Nicolas Jacob - L'Etoile "La-Bas" AOC Chardonnay 2019 750ml (14% ABV)

Nicolas Jacob - L'Etoile "La-Bas" AOC Chardonnay 2019 750ml (14% ABV)

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Star pupil of Ganevat! Only 5 in stock  

Originally from the Jura, Nicolas Jacob worked on several local organic vegetable farms before developing an interest in wine. During this time, Nicolas established an admirable knack for searching out the best mentors in the area.

After spending time with Laurent Macle at Domaine Macle in Château Chalon, where he learned how to craft some of the finest traditional oxidative Jura wines, Nicolas found work in the vineyards with Jean-François Ganevat, where he eventually became the right-hand man at the domaine. Here, Nicolas perfected his skills across all aspects of the domaine, from vineyard work to vinification.

In 2015, Jacob purchased just over 1 hectare of vines in L’Etoile, planted to Chardonnay, Pinot Noir, and bit of Savagnin, and began to develop his own style (which is clearly inspired by his time chez Ganevat). As expected, the norm is natural fermentation, absolute minimal use of SO2, long aging, and a slightly confounding preference for a multitude of exceptional micro-cuvées based on variations in the terroir.

"La-Bas" comes from a very tiny (.30 ha!) single vineyard parcel of liassic marl soils (limestone w/ lots of fossils & ‘paper’ shale). 35 year old vines. ~5,000 bottles produced annually. 

Complex, pure & profound expression of Jura terroir. Slightly exotic quality to the fruit, green plum, pear, underripe tropical notes, medium to full bodied, nervy core of crushed limestone minerality, long finish. Open an hour before drinking and allow to warm up a bit for maximum enjoyment - or cellar over the next decade.

region: L'Etoile, Jura, France

varietal: Chardonnay

style: full bodied round white

farming/cellar: certified organic, practicing biodynamic, ambient yeast, Barrel fermented in a mix of demi-muids and Burgundy barrels, aged in same vessels for 18-24 months, depending on barrel. Unfined/unfiltered, zero SO2.

pairing: grilled sea bass,