Cotes du Jura Chardonnay La Barraque Anne et Jean Francois Ganevat 2019
Cotes du Jura Chardonnay La Barraque Anne et Jean Francois Ganevat 2019
Serve at: 10°-12°C
Glass type

Cotes du Jura Chardonnay La Barraque Anne et Jean Francois Ganevat 2019

GANVFJDB
€90.00
Tax included

A wine made from Chardonnay grapes, aged for 2 years. Indigenous yeasts, no fining, no filtering, no SO2 added.

Nose and palate of walnut and white fruit. Good tension (controlled acidity) and a long finish. A wine that benefits from decanting.

Three Senses
The color of the wine is bright and transparent, almost rosy. The nose immediately shows notes of carbonic maceration, the classic notes of smoked, grilled bread, gunpowder and slight oxidation. In the mouth the wine appears sleek, fresh and open to show a clean and delicate fruit, the cherry fruit often found in Gamay. A more territorial side comes out in the finish, which is always sought after by Ganevat in his wines.
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Ganevat

Domaine Jean Francois Ganevat

Jean Francois Ganevat is a really fun man. One of those people that just looking at you inspire you sympathy right away. He is a man who has found his way and he wants to communicate it. At the cost of making you taste all the cuvée (and there are so many) that he has in the cellar. his formation takes place for decades at the Burgundian Domaine Jena Marc Morey, where he presumably learns and identifies the style that will help to partially change the style of the Jura, projecting the region towards whites of the most recent approach. In 1998 he decided to return home and to manage the family wine estate that existed since 1650 and that his father left him to inherit, never ceasing to breed native vines such as Petit Béclan, Gros Béclan, Gueuche, Seyve-Villard, Corbeau, Portugais Bleu, Enfariné, Argant, Poulsard Blanc. In 1999, just a year after his installation at the Domaine, he decided to convert all the property into biodynamic agriculture and in 2006 he decided to eliminate completely the use of sulfur. Winemaking takes place in 500 liter wood barrels. Only indigenous yeasts are used during fermentation that lasts about two months. The wines then refine for a couple of years in the bottle. The Ganevat mission is in full activity today: vinification of single parcels to highlight exclusively the terroir.

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