Description

This wine is 100% Savagnin from a vineyard owned by François’s father, who was a professor at the University of Dijon. The vineyard is located in the village of Château Chalon, known historically for oxidized, sherry-like dessert wines made from Savagnin, similar to Vin Jaune. The Savagnin for this wine is usually fermented with a flor, or sous voile, meaning the wine is fermented and aged in an open-top barrel, that is purposefully left untopped, for a long period of time. The flor creates a anti-bacterial seal, that allows for a controlled rate of oxidation. François has made his version of this, but with less oxidation and meant as a table wine. It is dry, nutty, tangy, with flavors of candied orange peel, toasted hazelnut, lemon curd, thyme, and baked apple, with tons of presence on the palate. It is sharp and flavorful without being overbearing. Pair it with yaki kinoko, a grilled japanese mushroom dish in a garlic butter soy sauce with yuzu.