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2018 Côtes du Jura Chardonnay “Croix Sarrant”

François Rousset-Martin
Discount Eligible $64.00
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Slightly more yeasty than the Côtes du Jura Chardonnay Gravières, but equally clean and bright, like a beautifully aged Muscadet. It has a round mouthfeel, silky and juicier than the Gravières, with a minerality that is more smooth slate than chalk. Fruits that come to mind are ripe citrus and their slightly bitter seeds.


Technical Information
Wine Type: white
Vintage: 2018
Bottle Size: 750mL
Blend: Chardonnay
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: François Rousset-Martin
Winemaker: Francois Rousset-Martin
Vineyard: 5 years, .6 ha
Soil: Limestone, Clay-marl
Aging: Aged for 18 months in 400L barrels
Farming: Organic (practicing)
Alcohol: 13.5%

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About The Region

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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Terroirs

Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312