# Arbois Savagnin Ouillé (2023)

- **Producer:** Domaine du Pélican
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €53
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, apple, ginger, butter, smoke, almond, honey

## About this wine

Domaine du Pélican was established in 2012 by Guillaume d'Angerville, the legendary proprietor of Volnay's Domaine Marquis d'Angerville, alongside winemaker François Duvivier. Inspired by a blind tasting of a Jura wine that he mistook for a high-end white Burgundy, d'Angerville embarked on a five-year search for the perfect terroirs in Arbois. The estate's name pays homage to the pelican, the emblem of the town of Arbois. In 2015, the estate expanded by acquiring the coveted biodynamic vineyards of the retiring Jacques Puffeney, further cementing its status as a premier producer in the region. This wine represents a brilliant marriage of Burgundian precision and wild Jura terroir.

## Interesting facts

- The estate was founded after Burgundy legend Guillaume d'Angerville mistook a Jura white for a premier cru Burgundy in a blind tasting.
- The name 'Pélican' is a tribute to the pelican featured on the official town crest of Arbois.
- Unlike traditional oxidative Jura whites, 'Ouillé' means the barrels are topped up to prevent oxygen contact, preserving fresh fruit.
- In 2015, the estate acquired the legendary old-vine parcels of Jacques Puffeney, known as the 'Pope of Arbois'.

## Food pairing

The electric acidity and pronounced intensity of this dry Savagnin make it an exceptional partner for rich, creamy dishes and earthy flavors. The wine's high acidity cuts through the fat of cream sauces, melted cheese, and roasted meats, while its subtle phenolic grip from the short skin maceration stands up to the texture of scallops and veal. The mineral and nutty undertones beautifully echo the earthy notes of wild mushrooms and aged Comté.

## Wine making process

The winemaking process for this Savagnin Ouillé is highly precise and designed to showcase the grape's pure, unoxidized character. One-third of the hand-harvested grapes undergo a short pre-press skin maceration for one night to extract texture, structure, and essential oils. The remaining grapes are lightly crushed before a gentle pneumatic pressing. Spontaneous fermentation occurs with native yeasts in a combination of large oak foudres and neutral barrels. Crucially, the barrels are regularly topped up ('ouillé') to prevent oxidative development under a yeast veil. The wine is aged for approximately 12 months in neutral 500-liter French oak barrels and large foudres, with only about 2% new oak utilized.