# Vin Jaune Arbois Savagnin Vieilles Vignes (2018)

- **Producer:** Domaine Amélie Guillot
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €56
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–15 °C
- **Aromas & flavours:** apple, lemon, orange, fennel, butter, cream, cheese, smoke, walnut, hazelnut, honey, mushroom, ginger, dried apricot

## About this wine

Domaine Amélie Guillot is a highly respected, under-the-radar estate in the Jura region of France. Founded in 1995 by Amélie Guillot, a Burgundy native who fell in love with the Jura during her enology studies in Dijon, the estate began with just two hectares of old vines in the village of Molamboz. Today, Amélie and her family farm just over three hectares of vines, practicing sustainable and organic viticulture. This Vin Jaune is crafted from old Savagnin vines planted in 1954, growing on mineral-rich limestone and marl soils. Highly prized by sommeliers worldwide, this rare bottling represents the pinnacle of traditional Jura winemaking.

## Interesting facts

- The wine is bottled in a traditional 620 ml 'clavelin', the only legal bottle shape allowed for Vin Jaune.
- The 620 ml volume represents the remaining wine after six years of evaporation in the barrel, known as the 'angel's share'.
- The Savagnin vines used for this cuvée were planted in 1954, making them over 60 years old at harvest.
- Amélie Guillot is a Burgundy native who established her estate in the tiny Jura village of Molamboz in 1995.

## Food pairing

This powerful, oxidative white wine demands rich, savory, and earthy dishes. Its high acidity cuts through heavy cream sauces and rich fats, while its intense nutty and spicy flavors perfectly mirror aged cheeses, wild mushrooms, and complex spices like curry.

## Wine making process

The winemaking process for this Vin Jaune is deeply traditional and requires immense patience. Following a manual harvest with strict selection, the whole-bunch Savagnin grapes undergo pneumatic pressing and static settling. Spontaneous fermentation occurs in neutral Burgundy oak barrels using only indigenous yeasts. The wine is then aged for over six and a half years in old, neutral oak barrels without topping up (sous voile). This allows a natural veil of yeast to form on the surface, protecting the wine from rapid oxidation while slowly imparting its signature complex, nutty, and spicy characteristics. No sulfites are added during the barrel aging process.