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Domaine des Marnes Blanches Cotes du Jura "Empreinte" Chardonnay 2018

Serious stuff. Not much of this. But oh so beautiful

Chardonnay

$92.00

Quantity

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Tree Fruit, Floral, Mineral, and Pepper / Spice, Toasted, Yeasty / Brioche, and Reductive & Oxidative Nuttiness

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

Origin: Jura, France

Grape Varietals:

Chardonnay

Winemaking:
Natural and Organic
Wild yeast, On Lees Ageing, and Destemmed

Maturation: >24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Mushroom Risotti, mature cheeses

ASIAN FOOD PAIRING
Miso ramen, Natto beans, Korean bean stew

Domaine des Marnes Blanches

Domaine des Marnes Blanches' greatest asset isn't necessarily the chalky limestone and fossil-rich soils on which they grow their grapes — rather, it's the passionate and talented winemakers/owners, husband-and-wife team Pauline and Géraud Fromont.

Description

Domaine des Marnes Blanches Cotes du Jura "Empreinte" Chardonnay 2018

Grape Varietals & Region: 100% Chardonnay from Jura, France. The fruit comes from Mature vines, on a plot in Saint Agnès. The soil is predominantly red marl, with fossilised limestone.

Taste Profile: The 'sous voile' treatment develops a wine into a richer, more concentrated, intense, oxidative and nutty style. It's mature Chardonnay vines also add to the complexity, planted on the estates distinctive limestone and fossil-rich soils and you can see this transcend through the wine.

Winemaking Process: Fermented and matured in barrel for 36 months without topping up (sous voile).

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