Overnoy is a name you’re likely to know if you’ve heard anything about the Jura. This estate was formerly owned by Guillaume’s father after he took over a family farm in 1980. The polyculture farm was quickly turned into a vineyard with the purchase of several parcels.
Guillaume Overnoy decided to return to the family estate in 2013, where he took it upon himself to convert the six hectares of land to organics. Chardonnay and Savagnin are grown to make white wine, and Trousseau, Pinot Noir, and Poulsard for the reds, all of which enjoy variety of terroirs. Guillaume also makes single-parcel cuvées. In terms of vinification, this vintner excels, using only a tiny dose of sulphur, setting off fermentation with native yeasts, and maturing the wine at length in casks. The resulting cuvée are sought for their purity, fruitiness, and tautness. One thing is sure, this wine maker has talent to spare and he’s a rising star to be watched very closely.

Chardonnay, which accounts for almost half of the region’s vines, is renowned to flourish and come into its own in the Jura wine region. While Chardonnay is regularly blended with local grape varieties such as Savagnin, it is now being vinified increasingly on its own, because of its ability to convey the specific characteristics of the terroir with great delicacy. The estate grows organic Chardonnay vines. In the winery, the grapes are vinified in stainless steel vats, with as few inputs as possible. The cuvée is matured for long periods in old wooden casks before being bottled, resulting in pure, vibrant wines.
The bright, golden colour reveals an expressive bouquet of subtle citrus aromas. Pure and robust on the palate, the wine displays a pronounced minerality, culminating in a fresh, flavoursome finish. This cuvée can easily be cellared for a decade.