"Domaine de La Pinte was first planted in the 19th century. However, after the ravages of phylloxera, the vineyards were not replanted until the early 1950s by Roger Martin, a native of Arbois. Roger, a wine enthusiast and geologist, selected Domaine de La Pinte because it is situated on a band of blue marl which runs through Arbois to Château Chalon at an altitude of 400 metres. Twenty hectares were first planted, more than half with Savagnin, and the first harvest was in 1959. Today, Roger's son Pierre runs the property.
The domaine now has a total of 34 hectares of vines in Arbois and Pupilin including 17 hectares of Savagnin and seven of Poulsard. The vineyards have been farmed organically since 1999 and converted to biodynamics in 2009 and are certified respectively by Biodyvin and Demeter.
The Arbois Savagnin is matured in large old French oak barrels for five years. The wine is rich yet lively with aromas of ripe apples, hints of white flowers and beeswax. The Vin Jaune 2005 is 100% Savagnin and is selected from special parcels and by taste. It is then aged in 228 litre French oak barrels for six years without topping up. This allows a film of yeast to form on the top of the wine (called a 'voile' or 'veil') which not only protects the wine from rapid oxidation, but also gives it a complex savoury note."
Product Features: Certified Biodynamic;Certified Organic;Vegan;
Winemaker: Emmanuelle Goydadin
Domaine de La Pinte's Savagnin vines are located on blue marl from the Jurrassic period, which is known to produce pure and fine wines with brisk acidity that are destined to be vin jaunes. The domaine now has a total of 34 hectares of vines in Arbois and Pupilin, which include 17 hectares of Savagnin. The vineyards have been farmed organically since 1999 and converted to biodynamics in 2009 and are certified respectively by Biodyvin and Demeter.
The must from the Savagnin grapes was left to settle for 18 to 24 hours after crushing. Fermentation takes place between 20°C and 24°C in temperature controlled cement vats using indigenous yeast. After an initial racking off the wine underwent malolactic fermentation and then aged in large (up to 8 hectolitres) old French oak barrels for five years.
This wine is rich yet lively and utterly delicious. On the nose it gives great complexity, with fresh, conserved and dried fruit aromas, hints of white flowers and beeswax. On the palate, it is silky and has great balance. A mineral finish gives a wonderful freshness.
Food Suggestion: An exemplary match for local cuisine Coq au Vin Jaune, cheeses, dishes cooked with cream, mushrooms, white meat, exotic or spicy cuisine.