ARBOIS CHARDONNAY 2021

EN GOLIERE

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Grape Varieties

The Chardonnay grape variety, originating from Burgundy but cultivated in the Jura since the 10th Century, has become a native of the region. Its great adaptability makes it the most prominent grape variety today, especially on limestone and light soils.

Tasting notes

A wonderful expression of the Chardonnay, offering fresh and well balanced wines with aromas of white fruits, hawthorn and acacia notes. The beautiful minerality on the palate reveals a racy and elegant wine.

Food and wine paring

Drink on its own, as an aperitif with cheese gougères. It will also be perfect with langoustines, a beautiful fish and of course all cheeses from the French Jura area: Comté, Morbier, Gex blue cheese and Mont d'Or.

Serving suggestions

Serve slightly fresh between 12° and 14°C (53-57°F).

Ageing potential

2 to 3 years.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometers between Burgundy and Switzerland, in the eastern France. The Arbois AOC is the oldest and largest of the Jura's four geographic AOCs. In particular, it was France's first AOC (created in 1937). Its name originates in the Celtic words "ar" and "bois" that would mean "fertile land".

Domaine de la Grange Grillard

The Grange Grillard (Grillard barn) and its lands were formerly property of the Cluny Abbey in Burgundy, with vines attested planted there from 1029. The Grange Grillard estate covers nowadays around 37 hectares in the Arbois appellation area.

Located on the flat part of the Estate, at an altitude of about 260 m, the "En Golière" plot covers about 2 hectares of vines, close to the "Glanon", a river which has contributed to the development of an alluvial type of soil, modifying the impact of the area’s marly geology. These soil characteristics enable us to produce Chardonnay with outstanding aromatic purity and minerality.

Winemaking

Reception of the grapes, Vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then engages the fermentation maintained at low temperature (20- 22°C/68-71°F.). Ageing in stainless steel tanks, on fine lees during 2 -3 months to preserve all aromas and freshness.

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2021
2022