# Arbois Savagnin Terres Bleues (NV)

- **Producer:** Domaine de la Touraize
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** apple, quince, lemon, grapefruit, ginger, toast, butter, hazelnut

## About this wine

Domaine de la Touraize traces its family winemaking roots in the Jura region back to Etienne Morin in 1704. After wine production was paused following World War I, the estate was slowly rebuilt in the mid-1950s by Michel Morin, who initially sold fruit to the local cooperative. In 2009, eighth-generation winemaker André-Jean Morin chose to step away from the co-op to bottle his own wines at the estate, joined full-time in 2016 by his wife Héléana. Together, they transitioned the domaine to certified organic and biodynamic practices. The Terres Bleues cuvée comes from a small 0.70-hectare plot encompassing the lieux-dits Petit Curoulet and La Chenaillotte, characterized by rare Lias blue marl soils.

## Interesting facts

- Domaine de la Touraize traces its winemaking history back to 1704 in Arbois.
- Grown on rare Lias blue marl soils (marnes bleues), which give the wine its distinct identity.
- Crafted as an ouillé (topped-up) style, preserving floral and mineral character without oxidative veil aging.

## Food pairing

The high natural acidity and rich mid-palate of an ouillé Savagnin cut through rich dishes like truffle risotto and cream-based mushroom sauces while effortlessly matching high-fat seafood and traditional regional aged cheeses like Comté.

## Wine making process

Farmed under certified organic and Demeter biodynamic protocols, the Savagnin vines range from 15 to 40 years old. Grapes are harvested manually in 300 kg crates with strict parcel-level sorting. Fermentation is entirely spontaneous with native yeasts, occurring alongside malolactic fermentation in large 28-hectoliter oak foudres. The wine undergoes aging on fine lees for 18 to 20 months in the same large foudres. To prevent oxidation, weekly topping-up (ouillage) is performed throughout aging, preserving a fresh, non-oxidative style. Bottled without filtration and with minimal sulfur added.