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.

Yellow wine, also known as vin de voile or vin de l’oubli in French (veil wine and forgotten wine), is a speciality of the Jura winegrowing region. The harvested Savagnin grapes are pressed before being fermented according to traditional methods. Yellow wine is aged in oak casks for 75 months, that is, six years and three months. During this lengthy maturing process, the wine is never topped up, which means that the winemaker does not fill in the space created under the bung at the top of the casks. As a result, a veil of yeast develops, protecting the wine from oxidation by preventing it from coming into contact with the air.
The golden colour reveals aromas of fresh walnuts and dried fruit on the nose. The generous, robust palate expresses delicious aromas of apple and spices. An essential cuvée offering unlimited ageing potential.