Jean Bourdy Cotes du Jura “Vin Jaune” 2017 Blanc

A dry white wine from Côtes du Jura AOC (Jura, France), made from 100% Savagnin. Produced in a unique oxidative style, aged for at least 6 years and 3 months in oak barrels under a natural layer of yeast (sous voile), which develops its signature nutty and spicy aromas. This style is a Jura specialty known as “Vin Jaune” or “yellow wine”. Style — White – Rich and Complex.

The Burdi family has been involved in winemaking since 1475. Their estates are located in the Jura department, east and south and from the Cote d'Or. Burdi grows grapes of the Chardonnay, Pinot Noir, Trousseau and Poulsard varieties. It is important to note that they produce some of the best storage wines at the lowest prices in the world. Many critics have compared Bourdy's red (a blend of Pinot Noir, Trousseau and Poulsard) and white (Chardonnay) wines to the excellent Burgundy (often referred to as Montrachet, Gevrey and Chambolle appellations). Despite the fact that Bourdy wines are just as wonderful (sometimes even more wonderful) and similar to Burgundy, Bourdy does not try to repeat them. Bourdy wines convey the character of the grapes and the place where they grew, and also speak for themselves and deserve high recognition - sans comparaison. Bourdy always retains some of the wines of the harvest year in order to offer a more mature wine later. They use the old-school method of winemakers - at first a small part of the production each year is sold at the initial price, and the rest is stored in the cellar after 3-6 months, where the cost of wine rises every 12 months. Thus, Bourdy offers Rouge and Blanc wines, which were produced at the beginning of the last century, but at a significantly higher price.

Deep golden colour. Aromas of walnut, almond cream, dried fruits, curry spice, cumin, and a hint of mushroom. On the palate — dry, with a rich nut and spice profile, vibrant minerality, and a long, complex finish. The texture is deep, concentrated, and elegant.

Perfect with Comté cheese, creamy mushroom sauces, rich poultry dishes, and spiced cuisine from India or Morocco.