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The domain's vin jaune, distinguished by its power and freshness. More info
This domain’s vin jaune is made using Savagnin vines cultivated biodynamically in blue marl soils. Yields are small – around 20 hl/ha – and the harvests are carried out by hand. In the winery, fermentation is instigated by indigenous yeasts in temperature-controlled vats. After malolactic fermentation is a maturation of six years and three months sous voile in 228-litre casks. As with all vin jaune, this is an oxidative wine. Its nose gives off typical nutty and spicy notes. On the palate it has power, but also freshness, salinity, and impressive length. This cuvée will pair nicely with comté cheese, poultry, or spicy dishes. It has immense ageing potential.
Arbois Vin Jaune Domaine de la Pinte serve at a temperature of 14°C.
This domain’s vin jaune is made using Savagnin vines cultivated biodynamically in blue marl soils. Yields are small – around 20 hl/ha – and the harvests are carried out by hand. In the winery, fermentation is instigated by indigenous yeasts in temperature-controlled vats. After malolactic fermentation is a maturation of six years and three months sous voile in 228-litre casks. As with all vin jaune, this is an oxidative wine. Its nose gives off typical nutty and spicy notes. On the palate it has power, but also freshness, salinity, and impressive length. This cuvée will pair nicely with comté cheese, poultry, or spicy dishes. It has immense ageing potential.
Founded in 1953 by Roger Martin, Domaine de la Pinte is found in the lieu-dit “La Pinte à la Capitaine” on the blue marl of Lias, at the heart of Arbois. Roger planted 14 hectares of Savagnin upon arrival, making it the largest grower of this varietal at the time. Today it's his son Pierre Martin who keeps the wheels turning. The domain has been extended to cover 34 hectares today (with 17 hectares of Savagnin, 6 of Chardonnay, 7 of Poulsard, 4 of Trousseau and Pinot noir), all planted across Arbois and Pupillin. Since 1999 the domain has been organic, and it took the step to biodynamics in 2009. The soils are ploughed only on the surface to avoid destructuring them; compost and manure are used to create a harmony between different elements of the earth. The harvests are carried out by hand. Once in the winery, the vinification begins with indigenous yeasts and sulphur is used in limited quantities. The wine is matured in casks, demi-muids, and foudre containers for a duration that depends on the varietals used and the cuvée being made. There is no new wood used to avoid marking the wine. This maturation occurs on fine lees with stirring that follows the lunar calendar. The result of all these efforts is certainly a good one, so this is a domain to discover in haste!
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