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.

In Savagnin country, everything lines up for Chardonnay to shine its brightest. It is increasingly vinified alone, as the variety has a way of transmitting all the beautiful characteristics of the Jura vineyards. The estate enjoys all the benefits of this grape, which extracts the purest flavours and aromas from the mosaic that is the Jura terroir and produces wines that are increasingly plot-specific. The winemaker carefully uses organic methods both in the winery and the vineyards. Once harvested, the grapes are gently vinified and ferment using the native yeast on the skin. Minimal amounts of sulphur are used during this mostly hands-off winemaking process. This cuvée was matured for 36 months on wooden staves.
This superb sparkling wine has a pleasant effervescent character and aromas of fresh pastries. The lively, crisp palate effortlessly leads to a deliciously long finish.