Domaine du Pélican Savagnin Ouillé 2023

$68.00

Location: France, Jura

Winemaker: Guillaume d’Angerville and François Duvivier

Grapes: Savagnin

Soil: The soils in relation to Burgundy and Jura, geologically formed at the same time, they are today divided by an ancient rift valley and following the Sâone river. Thus on the hills tops of Burgundy you find the same limestones that you find in the Jura, and on the foothills marls. The Jurassic marl is very different from the marl you find in Burgundy. The marl in Burgundy is white marl while in the Jura there is gray and blue marl.

Winemaking: Biodynamic/organic farming. The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées."Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.

From the Importer Grand Cru Selection: Domaine du Pélican began with a bottle of wine.
"I tasted this bottle blind in a restaurant in Paris that I often go to. I always tell the sommelier to give me something blind and the only rule is that it has to be outside Burgundy. When he brought me this wine, I said, 'You forgot the rule, you brought me a wine from Burgundy.' And he said, 'I am afraid you're wrong.’’ - Guillaume d’Angerville

The wine was a bottle of Stéphane Tissot’s Chardonnay Arbois Les Bruyères 2005 and it left such an impression on Guillaume that it inspired him to begin a search for vineyards in the Jura. After leasing Chateau Chavanes in Montigny-les-Arsures, Guillaume gained access to 5 hectares of biodynamically farmed vines that had been impeccably replanted ten years prior by the former owner. The domaine is supported by an additional 5 hectares of vines never touched by chemicals and formerly farmed by Jean-Marc Brignot. In 2014, Jacques Puffeney announced he would be retiring and that Guillaume would be taking over 4 hectares of his vineyards.

Within a short of period of time, Guillaume and his team in the Jura, led by François Duvivier, have adopted a Jurassic sensibility and are poised to do great things.

Location: France, Jura

Winemaker: Guillaume d’Angerville and François Duvivier

Grapes: Savagnin

Soil: The soils in relation to Burgundy and Jura, geologically formed at the same time, they are today divided by an ancient rift valley and following the Sâone river. Thus on the hills tops of Burgundy you find the same limestones that you find in the Jura, and on the foothills marls. The Jurassic marl is very different from the marl you find in Burgundy. The marl in Burgundy is white marl while in the Jura there is gray and blue marl.

Winemaking: Biodynamic/organic farming. The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées."Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.

From the Importer Grand Cru Selection: Domaine du Pélican began with a bottle of wine.
"I tasted this bottle blind in a restaurant in Paris that I often go to. I always tell the sommelier to give me something blind and the only rule is that it has to be outside Burgundy. When he brought me this wine, I said, 'You forgot the rule, you brought me a wine from Burgundy.' And he said, 'I am afraid you're wrong.’’ - Guillaume d’Angerville

The wine was a bottle of Stéphane Tissot’s Chardonnay Arbois Les Bruyères 2005 and it left such an impression on Guillaume that it inspired him to begin a search for vineyards in the Jura. After leasing Chateau Chavanes in Montigny-les-Arsures, Guillaume gained access to 5 hectares of biodynamically farmed vines that had been impeccably replanted ten years prior by the former owner. The domaine is supported by an additional 5 hectares of vines never touched by chemicals and formerly farmed by Jean-Marc Brignot. In 2014, Jacques Puffeney announced he would be retiring and that Guillaume would be taking over 4 hectares of his vineyards.

Within a short of period of time, Guillaume and his team in the Jura, led by François Duvivier, have adopted a Jurassic sensibility and are poised to do great things.