# Chardonnay En Billat (2020)

- **Producer:** Jean François Ganevat
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €275
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** candied lemon zest, yellow apple, flinty minerality, nuts, biscuit, almond, hazelnut, dried apricot, orange marmalade, honey

## About this wine

Chardonnay En Billat is a single-parcel white wine from the Côtes du Jura AOC in the Jura region of France, produced by Jean François Ganevat. Made from 100% Chardonnay, this wine is distinguished by its specific vineyard origin, 'En Billat,' known for its rocky, steep terrain with limestone, marl, and schist soils. Ganevat, a 14th-generation winemaker, champions biodynamic viticulture and natural winemaking, employing minimal intervention. The wine undergoes a long aging process, typically two to four years, on its lees in old oak barrels, demi-muids, amphorae, or foudres, in an 'ouillé' (topped-up) style with minimal to no added sulfites. This meticulous approach results in a wine highly sought after for its precision, minerality, and expression of its unique Jura terroir.

## Interesting facts

- Ganevat's vines are old, some planted in the 1970s, yielding very small amounts of concentrated fruit.
- The wine is aged for extended periods, often 2-4 years, on its lees.
- The 'ouillé' style means barrels are topped up, preventing oxidation during aging.
- Ganevat's estate has been certified biodynamic since 2014.

## Food pairing

The wine's high acidity acts as a palate cleanser, cutting through rich sauces and fatty elements in dishes. Its pronounced minerality and saline notes complement seafood and cheeses, while its complexity can stand up to richer poultry and pasta dishes.

## Wine making process

Jean-François Ganevat's Chardonnay En Billat is crafted using a philosophy of minimal intervention. Grapes are hand-harvested from the specific 'En Billat' parcel and undergo spontaneous fermentation with indigenous yeasts. The wine is then aged for an extended period, typically two to four years, on its lees. Aging takes place in a variety of vessels, including old oak barrels, demi-muids, amphorae, and foudres, always in the 'ouillé' style where barrels are topped up to prevent oxidation. Sulfur is used minimally, if at all, particularly at bottling. This meticulous, natural approach emphasizes the expression of the unique Jura terroir.