# Domaine Pignier Côtes du Jura Blanc "GPS" (2023)

- **Producer:** Domaine Pignier
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay, Poulsard, Trousseau, Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–12 °C
- **Aromas & flavours:** apple, quince, lemon, grapefruit, blossom, cedar, almond

## About this wine

Domaine Pignier is located in Montaigu in the Jura region of France, where viticultural activity dates back to 13th-century Carthusian monks. The estate has been in the Pignier family since 1794 and is currently managed by the seventh generation. The GPS cuvée, also known as Vin Blanc d'Antan, revives the historic Jurassien tradition of field blending (complantation). Grown in Lias clay marls with limestone scree, white and red grapes are co-planted in the same vineyard plot, harvested together, and slow-pressed directly into white wine. Domaine Pignier has been fully certified biodynamic by Demeter since 2003.

## Interesting facts

- GPS stands for Gamay Blanc (Chardonnay), Poulsard, and Savagnin, the main grapes in this historical field blend.
- Red grapes like Poulsard and Trousseau are pressed directly off skins together with white grapes to create a structured white wine.
- The estate's vaulted aging cellars were originally built by Carthusian monks in the 13th century.
- Bottled on a biodynamic flower day without any added sulfur dioxide.

## Food pairing

The wine's crisp acidity, saline minerality, and subtle phenolics from co-pressed red grape skins allow it to cut cleanly through rich mountain cheeses like Comté while elevating delicate white fish and roast poultry.

## Wine making process

The 2023 harvest was conducted entirely by hand on September 11 and 12 in the cool early mornings. Both white and red grape varieties were slow-pressed together directly off skins. Fermentation occurred spontaneously using only indigenous yeasts without chaptalization, enzymes, or added sulfites. The wine was aged in oak casks and terracotta amphorae with regular topping up (ouillé style) to prevent oxidation. Bottled without fining or filtration seven months after harvest on a designated flower day according to the biodynamic lunar calendar.