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Fill out your info and we will notify you when the 2015 Côtes du Jura Savagnin “Veine Bleue de Bacchus Clos Bacchus” François Rousset-Martin is back in stock or when a new vintage becomes available.


2015 Côtes du Jura Savagnin “Veine Bleue de Bacchus Clos Bacchus”

Domaine Rousset-Martin

Gorgeously silken and lush in texture and bursting with honeyed quince, spicy ginger, and oranges.

Jennifer Oakes

Wine Type: white
Vintage: 2015
Bottle Size: 750mL
Blend: Savagnin
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: François Rousset-Martin
Winemaker: Francois Rousset-Martin
Vineyard: 40 years , 1.1 ha
Soil: Gray marl
Aging: 18 months in demi-muids
Farming: Organic (practicing)
Alcohol: 13%

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About Jura

map of 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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