Domaine Desire Petit Savagnin Le'Essen'Ciel Arbois-Pupillin

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.

Made in a traditional fashion, the wine completed its fermentation in 600L oak barrels and underwent regular batonnage (stirring of the lees) through its first 2-3 months, and then each week until bottling. Regularly topped up to prevent oxidation and aged for 18 months in a closed demi-muid - this is unusual for Savagnin in the Jura.

Slightly feral and edgy, full but not oxidised, this is lively as hell and a fascinating insight to Jura Savagnin. With aromas of citrus oils and subtle notes from the wood it has matured in, this has minerality and a marked hazelnut character. Long and elegant, with a very slight hint of aniseed on the finish. A wine that highlights that fact that Jura is a backwater well worth exploring, where time is not a constant and where danger is part of the fun you can have.

Superb with scallops and other rich seafood dishes, fish terrines or asparagus in hollandaise sauce.