CHÂTEAU-CHALON 2014
VIN JAUNE
Grape Varieties
100% Savagnin, the only vine variety authorized for this wine. Savagnin is a typical Jura variety, flourishing on its grey marl and ripening slowly. This demanding, patient vine variety is the best type for oxidative "film" maturation.
Tasting notes
The wine’s long maturation in oak barrels helps achieve its wonderful deep, limpid golden colour. A subtle wine. Its highly developed, enchanting nose gives off walnut, wild mushroom and spicy aromas. Its complex, elegant structure is very present in the mouth. A remarkable range of aromas then open up on the palate: well-developed walnut, dried fruit, curry, saffron, and roasted hints. The finish is long and very persistent.
Food and wine paring
This dry, powerful wine ages wonderfully well. It can also be enjoyed at any moment, from the appetizers to the dessert: Comté cheese, gougères (baked savoury choux pastry made of choux dough mixed with cheese), mushrooms on toast, poultry, white meat or fish with cream sauce and vin jaune, snails, crayfish, risotto, exotic, spicy dishes, Local cheese platters, and walnut cakes. It is also wonderful for making cream sauces.
Serving suggestions
Open bottles one hour before drinking. Serving temperature: 14–16°C (57-60°F).
Ageing potential
This remarkable wine is ready to drink as soon as it is bottled, but can also be kept in a cellar for several generations. Opened bottles keep for several weeks.
Appellation
Since time immemorial, vines have covered most of the hillsides around the region of Voiteur in the Jura first foothills. Their high quality wines were so appreciated by the Romans (from Pliny the Younger and Martial) that an edict from the Emperor Probus in the year 280, declared that many more vines should be planted on the favourable hillsides of Sequanie (the ancient name for Franche Comte).
The history of the vineyards and the wine of Chateau-Chalon, also known as “vin de gelée” (ice wine) or “vin de garde” (literally, wine to keep) is indivisible from that of the Abbey. The oldest Act found concerning the abbey is a certificate from King Lothaire in the year 869. The abbesses had to prove noble birth for four generations to be admitted to the abbey, and this would explain the dispersal of the Chateau-Chalon wine amongst the noble families from all over Europe. This wine, so precious to the abbesses, was also very much appreciated by kings and emperors. Henri IV drank two bottles when signing his treaty with the Duke of Mayenne! The "vin de garde" of Chateau-Chalon took pride of place on certain special days, for example the enthronement of Tsar Nicholas II, and on the occasion of her coronation, Queen Juliana of Holland enjoyed a glass!
Winemaking
The Savagnin is harvested late, after all other grapes in the area, usually in October; the grapes are picked by hand, crushed and then pressed, the juice drawn off and fermented. At the end of fermentation, the wine is put into oak barrels for a period of six years and three months. The barrels of 228 liters are then put into cellars characterized by their dry atmosphere and their difference in temperatures between summer and winter.
During this time, the barrels are never topped up to compensate for the evaporation or "angels share" that is lost, as is the practice in Burgundy and other winemaking areas. The wine develops a layer or "voile" of yeast on the surface, which works away in the darkness of the cellars to produce its own unique character, and to make it one of the great wines of France.
After ageing, the resulting nectar is bottled in 62-centilitre (volume of a liter of Savagnin remaining after maturation) "clavelins" – bottles specially designed for this wine.
