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Fill out your info and we will notify you when the 2015 Côtes du Jura Chardonnay “Les Grands Teppes Vieilles Vignes” Jean-François Ganevat is back in stock or when a new vintage becomes available.


2015 Côtes du Jura Chardonnay “Les Grands Teppes Vieilles Vignes”

Domaine Ganevat


Jennifer's Pick If Burgundy was suddenly dropped on top of an Alpine mountain, this is what its Chardonnay would taste like.

Bracing acidity, lusciously textured, and bursting with the layered and glorious complexity of a vintage Blanc de Blancs Champagne without the “interference” of bubbles. It’s a master class in the philosophy of terroir.

Jennifer Oakes

Wine Type: white
Vintage: 2015
Bottle Size: 750mL
Blend: Chardonnay
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: Jean-François Ganevat
Winemaker: Jean-François Ganevat
Vineyard: Vines planted in 1920, 7 ha
Soil: White marl
Aging: Aged 3 years in oak barrels
Farming: Biodynamic (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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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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