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Fill out your info and we will notify you when the 2016 Côtes du Jura Chardonnay-Savagnin “Cuvée Orégane” Jean-François Ganevat is back in stock or when a new vintage becomes available.


2016 Côtes du Jura Chardonnay-Savagnin “Cuvée Orégane”

Domaine Ganevat

Ganevat's Cuvée Orégane is the sole bottling the domaine produces that marries the Jura's two white grape varieties: Savagnin and Chardonnay. This 50/50 blend is sourced from old vines grown on slopes of clay and marl, farmed with the utmost care including a regimen of biodynamic tisanes throughout the year. The wine is bottled unfiltered after two years in barrel, topped up regularly. Orégane combines laser acidity with a fleshy, creamy texture, stony midpalate, and a long, honeyed finish.

Anthony Lynch

Wine Type: white
Vintage: 2016
Bottle Size: 750mL
Blend: 50% Chardonnay, 50% Savagnin
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: Jean-François Ganevat
Vineyard: Planted in 1973 and 1977
Soil: Blue Marl, White Marl
Farming: Biodynamic (practicing)
Alcohol: 13.5%

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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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Vieux Macvin de Savagnin

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2011 Brut 1er Cru “Cuvée Angéline”

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I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa