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Domaine de Saint-Pierre - Arbois "Encore Autrement" Skin Contact 2017

Domaine de Saint-Pierre - Arbois "Encore Autrement" Skin Contact 2017

$89.00

This Arbois Blanc "Encore Autrement" is the true definition of Orange wine, juicy and electric.

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. This wine is made like a red wine and spends around 30 days on skins then transferred to neutral vat.

The bouquet just pops out of the glass with grapefruit and mandarin citrus, nectarine, with a zingy curry powder and ginger spice. The palate is electrifying, packed with orange citrus and red stone fruit, levelled with succulent spice.  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% Savagnin. Please decant for 15 minutes and serve in big Chardonnay glasses.

"Coming Soon."

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

"Coming Soon."

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.