Arbois-Pupillin Savagnin Domaine de La Renardiere
ArtisanalArbois-Pupillin Savagnin by Domaine de La Renardiere is a pure Savagnin coming from that not completely full tonneau that can't reach the alcohol level to become a Vin Jaune. It's vinified in white and it rests in wood for two winters, opening to a vertical, vibrant and tense profile, well balanced between salty vein and tropical tones, surrounded by dried and candy fruits accents.
The Arbois-Pupillin Savagnin from Domaine de La Renardiere is a pearl of territoriality in the small French region of Jura. In the northern part, Jean Michel Petit cultivates his 7.5 hectares among the hills, paying particular attention to the Savagnin grapes, a pure expression of the terroir of the area. Michel enjoys “listening” to his clusters, trying to capture the small details, accompanying them until they leave the cellar with his idea of environmental sustainability and the use of only natural fertilizers. It is no coincidence that his imprint is expressly recreated on the label of this and other wines through his hand, clearly stating the direction and decision in doing his work.
The Savagnin from Domaine de La Renardiere features a blend entirely of Savagnin. The soils of the vineyards are characterized by clay and limestone, with the peculiar red marls of Jura. Michel tends to his vines with a keen eye on integrated pest management, using biodynamic preparations and minimizing the use of sulfur. Fermentation begins spontaneously in steel tanks and in tonneau, without temperature control, allowing the must to adjust naturally. The aging, in order to achieve this type of wine, is long and lasts up to 48 months in the empty barrels, becoming part of the so-called “Sous Voile” wines, that is, “under the veil”, which is the layer of yeasts that forms in the containers.
The Arbois-Pupillin Savagnin is a wine that must be understood. The strong oxidative imprint that immediately brings to mind Jura makes the nostrils pervaded by dried, candied, and even tropical fruit: a range of complexity that does not leave one indifferent. However, the heart also lies in the intense sapidity of its character, which makes it persistent and magnetic. Once discovered, one cannot do without it. And a wine of such caliber requires foods that are up to its level: many varieties of fish pair excellently, as long as they are flavored with elaborate recipes. Are you ready to be up to its level?