Patrice Beguet Big Bunch Theory Fresh Impression Blanc 2021

Juicy with a nice tangy acid that fills every crevices of the mouth. Delicious. Easy drinking

Traminer (Gewürztraminer, Roter Traminer, Gelber Traminer), Grenache Blanc, Melon, Chardonnay, and Savagnin

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Floral, Citrus Fruit, Herbaceous, and Mineral,

BODY: Medium -
DRYNESS: Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Jura, France

Grape Varietals:

Traminer (Gewürztraminer, Roter Traminer, Gelber Traminer), Grenache Blanc, Melon, Chardonnay, and Savagnin

Winemaking:
Organic and Biodynamic
Direct Press, Extended Skin Contact, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
White asparagus, mushroom risotto, cream based pasta

ASIAN FOOD PAIRING
Bak chor mee, Thai papaya salad, Tempura

Domaine Hughes Beguet

Started by Caroline & Patrice Hebuet, they left Paris to start their vineyard in Jura neat the town of Mesnay in 2009. Today, they focus on creating biodynamic wines, with some experimental naturals from indigenious grape varietals in the Jura region

Description

Patrice Beguet Big Bunch Theory Fresh Impression Blanc 2021

Making wine under Domaine Hughes Béguet, this is his négociant series, sourcing only organic grapes from in and around Jura

Grape Varietals & Region: Blend of Gewurtztraminer, Grenache Blanc, Melon de Bourgogne, Chardonnay and Savagnin from Jura, France.

Taste Profile: Floral orange blossom, herbal green ivy, zesty lemon/lime and hay. Juicy with a nice tangy acid that fills every crevices of the mouth. Delicious. Easy drinking. Easy decision.

Winemaking Process: The fruit is hand harvested from organic or biodynamic vineyards in Alsace (30% gewurtztraminer), Mont Vontoux (30% grenache blanc), Loire (30% melon de Bourgogne) and Jura (10% chardonnay and savagnin) from Patrice's own vineyards. 80% was direct press and 20% underwent maceration, all in stainless steel.

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them