# Domaine de la Touraize Arbois Vin Jaune (2018)

- **Producer:** Domaine de la Touraize
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 15.0%
- **Average price:** €90
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** lemon, orange, grapefruit, bread, pastry, cheese, walnut, hazelnut, almond, dried apricot, dried fig, mushroom, leather

## About this wine

Domaine de la Touraize traces its family winemaking roots in Arbois back to 1704 across eight generations. André-Jean Morin joined his father in 1985, transitioning from selling grapes to the local cooperative to estate-bottling under the family label in 2009. Joined full-time by his wife Héléana in 2016, the estate converted completely to organic and biodynamic viticulture. This Vin Jaune comes from a single 1-hectare plot named 'Petit Curoulet' planted on blue marl soils at 300 meters altitude.

## Interesting facts

- Aged over six years under a natural yeast veil in an unconditioned attic space.
- Bottled exclusively in traditional 62 cl Clavelin bottles with less than 1,000 bottles produced annually.
- The Morin family has cultivated vines in Arbois continuously since 1704.

## Food pairing

Vin Jaune's intense oxidative character, sharp acidity, deep umami depth, and elevated alcohol demand rich, flavorful accompaniments. It pairs magnificently with rich cream-based sauces, wild mushrooms, long-aged hard cheeses like Comté that mirror its savory crystalline texture, and warm ginger or curry spices.

## Wine making process

Hand-harvested Savagnin grapes undergo pneumatic pressing and static gravity settling before fermenting with indigenous yeasts in stainless steel tanks without added sulfur. The wine is then transferred into used 228-liter oak barrels located in an unconditioned attic space. Aged without topping up for 70 months under a natural veil of yeast (sous voile), it experiences gradual oxidative maturation before being bottled by gravity without fining or filtration into traditional 62 cl Clavelin bottles.