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Domaine de Saint-Pierre - Arbois Blanc "Trois Terroirs" 2017

Domaine de Saint-Pierre - Arbois Blanc "Trois Terroirs" 2017

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This Arbois Blanc "Trois Terroirs" is mineral, rich with lots of energy.

The Jura region is one of France's smallest wine regions comprising just 2,500 hectares. Despite its size however, it has grown a steadfast reputation for the sheer quality of its wines. Fabrice Dodane, owner of Domaine de Saint Pierre is part of a small group of discerning producers, which includes Jean-Francois Ganevat, who push the boundaries, making stunning, profound and complex wines. The "Trois Terroirs" cuvée is a blend of three vineyards "Chateau Renard, Chapon and Les Brulées" located on rich grey marl soils with limestone located in Arbois.

The nose is seductive with a sense of richness, fresh hazelnut, citrus notes, white peach and hints of green tea leaf. There is a striking minerality and wet stone flavours. It's fresh yet comforting and round.

The palate is medium bodied, built on a lovely silky acid spine for a long lingering finish. It can be drunk with charcuterie, poultry cooked in stock, young Comté cheese, white fish and seafood. Drink now or keep up until 2021+. 100% Chardonnay. Dry style. Please decant for 15 minutes and serve in big Chardonnay glasses.

"The “Trois Terroirs” cuvée is born of the blend of all the single vineyards of Chardonnay at Domaine de Saint-Pierre. That is, because the spring frost devastated most of the harvest and Fabrice couldn't bottle the cuvée separately, too small. The result is a wine of superb finesse, complexity and that Jura character you can't get enough of."

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management and are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice isn’t adding any inputs to the must or wine. Therefore, the wines don’t have any sulphur added. Once the grapes are pressed, the must is pumped into an oak vat. Once the fermentation is done, the wine is raked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.

What we say

"The “Trois Terroirs” cuvée is born of the blend of all the single vineyards of Chardonnay at Domaine de Saint-Pierre. That is, because the spring frost devastated most of the harvest and Fabrice couldn't bottle the cuvée separately, too small. The result is a wine of superb finesse, complexity and that Jura character you can't get enough of."

Technical notes

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management and are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice isn’t adding any inputs to the must or wine. Therefore, the wines don’t have any sulphur added. Once the grapes are pressed, the must is pumped into an oak vat. Once the fermentation is done, the wine is raked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.