November 21, 2023 - Bright, sharp flavours— very acidic, long.
September 1, 2023 - Veldig god, ekspressiv hvit frukt, epleblomst, en god del fatkrydder. Kraftig sitronaktig syrestruktur, men god fyldig frukt til å balansere. Fyldigheten avtar kanskje litt fort, mer syredrevet og saltmineralsk finish med litt skallbitterhet. Fruktmessig tror jeg kanskje dette er topp nå, usikker på oppside ved mer lagring. Ganske rik stil med en del fat Jura-style, backet opp med bra syrefriskhet.
August 4, 2023 - Det här är kraftfull elegans i kvadrat. Shit så bra!
Vita blommor, solmogen amalficitron, påkostade osalta nötter och elegant örtighet. Fin fatton i bakgrunden.
Detta behöver jag mer av!
November 26, 2022 - This was very delicious! Mineral, slightly oxidative and sensible wood aromatic, so much intensity around it was gaining with air but I think it drinks perfectly now and for the next fee years
September 10, 2022 - Pale golden color. Nose of golden apple and pear, slight oxidation, some toasted almonds, honeysuckle. Wine continued to open up over the course of the evening and was best after about 2.5 hours of air. A mix of white orchard fruits and chamomile tea on the palate with a hint of nutty/oxidative flavor but still very fresh and vibrant. Medium+ acid. Good length. Very nice wine.
April 18, 2022 - Delicious
December 7, 2021 - 2017 Domaine du Pélican Arbois Savagnin Ouillé was stylish, toasty and mineral-laced. The Jura Savagnin was clear and medium lemon in colour without any sediments. It took two hours of aeration to open up complex aromatics of grapefruit, red apple and white peach, accompanied by vanilla, brioche and a touch of almond.
The mouthfeel was dry and rather full-bodied, balanced by medium level of acidity. The rather long stylish finish was packed with flavours of quince, butterscotch, toast and saline minerals. The alcohol level was at 12.5%. The empty bottle weighed 535 grams.
The soil on which the Savagnan vines grow is rich in gray and blue Jurassic marl, which is excellent in absorbing sunlight and retaining heat. The wine is fermented in 500-litre barrels and ages in neutral 350-litre barrels for ten months. The term "Ouillé" means topping up during barrel maturation. This is in contrast to the oxidative winemaking typically associated with Jura. The reductive method facilitates the expression of fruit characters, while more nutty and rancio flavours develop in an oxidative environment.
November 26, 2021 - As others have noted, this needs air to settle down - at least an hour or two. But then it's rather nice. decaturwinedude's TN below sums it up for me.
March 10, 2021 - Took a bit of time to settle down - on the nose it was seductive from the outset, with buttery wood and clear fruit matching each other, but I found the taste a bit too bitter initially (sometwhat like putting perfume in your mouth although not quite as bad as that). This bitter impression subsided in a day or so: So inviting and soothing on the palate, it's at least 91 points!
February 7, 2021 - Interessant savagnin med Jura-aktig flor/umami-slør over noe som kunne vært forvekslet med en hvit Bordeaux, dvs vegetal spicy fatsminke over grønne og samtidig floral frukt. Smaksmessig føles den litt som en riesling med eik, jf Von Winning. Den har ikke spesielt høy alkohol men er litt restsøt i finish.