In the nose, this ullaged Savagnin exhales intense hints of hazelnuts.
In the mouth, it is pure and classy with an excellent balance between fullness and acidity.
- Bettane + Desseauve 16/20
- La Revue du Vin de France 15.5/ 20
- Vintage : Grand Elevage
- Year : 2010
- Appellation : Arbois
- Colour : White
- Grape types : 100 % Savagnin
- Soil : loams and blue clays
- Harvest : manual
- Type of viticulture : sustainable
- Contenance : 75cl
- Appearance : pale gold
- Nose : nuts
- Mouth : deep and taut
- Serving temperature : 10-12°C
- Cellaring : 5 to 7 years
- Drink from : 2016
- Winemaking process : in casks
- Maturation : 24 months with ullage of casks
- Food-matching : guinea fowl with morel mushrooms
Bettane + DesseauveRated wine : 16/20
La Revue du Vin de FranceRated wine : 15.5/ 20
Since 2013, Florent Rouve works between Burgundy (4 ha) and the Jura (5.5 ha) with a point in common: a love for Chardonnay. A wide variety of soils give birth to very typical wines that make the transition to the table easy.
Robe dorée, cire d'abeille, noisette, attaque puissante, équilibre, gras, belle persistance - février 2017
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In addition to Burgundy grape types (chardonnay and pinot noir), the Jura also has its own native grapes that make its wines so individual: savagnin for whites, poulsard and trousseau for reds.
The Jura region currently has 6 Appellations d’Origine Contrôlée (Arbois, Côte du Jura, Château-Chalon, Macvin, L’Etoile, Crémant du Jura).
There are 1,850 hectares of vineyards, producing 85,000 hl of which 2/3 are whites and 1/3 reds and rosés. The region extends along the descending slopes of the Jura mountains to the plain.
The climate is definitely continental, with cold winters and unpredictable summers alternating between being mild or producing a heatwave.
The wines reveal characteristics of good quality, either as a result of the grape types used, or the method of winemaking ‘under the veil’.
Poulsard grapes produce very light-coloured wines, low in tannin but fruity. Trousseau grapes are richer in colour and tannin. Savagnin grapes are used to make the famous yellow wine, which is highly oxidised. Raised in the classic manner (‘ouillé’ to prevent oxidation), they produce great local wines that have the potential to be kept for a long time. Finally, the straw-coloured wine is sweet, with powerful flavours achieved by pressing dried bunches of grapes where the sugars are concentrated.
- 2011: great year for whites, very drinkable. The reds are lighter.
- 2012: very good year for well-balanced whites. The reds are still on the way and need waiting for.
- 2013: good year for chardonnay, pinot noir and trousseau.
- 2014: delicious reds from small yields. Very accomplished whites, both in Chardonnay and Savagnin.