Jean François Ganevat

Cuvée de Garde Chardonnay Savagnin

9.410 ratings
9.34 pro ratings
Côtes du Jura, Jura, France
Chardonnay, Savagnin
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
web bond

More impressive than 2009 for me. More energy, cut, and structure. The oxidative character is not necessarily my preferred style. However, the wine is so well made with oxidative character adding complexity.

More impressive than 2009 for me. More energy, cut, and structure. The oxidative character is not necessarily my preferred style. However, the wine is so well made with oxidative character adding complexity.

Aug 26th, 2018
Lee Pitofsky

Nutty, oxidative and sherry like. Elegant and unique and terrific for sipping.

Nutty, oxidative and sherry like. Elegant and unique and terrific for sipping.

Mar 24th, 2018
Lee Pitofsky

Wonderful finesse....notes of red apples, exotic spices, buttered toast and citrus fruits

Wonderful finesse....notes of red apples, exotic spices, buttered toast and citrus fruits

Dec 18th, 2016
Kirk Wallace

Baby vin jaune-4 yrs sous v. Extraordinary stuff. Still some florality amidst the more powerful minerality and sv flavors.

Baby vin jaune-4 yrs sous v. Extraordinary stuff. Still some florality amidst the more powerful minerality and sv flavors.

Aug 30th, 2016
Alvaro de la Viña

Ahora empieza lo bueno

Ahora empieza lo bueno

Feb 21st, 2016
Richard Lewis

Incredibly powerful - but it sneaks up on you. So saline. Developing so wonderfully over several hours.

Incredibly powerful - but it sneaks up on you. So saline. Developing so wonderfully over several hours.

Apr 11th, 2016
Justin Hurst

Justin had this 7 years ago

Justin had this 7 years ago

Aug 30th, 2017
Rodolfo Coppel

Rodolfo had this 8 years ago

Rodolfo had this 8 years ago

Jul 23rd, 2016
Richard Hell

Richard had this 8 years ago

Richard had this 8 years ago

May 5th, 2016