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A balanced ouillé wine from one of Château-Chalon's finest terroirs. More info
This wine comes from Clos Bacchus, one of Château-Chalon’s finest terroirs. At the domain, the cuvées are made with the singularity of their parcels in mind. This is a pure Savagnin, thus a perfect example of what this virtuoso can do with the region’s landmark varietal. The vines are south-east facing with an average age of 45. The soil is rich in blue and grey marl.
We recommend opening this cuvée with a dish like mushroom risotto. It is mineral and saline with an acidic underscore. A slight bitterness adds character to the balance of it final flourish.
This ouillé wine was made with little intervention by François Rousset-Martin who nonetheless manages to express all his passion in his produce. The oak cask maturation lasts two years. The wine is not racked and no sulphur is added.
Côtes du Jura La Veine Bleue de Bacchus François Rousset Martin serve at a temperature of 12°C. It will pair perfectly with the following dishes: Gougères au fromage, Bar à la sauce vierge, Plateau de fruits de mer.
This wine comes from Clos Bacchus, one of Château-Chalon’s finest terroirs. At the domain, the cuvées are made with the singularity of their parcels in mind. This is a pure Savagnin, thus a perfect example of what this virtuoso can do with the region’s landmark varietal. The vines are south-east facing with an average age of 45. The soil is rich in blue and grey marl.
We recommend opening this cuvée with a dish like mushroom risotto. It is mineral and saline with an acidic underscore. A slight bitterness adds character to the balance of it final flourish.
This ouillé wine was made with little intervention by François Rousset-Martin who nonetheless manages to express all his passion in his produce. The oak cask maturation lasts two years. The wine is not racked and no sulphur is added.
Originally from the Jura, François Rousset-Martin took up the family domain in 2007. Trained in oenology and biology, he began by working closely with the local cooperative, to which he entrusted part of his production. Today, he vinifies his 10 hectares himself, much to our great happiness. A Savagnin specialist, François manages to express all his passion through the wine he produces, and this with a non-interventionist approach. His cuvées are single-parcel and coveted in all four corners of the world. Japanese wine enthusiasts are particular fans of Jura wine because of the ‘umami' flavour it is said to have. So you might have to fight to get your hands on one of these precious bottles.
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