Domaine Christophe et Yoann Perrin, 'Fleur de Savagnin', 2023, Côtes du Jura (AOC)

'One-Liner'
A fresher face of Jura Savagnin – lemon, green apple and chamomile with saline minerality, fine texture and a long, beautifully focused finish.

Tasting Note
Bright gold in the glass, with lifted aromas of lemon zest, green apple and white orchard fruit alongside delicate chamomile and floral notes. The palate is taut and energetic, combining juicy citrus with a distinctly saline, mineral character from the Jura’s marl soils. Eighteen months in oak brings texture and gentle savoury depth without pushing the wine towards overt oxidation. There is impressive concentration here, but the naturally bright acidity keeps everything precise and mouth-watering. Long, dry and beautifully structured on the finish, with citrus, herbs and salty minerality lingering behind.

Country: France
Region: Jura AOC
Sub-Region: n/a 
Grape(s): 100% Savagnin
ABV: 12.5%
Friendly: n/a

Awards & Critics' Scores
n/a

The Story
'Fleur de Savagnin' shows a very different side of Jura’s signature white grape from the famously oxidative Vin Jaune. The fruit comes from roughly forty-year-old vines on predominantly south-facing slopes around the Val de Sorne, rooted in the blue marl soils so closely associated with great Savagnin. After hand harvesting and sorting, the wine is fermented and then aged for eighteen months in oak barrels that are regularly topped up, preventing the protective yeast veil and deliberate oxidation used for traditional sous voile wines. The result keeps Savagnin’s naturally piercing acidity, citrus fruit and mineral character firmly in focus, while the long barrel élevage adds texture and complexity. It is a particularly elegant introduction to the grape for anyone who wants the character of Jura without the full walnut-and-curry-spice intensity of Vin Jaune.

Perfect With... (click me for the recipe)
- Meat/fish: Jura-style chicken with morels, Vin Jaune and cream
- Vegetarian: Sweetcorn, leek and cheddar tart
- Vegan: Lentil and walnut stuffed onions with rosemary and red wine gravy