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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2060 (based on 43 user opinions) |
| Community Tasting History |
| Jean Bourdy Producer websiteSavagnin Savagnin (Wikipedia)France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comJuraA petite and relatively obscure wine region in eastern France, between Burgundy and the Swiss border. Its geographical isolation has helped it to remain a rare bastion of traditional winemaking techniques, and today it produces some of the most distinctive wines in the world. Reds from the Jura are often light-bodied, earthy, berried, and reminiscent of the village wines of Burgundy (though here they are made of local grapes like Poulsard and Trousseau). While Chardonnay features widely, the true specialty of the region is the Vin Jaune (“yellow wine”) made from the white Savagnin grape. Cloudy, difficult Vin Jaune is made only in the best vintages, and must be aged for at least six years before being released. As it ages under a layer of yeast, known locally as “voile,” the wine slowly oxidizes, leading to complex aromas and flavors that range from walnut skin to sultana to spices and truffles. Famously long lived it is always sold in dumpy 62 cl bottle - the wine lost in production having been taken by les anges.
On weinlagen-infoChâteau-ChalonChateau-Chalon deserves it's old name of "vin de garde" or keeping wine, because it will keep happily for many decades, and with certain vintages, over a century. The best temperature to serve this wine is 14 centigrade, and it is advisable to let the wine breathe for several hours prior to drinking, as this allows the wine to develop its subtle aromas of walnuts, hazelnuts, wheat, tobacco and sometimes, of curry. It is the ideal accompaniment to Lobster Americaine, poultry with creamy sauces, with morel mushrooms, with haddock, with curried dishes and above all with Comte cheese. Some people recommend it with bitter chocolate. It is true that a great wine is not usually spoken of as a wine with which to cook, but it's enthusiasts confirm that it is worth sacrificing a small amount from the bottle to improve a sauce and this instantaneously transforms the cook into a "grand chef"! |
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