Domaine Desire Petit Arboise Pupillin Savagnin

The Jura region of eastern France is fast becoming one of the country's most exciting winemaking areas. It is here, in the commune of Grozon, that the domaine was established in 1932 by Desire Petit who planted just under 1.5 hectares of vines on the Cote de Feule. Since then, the vineyard area has increased significantly to 27 hectares and the domaine is run by the third generation of the Petit family: Damien and Anne-Laure.

As well as making an outstanding example of the unique local Vin Jaune from the Savagnin grape, the domaine's other exciting white wines see different levels of oxidative ageing to ensure they offer something to suit your mood, whatever it might be. A bright and vibrant red Trousseau and a rich, floral Cremant du Jura round out the range.

Savagnin Blanc,

Farming the vineyards is conducted in a sustainable fashion based on tillage, weeding certain vines in order to mimic erosion and control production. Careful observation of the vines, their shoot and leaf growth, and their grapes over a fixed period allows for a substantial reduction of chemical treatments and results in far less soil compaction.

This wine starts life as L'Essen'Ciel, 100% Savagnin fermented in oak which, as would be the case with a vin jaune, is then transferred to 228l barrels in the January after harvest and left undisturbed i.e. with no ouillage (topping up). During this time, yeasts within the barrel create a voile, or veil, of yeast on the surface of the wine (similar to the flor produced when making sherry) which partially protects the wine from oxidation. Winemaker Damien Petit measures the extent of oxidation twice a year to monitor the development of aromatics in the wine. He then allows the wine to age for up to 4 years (as opposed to the 6 years and 3 months required for vin jaune) before bottling.

Vin Jaune's 'baby brother'; made in the same way but developed in barrel for much less time.

This is a complex wine with a bright golden colour which announces the power of the aromas of its terroir. With the scent of dried walnuts mixed with that of green apples, it is long lasting and harmonious on the palate.

In the Jura this wine would be matched with a comforting Coq au Vin Jaune aux morilles (chicken cooked in a creamy sauce enriched with vin jaune and morels) or with local cheeses such as Comte, Morbier, Mont d'or, Bleu d'Auvergne). It would also go well with spiced dishes, especially creamy based curries.