Domaine de Saint-Pierre - Arbois Blanc "Les Blanc" 2021
This Arbois Blanc "Les Brulées" is vibrant, rich and very profound.
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. In 2019 Fabrice had so low yields that he had to mix all his all his green grapes from various vineyards to be able to make 1 white wine (2000 litres in total), so this wine reflects all parcels he works with. The vine age varies from being planted in 1967 to 1988.
Dense concentration on the nose, oscillating between ripe fruit and cool smokiness, there is a touch of opulence, which probably comes from the Chardonnay and is immediately captured again by the sparseness of the Savagnin. here there is enormous pressure and a firm and hard minerality, the lime shines through again and again and gives the wine length and a certain freshness. 60% Savagnin, 40% Chardonnay.
- 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.
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.
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$78.00