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The mountainous Jura region is found nestled between Burgundy and Switzerland. The wines of the Jura are rarely available outside of the region itself, which makes them particularly interesting. Winemaking here dates to at least 80 BCE, and though by the end of the 19th century the region was known mostly for red wines, it is best known today for white wines. Jura's soils are primarily shale, limestone and clay, and Savagnin Blancs, such as this one, perform best in the region's grey shale soils. The Ch�teau-Chalon area produces the finest examples of the region's signature wine, Vin Jaune (yellow wine). These wines are barrel aged for several years before release. Flor, the same yeast so essential to the production of Sherry, is permitted to develop. This film of yeast is responsible for the development of the style's rich, oxidative, nutty flavours. These are wines that can be aged for up to a century. If a vintage doesn't meet the standards that have been set for the area, the |
