Description
The 2016 Arbois Vin Jaune from Domaine Fumey Chatelain is an iconic dry white wine from the Jura region, produced exclusively from the Savagnin grape variety. This wine is made using the traditional vin jaune method, with a long aging period under a veil of yeast, which imparts unique aromas and a remarkable aging potential. The Arbois appellation is one of the oldest in the Jura and renowned for producing this rare and complex wine.
Blend
This wine is made entirely from Savagnin, a grape variety typical of the Jura, particularly suited for oxidative aging under veil. After fermentation, the wine is aged in oak barrels for a minimum of six years and three months without topping up, allowing the development of a yeast layer on the surface. This process creates the oxidative aromas characteristic of vin jaune.
Tasting notes
Color: The wine displays a beautiful intense golden hue with amber reflections, typical of vin jaune after extended aging under veil.
Nose: The nose is powerful and complex, offering characteristic aromas of walnuts, hazelnuts, curry, and soft spices. Hints of ripe apple, quince, dried mushrooms, and a touch of minerality add depth. These aromas are a signature of vin jaune from the Jura, shaped by oxidative aging.
Palate: On the palate, the 2016 Arbois Vin Jaune is bold and structured, with a rich and smooth texture. Flavors of nuts, spices, and dried fruits dominate, balanced by the natural acidity of the Savagnin. The finish is long and persistent, with mineral and slightly salty notes, characteristic of the Arbois terroir. The wine shows exceptional complexity and aromatic depth.
Aging potential
The 2016 Arbois Vin Jaune has an extraordinary aging potential. Thanks to its aging under veil and the robust nature of the Savagnin grape, this wine can be kept for several decades, even over 50 years. It will continue to evolve in the bottle, developing even more complex and refined aromas over time.
Food pairings
Jura gastronomy: Pair with dishes such as chicken with morels and vin jaune, veal sweetbreads with cream, or coq au vin jaune.
Cheese: Serve with regional cheeses, including aged Comté, Beaufort, Gruyère, Roquefort, and blue cheeses.
Exotic dishes: Excellent with curry-based dishes or spicy and sweet-salty Asian dishes.
Seafood: Ideal with shellfish such as lobster, langoustines, or seared scallops.
