# Prémice (2023)

- **Producer:** Domaine Les Dolomies
- **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:** 12–14 °C
- **Aromas & flavours:** lime, grapefruit, apple, butter, smoke, hazelnut, dried apricot, petrol

## About this wine

Domaine Les Dolomies was created in 2008 by Céline Gormally, who gained experience working alongside prominent Jura winemakers before being joined by her husband Steve in 2016. Located in Passenans in the Revermont zone of Jura, the estate farms roughly 5.5 hectares across 10 scattered plots. Named after the local magnesium-rich dolomitic limestone rock omnipresent in their vineyards, the estate voluntarily transitioned its cuvées to Vin de France in 2017 to allow full freedom in their natural winemaking approach.

## Interesting facts

- The domain uses donkeys during harvest to carry grape baskets and sheep for winter vineyard grazing.
- The estate is named after 'dolomies', a local magnesium-rich dolomitic limestone found in Passenans.
- Les Dolomies withdrew from the Côtes du Jura AOC in 2017 to winemake with complete freedom under Vin de France.

## Food pairing

The vibrant, high acidity and mouth-coating textural richness of this topped-up (ouillé) Savagnin slice effortlessly through rich cream sauces, butter sauces, and nutty aged cheeses like Comté. The rich mouthfeel and subtle minerality also complement seafood prepared with browned butter or toasted nuts.

## Wine making process

Prémice is made from 100% Savagnin sourced from a mix of 60-year-old vines and younger plantings from 2003 and 2012. The grapes are hand-harvested in small crates and undergo whole-bunch direct pressing. Fermentation occurs spontaneously with indigenous yeasts in neutral wooden barrels and stainless steel vessels. Crafted in the non-oxidative 'ouillé' (topped-up) style, the wine ages on fine lees for 10 to 18 months before being bottled unfined, unfiltered, and with minimal to no added sulfur.