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Voluminous, rich, bright, fresh and spicy are all adjectives that describe this typical Jura wine. A region that has been very popular for several years thanks to a new generation of producers such as Jean Rijckaert who have been able to promote the terroir and its local grape varieties to both novices and connoisseurs. More info
Florian Rouve has produced a cuvée crafted from Savagnin, the archetypal Jura grape variety. It has a radiant, fresh, tonic character thanks to its cultivation in gravel-limestone soils on grey marl. In the winery, its 24-month élevage in old casks lends it an attractive saline character, fruity aromas and great fullness in the mouth. This ensures it is just as drinkable with the local speciality – Comté – as it is with poultry or fish in sauce.
Côtes du Jura Savagnin Les Sarres Rijckaert serve at a temperature of 12°C. It will pair perfectly with the following dishes: Poularde aux morilles, Darne de saumon poêlée au beurre blanc, Comté.
Florian Rouve has produced a cuvée crafted from Savagnin, the archetypal Jura grape variety. It has a radiant, fresh, tonic character thanks to its cultivation in gravel-limestone soils on grey marl. In the winery, its 24-month élevage in old casks lends it an attractive saline character, fruity aromas and great fullness in the mouth. This ensures it is just as drinkable with the local speciality – Comté – as it is with poultry or fish in sauce.
Domaine Rijckaert began fairly recently in 1998 when it was set up by Jean Rijckaert. This Belgian began his winemaking career in Burgundy where he fell in love with Chardonnay. After this Rijckaert cofounded the maison de négoce Verget with the famous winemaker Jean-Marie Guffens. A few years later, Rijckaert decided to buy his own domain and bought some vines in Leynes in the south of the Mâconnais as well as 5 hectares in the Jura. His domain straddles the Mâconnais and the Jura and spans a total of 9 hectares. Rijckaert is also involved in negociant activity, buying grapes that meet his exacting standards from many different appellations in Burgundy (up to 400 hectolitres). In the chai, vinification takes place plot by plot and only natural yeasts are used. A small amount of sulphites are added and some of the wines are filtered. Fermentation and maturation take place in oak barrels, a small proportion of these barrels being new oak. In 2013, Rijckaert began gradually handing over his domain to Florent Rouve who continues Rijckaert's exacting standards with visible success. The wines have exuberant fruit notes and are of excellent quality.
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