Arbois, Jura, France
Needs some time to show once opened, oxidative, notes of citrus fruits, lemon, buttered toast and spices
Needs some time to show once opened, oxidative, notes of citrus fruits, lemon, buttered toast and spices
Oct 21st, 2017
Something about mushrooms & cheese as fall gets into swing makes us crave Jura wines. Scintillating palate, just enough ox to keep things interesting. Zinging acid only just starting to fade. Palate is roast chestnuts, fungus, lemon curd. Medium finish. Beautiful work. #jura
Something about mushrooms & cheese as fall gets into swing makes us crave Jura wines. Scintillating palate, just enough ox to keep things interesting. Zinging acid only just starting to fade. Palate is roast chestnuts, fungus, lemon curd. Medium finish. Beautiful work. #jura
Oct 13th, 2021
Waxy, creamy, lemon, honey, beeswax, silk.
Waxy, creamy, lemon, honey, beeswax, silk.
May 30th, 2018About it. Medium body with more acid than expected. Still a very pretty nose and a nice longgggggggg finish.
About it. Medium body with more acid than expected. Still a very pretty nose and a nice longgggggggg finish.
Dec 9th, 2017
Yummy Jura Chard with just the right amount of extra oxidative qualities. I went with a second glass instead of switching as I'd planned!
Yummy Jura Chard with just the right amount of extra oxidative qualities. I went with a second glass instead of switching as I'd planned!
Apr 1st, 2017This is flat-out stunning right from the very first sip. It almost seems like a contradiction in terms - I don't even understand how something with an oxidative elevage can end up with such a slicing cut. It almost has the acidic profile of a trocken riesling. It doesn't have any overtly oxidative flavors, either, except in its deeper, brassy tone. The minerality is off the charts. It feels as though it's flecked with quartz, like the crystal crunch you get in a gruyere or some cheddar cheese.
This is flat-out stunning right from the very first sip. It almost seems like a contradiction in terms - I don't even understand how something with an oxidative elevage can end up with such a slicing cut. It almost has the acidic profile of a trocken riesling. It doesn't have any overtly oxidative flavors, either, except in its deeper, brassy tone. The minerality is off the charts. It feels as though it's flecked with quartz, like the crystal crunch you get in a gruyere or some cheddar cheese.
Nov 20th, 2016
