It is the flagship of our estate, the one that has earned us a ranking among the greatest wines in the world. Dry and powerful wine with nutty aromas, the yellow wine is obtained from the only Savagnin grape variety, aged nearly 7 years in barrels, left to drain by natural evaporation, without topping up, racking or sulphiting, under a veil of indigenous yeasts, without adding selected commercial yeasts.
The richness and complexity of the aromas, the persistence of the bouquet, the absence of rustic notes, everything here contributes to the expression of the highest quality of yellow wine. Yellow color with green or old gold reflections, powerful and persistent nose of dried fruits (hazelnuts, walnuts) or candied fruits (figs, raisins), mushrooms (morels, cep), truffles, tender spices (curry, ginger , clove), toast, mocha, resin, sometimes sweet wine, Madeira, mouth with a frank, nervous attack, aromas of green or dried walnuts, oriental spices, roasting, toast , curry, ginger, cold tea, Armagnac glass bottom, exotic wood, mild tobacco…
Yellow wine is always served at room temperature at 17°C (this is an exception among dry white wines). Vin Jaune has a reputation as a difficult wine to serve at the table as an aperitif. It’s quite the opposite: Vin Jaune is the right solution to accompany all dishes that are difficult to accompany with wine, from a simple salad with vinaigrette to caviar… It is ideal with Asian mushroom broth (Shiitake ), Bocuse VGE-style truffled soup, duck foie gras, morel crust, grilled lobster, monkfish, scallops, crayfish, caviar, snails, chicken or rooster with cream and morels, duck à l’orange, sushi Japanese, refined mountain cheeses with nut bread (Old Comté, Mont d’Or, old Cantal, Swiss Gruyère and Appenzell, English Stilton, Beaufort…).
An opened bottle can be kept in normal condition for several weeks. In the cellar, our yellow wine can be kept for more than a hundred years.
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