The low-yielding biodynamic savagnin grapes for these Vin Jaunes are hand-picked and the juice fermented in steel tanks. The mostly clay soils give wines of higher acidity (whereas limestone gives less acidity and more minerality), and strong backbone. After the primary fermentation the wine is part-filled (around 85%) into old barrels (228 lt. usually) and a ‘flor’ yeast veil or ‘voile’ develops on the surface of the wine, protecting it from oxidation and adding complex aromas and flavours to the wine. The barrels are stored in a cool but ‘airy’ cellar (not underground) for around 6 – 7 years so the dryer atmosphere causes the evaporation of water and therefore concentration of flavours and reduction of the wine volume. In fact, usually only 620 ml. (the size of a Vin Jaune bottle) remains from a litre. This is very expensive wine to make, as not only is there a huge volume loss, but often some barrels need to be culled.
Clay/marl soil with a full southerly exposure so the vines see some sunshine all day. 50yo vines. A large wine, powerful, opulent and ‘solaire’ (a wine of the sun).
