Guillaume d’Angerville was so shocked to discover that the Chard he was blind-tasting in his favorite restaurant in Paris was not from Burgundy but Jura, that he was inspired to lease and then later buy vineyards in Jura. His plots (4 hectares) were never touched by chemicals and were formerly farmed by Jean-Marc Brignot.
‘Ouillé’ means ‘topped up’ and is important to distinguish it from the traditional Jura Savagnins made with exposure to air. Without those oxidative influences, the aromatic nature of Savagnin (a member of the Traminer family) is allowed to be expressed.
Fermented in 500L barrels, then matured in neutral 350L barrels for 10 months.
Zesty, fresh and savory. Bruised yellow pear, legumes, white flowers, oyster shells.