Savagnin N.V

Name: Savagnin N.V
Brand: Domaine de la Renardière
SKU: delarenardiere-savagninarboispupillinblanc-n.v.-14.5%-750ml
Price: 89.00 SGD
Availability: InStock

$89.00

Jean-Michel and Laurence Petit have worked seven and a half hectares in Arbois-Pupillin since 1990, organic since 2010. This is their Savagnin raised sous voile, under the film of yeast that forms across a barrel left untopped, and it carries no vintage because it is a blend. What goes into it is the wine that was never destined for vin jaune, along with the volume left over once the vin jaune was filled, drawn from more than one year and assembled for drinking sooner. Think of it as vin jaune that skipped the long wait. The signature is all there, curry spice, roasted walnut and dried apple with a saline bite at the close, but it arrives without the six years and without the ceremony.

Pairing Suggestions

The whole idea of vin jaune, available on a weeknight.
Its curry-spice note welcomes the real thing: a mild chicken curry, or otak-otak.
In Pupillin it would meet morels, or an omelette made with too much butter.

Technical Details

Region: Jura, France
Grape(s): Savagnin
Type: Light-bodied white
Farming: Organic (Certified), Biodynamic (Practising)
Added SO2: No
ABV: 14.5%
Winemaking: Fermented and aged in stainless steel, then transferred to used oak barrels for aging (400L + 228L) for 40 months, not topped off

About Domaine de la Renardière

The village of Pupillin plays host to Domaine de la Renardière, where Jean-Michel Petit quietly crafts some of Jura’s finest wines. Since establishing the domaine in 1990, Jean-Michel has built his 7.5 hectares into a haven for both red and white varietals, with a lineup of equal parts red (Pinot Noir, Poulsard, Trousseau) and white (mostly Chardonnay with a bit of Savagnin). Jean-Michel has been farming organically since 2003, earning full certification in 2012 - an important commitment to the vineyard. In the cellar, he keeps things rooted in tradition: native yeasts kickstart fermentation and sulfur is only used sparingly when needed, and élevage takes place in a mix of foudres for reds and a blend of older barriques and foudres for whites. The result? Wines that are vibrant, soulful, and unmistakably Jura.

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