2022 Domaine du Pélican Savagnin "Maceration Pelliculaire", Arbois, Jura, France
ABOUT THIS WINE
They vinified a small portion of the Savagnin grapes as if they were red, fermenting them with their skins. Fermentation temperature up to 30 °C. Total two weeks on the skins.
ABOUT THIS PRODUCER
Guillaume D'Angerville became obsessed with the Jura region after a sommelier in Paris poured him a glass of Tissot Chardonnay blind and he was very impressed, believing that it was a Burgundy.
This sent him off on a five year search to find a choice location in the Jura. He consulted with a well-known geologist to find ideal vineyards. In the end, he and Francois Duvivier purchased two domaines, one with well tended vines and another where the vineyards were in need of some rehabilitation. At Chateau Chavanes in Montigny-les-Arsures, they created a state of the art winery surrounded by 5 hectares of biodynamically farmed vines that had been impeccably replanted 10 years prior by former owner Francois de Chavanes. The domaine is supported by an additional 5 hectares of chemically-free vines formerly farmed by Jean-Marc Brignot at a site of high-quality geology and exposure.
He named it Domaine du Pélican, a reference to the pelican on the crest of the city of Arbois.
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Description
ABOUT THIS WINE
They vinified a small portion of the Savagnin grapes as if they were red, fermenting them with their skins. Fermentation temperature up to 30 °C. Total two weeks on the skins.
ABOUT THIS PRODUCER
Guillaume D'Angerville became obsessed with the Jura region after a sommelier in Paris poured him a glass of Tissot Chardonnay blind and he was very impressed, believing that it was a Burgundy.
This sent him off on a five year search to find a choice location in the Jura. He consulted with a well-known geologist to find ideal vineyards. In the end, he and Francois Duvivier purchased two domaines, one with well tended vines and another where the vineyards were in need of some rehabilitation. At Chateau Chavanes in Montigny-les-Arsures, they created a state of the art winery surrounded by 5 hectares of biodynamically farmed vines that had been impeccably replanted 10 years prior by former owner Francois de Chavanes. The domaine is supported by an additional 5 hectares of chemically-free vines formerly farmed by Jean-Marc Brignot at a site of high-quality geology and exposure.
He named it Domaine du Pélican, a reference to the pelican on the crest of the city of Arbois.
