Springtime flowering tree aromas join apricot, peach, nectarine, notes, was well as a touch of the telltale Jura salty-nutty factor, all in a sleek well-structured profile.
Savagnin, grown exclusively in the Jura, is a rarely spotted varietal, and even more rarely vinfied on its own, rather than blended with chardonnay. If its on its own, its often vinified, oxidative style, into vin jaune. 100% savagnin crafted in the non-oxidative ouillé style is a rare opportunity to experience this rare grape on its own terms, so to speak.
Guillaume d’Angerville of Domaine du Pelican describes the terroir and gives us a bit about the winemaking: “The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées."Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.”
Practicing biodynamic. 100% savagnin. Arbois, Jura, France.
Springtime flowering tree aromas join apricot, peach, nectarine, notes, was well as a touch of the telltale Jura salty-nutty factor, all in a sleek well-structured profile.
Savagnin, grown exclusively in the Jura, is a rarely spotted varietal, and even more rarely vinfied on its own, rather than blended with chardonnay. If its on its own, its often vinified, oxidative style, into vin jaune. 100% savagnin crafted in the non-oxidative ouillé style is a rare opportunity to experience this rare grape on its own terms, so to speak.
Guillaume d’Angerville of Domaine du Pelican describes the terroir and gives us a bit about the winemaking: “The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées."Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.”
Practicing biodynamic. 100% savagnin. Arbois, Jura, France.
