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Richness and creaminess are the watchwords for this vin jaune bursting with typical aromas: nuts, rancio, toasted notes. It affords marvellous food-wine pairings with cheeses such as Comté. More info
This wine comes from a 1.4-hectare plot of Chardonnay on the qualitative sector of the Mailloche, a terroir with a strong clay tendency. The plot takes its name from the hardness of the clay: Mailloche means mallet, the tool used to work this compact soil. This wine has been aged in 20% of new barrels for two years. It benefits from Tissot’s little intervention: low filtration to keep the balance of the wine and a small addition of sulphur. On tasting, this wine unfurls a pleasant mineral framework, with evolved notes of spices and walnuts with a slender and very persistent finish. Wait a few years before enjoying its huge potential.
This wine comes from a 1.4-hectare plot of Chardonnay on the qualitative sector of the Mailloche, a terroir with a strong clay tendency. The plot takes its name from the hardness of the clay: Mailloche means mallet, the tool used to work this compact soil. This wine has been aged in 20% of new barrels for two years. It benefits from Tissot’s little intervention: low filtration to keep the balance of the wine and a small addition of sulphur. On tasting, this wine unfurls a pleasant mineral framework, with evolved notes of spices and walnuts with a slender and very persistent finish. Wait a few years before enjoying its huge potential.
The domain might still carry the name of his parents, but Stéphane Tissot (and his wife Bénédicte) took over the family business over 20 years ago. In 1995, Stéphane began to reduce the amount of fertiliser so as to pave the way for organic viticulture. Around this time he also stopped using chemical herbicides altogether. In 1999, the then 28 hectares (now 46 hectares) became entirely organic and, after a few years, the whole domain became biodynamic in 2004 (Demeter certification). Stéphane's hard work has transformed the quality of the grapes. With such good quality fruit, vinifications are relatively easy and require very little intervention. Natural yeasts are used in fermentation and a very small amount of sulphites are added, nothing else. The end result is an excellent expression of terroir with intense aromas. Stéphane's quest to convey his many different terroirs has led him to produce nearly 50 different cuvées from many different grape varieties using various vinification methods. For example, for the Savagnin, a variety typical of the Jura, the property produces wines with and without oxidation (i.e. topping up of the barrels) and vin jaune. This domain is at its zenith and is one of the Jura's (and iDealwine's) best kept secrets.
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