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White

2010 Jean-François Ganevat Grusse en Billat

Chardonnay

  • France
  • Jura
  • Côtes du Jura
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CT91.8 27 reviews
2010
N.V.
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Community Tasting Notes 23

  • Dionysos55 Likes this wine: 90 points

    February 25, 2024 - Robe claire,assez pâle.Nez d'intensité moyenne et manquant de complexité:ce sont des agrumes essentiellement (citron,pamplemousse) et rien d'autre.Une minéralité de bon aloi est bien présente tout comme l'acidité est bien marquée en bouche.Trop,peut-être même .....En tous cas,une quille nettement moins aboutie qu'Orégane sur le même millésime et goûtée précédemment.

  • jjct Likes this wine:

    December 9, 2022 - Bright citrus, salty, mineral, racy acidity, powerful and vibrant. Drinking beautifully.

  • acidqueen wrote: 93 points

    August 14, 2021 - This is wonderful right now. Apple, hazelnut, salted lemon. Medium gold color but not at all aged. I can’t say how long this will last but I don’t see it going downhill soon. Will likely just add complexity. It soared with the butter lemon flounder at dinner tonight but was just as good later. Chardonnay but at the same time entirely different.

  • thomaskeil wrote: 92 points

    March 23, 2021 - Super bright apple and citrus on the nose, laced with mineral. While this was light and acidic on the palate, the fruit was expressive and lengthy, adding a touch of elegance and textural complexity. Wonderful with Ottolenghi's Bridget Jones salmon as it cut through the complex flavors, oil and fat to leave its bright fruit.

  • LFCHALA Likes this wine: 92 points

    June 28, 2017 - Delicious. Great wine

1 - 5 of 23 More notes

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Wine Definition

  • Vintage 2010
  • Type White
  • Producer Jean-François Ganevat
  • Varietal Chardonnay
  • Designation Grusse en Billat
  • Vineyard n/a
  • Country France
  • Region Jura
  • SubRegion n/a
  • Appellation Côtes du Jura

Community Holdings

  • Pending Delivery 2 (1%)
  • In Cellars 91 (42%)
  • Consumed 122 (57%)

Food Pairing

No food pairings available.

Who Likes This Wine

100% Like It  6 votes

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