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A vin jaune from one of the top winegrowers from the Jura: a powerful, complex and lively wine with ageing potential of... 100 years! More info
This vin jaune is from the lieu-dit of Les Bruyères, a Le Lias clay terroir in which the domain owns a 0.8-hectare parcel of land. The wines are vinified in stainless steel vats and the traditional élevage process for vins jaunes (six years in old barrels, with a film of yeast and no ullage) is followed. As a result, around a third of the wine's volume evaporates. The result is a powerful, concentrated, complex wine with great minerality and the characteristic aromas of nuts and dried fruit. A very great vin jaune which can be kept for more than a century.
Arbois Vin Jaune Les Bruyères Bénédicte et Stéphane Tissot (62cl)serve at a temperature of 13°C.
This vin jaune is from the lieu-dit of Les Bruyères, a Le Lias clay terroir in which the domain owns a 0.8-hectare parcel of land. The wines are vinified in stainless steel vats and the traditional élevage process for vins jaunes (six years in old barrels, with a film of yeast and no ullage) is followed. As a result, around a third of the wine's volume evaporates. The result is a powerful, concentrated, complex wine with great minerality and the characteristic aromas of nuts and dried fruit. A very great vin jaune which can be kept for more than a century.
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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