(2023) A blend of Pinot Noir with Trousseau and Poulsard, this has a Cru Beaujolais character perhaps, redcurrant and spices, a sappy touch of briar, a little stripe of rhubarb-like vegatility. The palate has juiciness, again cranberry, redcurrant and a touch of raspberry, but the subtle tannin structure and juicy, crisp acidity give lovely balance. Chill it very lightly if you wish and enjoy its juicy freshness. Watch the video for more information.
(2023) In this bottling, a blend of Chardonnay and Savignin spends 24 months ageing under its veil of yeast. It is bready and nutty, a little wheat beer-like note that adds an edge and interest. In the mouth it becomes lemony and zippy, a sheer brightness to the fruit and acidity, though that nutty and biscuity creaminess sits beneath. Long, there is a salty seasoning to the lemon acidity in the finish.
(2023) A very enjoyable Crémant this, 100% Chardonnay aged over 12 months sur lie, in individual bottles. The nose has a hint of rich yeastiness, some yellow plum, and floral hints to its lemony core. The mousse is persistent, and a hint of ripe, almost tropical fruit sweetness to the mid-palate meet a sheer, citrussy, grapefruit acidity to produce a wine with verve and tang. A refreshing aperitif style, or delicious with fish and chips.
(2023) A blend of Chardonnay, Savagnin and Poulsard, this is a Vin de Paille or 'straw wine', the ripe grapes dried on straw mats to desiccate and slightly and concentrate the flavours. Pouring a deep amber, the nose is laden with fig and honey, some interesting herbal notes too, a touch of aromatic tobacco. In the mouth it is thick and unctuous, a wave of rich apricot fruit flowing across the tongue, but mineral, stony core and thrust of orange acidity that gives it great tension and precision. A delight. Price for a half bottle, and how wonderful this would be with tarte tatin.
(2022) Château Chalon is an appellation for Vin Jaune ("yellow wine") in the Jura region. The wines are vinified under a thick layer of yeast known as Voile that forms on top of the wine as it slumbers in maturing barrels, in exactly the same way that the layer of flor creates the character of many Sherries. Indeed, nosed blind, you would swear this was Sherry, with its walnutty, yeasty, bruised apple character, but unlike Sherry, it is not fortified. In the mouth, wonderfully earthy, dry, and again with that bruised apple and apple skin character, but so juicy too: even with six years of ageing in Mouillard's cellars, it has such a vibrant acidity with a feeling of energy that ripples through this wine into a long, saline and mouth-watering finish. Just fabulous. Watch the Wine of the Month video for more information.
(2022) From a small family domaine with a progressive new generation on-board, this from a 1930s Chardonnay vineyard. Nutty and appley, a little fragrance touching on floral but staying very dry and clean, and quite wild yesty complex. The palate is juicy and substantial, with a huge thrust of lemony acidity and lots of personality. Matured in ex Condrieu barrels.
(2016) Fabulous stuff this, made from the Jura's Trousseau grape, which even in the region's still red wines gives such a pale colour that the wines are really more rosé than red. Here a deliciously dry, lightly oxidised style of wine has a pale orange colour and indeed orange and bruised apple fruit before a palate that is fresh and long, with crisp mousse and a touch of wild strawberry flavour that is delicious.
(2014) Labelled as NV, but comes from the 2011 vintage. 100% Chardonnay, it has a pale yellow/green colour and very fine nose and bubbles. Aromas of creamy and taut apple fruit, hints of nettle and straw, but not too much yeasty character. The palate has delicious sweetness of fruit, the ripe apple and the cool, fine lemony fruit is clear and fresh and dry, with a subtle mousse that seems of lowish pressure, though there is good acidity and a softly foamy gentleness giving a zippy but easy balance.
(2014) 100% Ploussard (an alternative spelling of Poulsard) and 11.5% alcohol. >From a biodynamic estate and aged in large casks for a year. Pale and pink-amber coloured - delicious, coffeeish, fruity but has lovely mushroom and truffle dryness and complexity. Not hugely complex, but intriguing and delicious.
(2014) The second red wine is 13% abv, also aged in large casks for a year, but much more vibrant colour: crimson and cherry bright. Intriguing nose, a touch of something fine and herbal, almost vaguely chemical like a natural soap, but the palate runs into quite solid, dry red berry fruits. Plenty of acidity here and there is a tug of tannin and roughening mouth-feel here, with a more structured character. Bone dry and has a bit of steel at its core.
