it might be that it is supposed to be drunk young, but it might as well be as eternal as Vin Jaunes are, developing little by little at geological time scale. It might be that this wine will continue to develop into even something more impressive, but this is such a profound wine already now, so I wouldn't regret opening one soon.

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