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Côtes du Jura AC 2016 Savagnin, La Pierre
  • 56. Côtes du Jura AC 2016 Savagnin, La Pierre

    Les Granges Pâquenesses

    100% Savagnin (12.5% alc.)

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    La Pierre is the name of the lieu-dit in Pupillin, where the 25 year old vines are planted in a light, sandy soil. This is a notably elegant style of topped up savagnin which shows its supreme versatility as a food wine. Aged in three to five year old barrels this has zesty lime on the nose, there is a perfect play of fruit and acidity on the palate, with stewed lemons, menthol hint, spice and characteristic salinity and attractive bitters on the finish. For drinking now to 2022.

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Further details
Loreline Laborde
Buvilly, Côtes-du-Jura
Size of domaine
3.5 hectares in total of which this cuvee is 40 ares
100% savagnin. 20 year old vines on 3309C rootstock planted at 5,000 vines per hectare. Trained to “double guyot”.
Sandstone and clay (light soil, very fine and aerated) at a 380 meter elevation. Flat aspect, facing south/west.
De-bud and no green harvest. Ploughs under the rows using a horse. Earthing-up (Autumn and Winter), earthing-down (Spring and Summer), scrapping (Spring and Summer). Sulphur and copper against oidium and mildiou. No herbicides or pest control. Manual selection during harvest rather than ‘table de trie’. Yield of 40hl/ha.
Pressing with stems (using a 22hl Vaslin press) for 1 hour and 15 min and then juice settles for 24 to 48 hours. Fermentation at 16°C in 3 to 5 year old 228L barrels using natural yeast and for 2 weeks to 6 weeks. Temperature is not controlled. No chaptalisation. Malolactic fermentation is starting in Spring when the cellar gets warmer; it does last for a little while due to the high acidity. During the elevage, the barrels are topped up ‘ouillage’ to minimise oxidation. Élevage in 3 to 5 year old 228L barrels for 12 months without racking but with some lees stirring (batonnage). One domaine bottling in September without fining but with a filtration, done by a service provider. Production is 2.500 bottles.
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