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.

Savagnin is an essential variety in Jura vineyards. It produces wines with an immense variety of aromas and colours depending on the specific terroir where it was grown. Its dark green leaves shade the round, fleshy grapes on small vines. Each Savagnin plot undergoes very gentle organic farming techniques. All chemical fertilisers and pesticides are prohibited so that the soil can be worked in a more balanced and careful manner. At the winery, the grapes are traditionally vinified, particularly through a long maturation process of four years sous voile, meaning the wine is matured under a layer of yeast that naturally forms on top of the wine while in the barrels.
The intense yellow colour flaunts a bouquet of dried fruit and nuts, accompanied by notes of curry spices. The palate opens with notes of spice that complement a delightful mineral quality, leading to a long, luscious finish. This cuvée is well-suited for cellaring.