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2007 Vin de France “SUL Q...”

Jean-François Ganevat

2007 Vin de France “SUL Q...” Jean-François Ganevat - Kermit Lynch Wine Merchant
Ganevat’s broad repertoire also includes a stunning dessert wine. Like Alsace’s greatest late-harvest wines, each berry is selected individually to gather only the most concentrated fruit. Also like the best Alsatian wines, there is a fresh acidity balancing out the lusciousness, making a second glass sound appealing. The aromas found in this glass, however, are unlike anything else you have tasted. Although the nose suggests decadence through brown sugar and candied orange, the perfume is on the whole rather savory. Find out for yourself why I have such difficulty describing it.

Anthony Lynch

$78.00
Vintage: 2007
Bottle Size: 375mL
Blend: Savagnin
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: Jean-François Ganevat
Winemaker: Jean-François Ganevat
Farming: Biodynamic (practicing)
Alcohol: 10.5%

More from this Producer or Region

About Jura

The Jura wine world is a fascinating, mysterious, and at times confusing one. The region’s recent surge in popularity on American wine lists lies in contrast with how strange its wines come across to the uninitiated, with many of its indigenous production methods and quirky winemakers requiring more than an introduction for one to fully savor their virtues. We firmly believe, however, that the pleasure at stake is well worth a slight detour to study the wild world of Jura.

Jura tradition calls for aging whites sous voile, or under a fine “veil” of yeast that grows over wine in barrel that has not been topped-off (non ouillé) to compensate for evaporation. The voile effectively slows the process of oxidation, while chemical reactions between these microorganisms and the wine below give rise to a highly distinctive and complex set of aromas. Often hinting at walnuts, beeswax, oriental spices, cheese rind, and brine, wines aged sous voile can come as a shock to the unhabituated palate. Their textural and aromatic singularity naturally sets them in a category of their own at table, perhaps the best setting in which to gain an appreciation for such wines.

Many Jura producers also produce more conventional whites in an ouillé, or topped-off style, as is practiced in Burgundy–or for that matter, in essentially all the white wines we are accustomed to. This method preserves fresh fruit flavors without the rather rustic, often funky oxidative notes typical of wines aged sous voile.

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2015 Côtes du Jura Chardonnay “Gravières”

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2015 Côtes du Jura Rouge “PP Andre”

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2016 Sancerre “Côte des Embouffants”

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2016 Riesling Réserve

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2015 Bourgogne Rouge “En Montre Cul”

Régis Bouvier  France  |  Burgundy  |  Bourgogne

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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