Domaine de la Pinte Arbois Vin Jaune

About Domaine de la Pinte Arbois Vin Jaune

The Arbois Vin Jaune from Domaine de la Pinte has powerful and complex notes of nuttiness and spices. Still fresh after a decade of aging.

About Domaine de la Pinte

At the heart of the Arbois vineyard, Roger Martin writes a page in the history of Vin Jaune. At the place called “La Pinte à la Capitaine,” on the blue marls of the Lias, he planted 14 hectares of Savagnin. It was then the largest estate planted in Savagnin. Today, Pierre Martin perpetuates the work of his father. Pierre has enlarged the Estate which totals 34 hectares of vines. In 1999 the La Pinte estate made a brave choice by converting its entire land to organic viticulture. In 2009 they started practicing biodynamic farming throughout the 34 hectares.

About the Arbois Region

Born from Celtic “ar” and “bos” meaning “fertile land”, the appellation Arbois was the first French AOC to date. It is also the first of the Jura by its volume of production, producing 45,000 hectoliters a year. This appellation spreads over 13 communes with a total of 843 hectares. The five grape varieties authorized in the Jura are eligible for AOC Arbois. The AOC produces around 70% of Jura red wines and 30% of whites. Indeed, the reds dominate the surface and production on this soil which is favorable to the grapes. This is a rugged terrain with calcareous scree. The soil consists of very deep iridescent marls and clay. It is siliceous and compact.

About de la Pinte’s Winemaking Philosophy

Domaine de la Pinte practices shallow plowing. This type of plowing does not destroy the soil. On the contrary, it contributes to the harmony between each element that composes it. This practice helps the microorganisms, minerals trace elements, microfauna. Biodynamic culture also allows the yeasts to grow on the skin of the grapes. The grapes are hand-harvested and vinified with these indigenous yeasts. Sulfur sees a light hand and is not systematic. A little on the juice before starting the fermentation and sometimes during breeding. The fermentation happens in barriques, demi-muids, and foudres. The duration of aging varies according to the grape varieties. The wines age on fine lees and extraction happens according to the lunar calendar. Wine transfers are gravity-fed during bottling.

About Vin Jaune

Vin Jaune, meaning ‘yellow wine’ in French, is an extraordinary style of wine made in France. The style’s production takes place in the Jura region. This technique is like that used for making sherry but without fortification.

In the Jura, the wine must come from the signature local white grape variety Savagnin. Harvested grapes are well-ripened, often not until late October. The potential alcohol is 13-13.5%. This allows for an increase during the aging process and fermented as normal. The wine is then put into old 228‐l/60-gal casks. The casks are not quite filled so that a layer of yeast forms over the wine. The layer, called here the voile or veil, can develop on the surface. It is similar to the flor which is responsible for fino sherries. However, this layer can develop at a lower alcoholic strength. The presence of the veil prevents severe oxidation. But the important factor in making vin jaune is that for at least five years the wine sits in the cask untouched. It may not see bottling for a full six years and three months after the harvest.

The finest Vin Jaune from the best vintages will last for 50 or more years in its distinctive 62-cl clavelin bottle. Research in the 1990s showed that the compound sotolon develops in bottle. Sotolon provides a distinct spicy or light ‘curry’ flavors in Vin Jaune. Serving the wine should be at cellar temperature or warmer and opened well in advance. The wine may be drunk with all sorts of savory dishes. A classic dish is a chicken cooked in the wine itself., The local Comté cheese is also a great pairing.