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Domaine De St Pierre, Le Blanc, 2025

Arbois white from Fabrice Dodane blending Chardonnay and Savagnin; organically farmed and made in a low‑intervention style that balances ripe orchard fruit with mineral precision.

  • lemon zest
  • green apple
  • smoked almond
  • saline

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At a glance

Producer
Domaine de Saint Pierre
Region
Jura
Appellation
Arbois AOC
Grape
Chardonnay Savagnin
Country
France
Wine type
White
Size
75.0cl
Farming
Organic — certified Biodynamic — practising

Taste profile

Acidity
High
Tannin
Low
Sweetness
Dry

What to eat with it

  • Comté or aged Gruyère
  • roast chicken with morels in cream
  • trout almondine
  • mushroom risotto

How to serve it

Serve
Lightly chilled (12–14°C)

Why Cave selected it

Benchmark natural Jura white from an organically certified estate; scarce allocations and a compelling balance of texture and freshness.

About the wine

 

A great wine blended from Charodnnay, Savagnin and Melon a Queue Rouge. Although delicious we hope this wine does not gate made too often as it was born out of a disastrous frost year. All parcels had to be blended as there were not enough white grapes to make single varietal wines. Dense and opulent this is a beautiful wine born from a bad vintage. 

 
* Please note that because there is limited stock of this wine it is not subject to any further discount. 

About Domaine de Saint Pierre

After studying enology in Beaune and working several years at the cooperative in Pupillin, Fabrice Dodane started working at Domaine de Saint Pierre in 1989 as manager. Fabrice took full control of the estate in 2011 after the untimely death of the former owner. The winery is based in the small town of Matheny and covers approximately 6ha in the Arbois and Côtes du Jura AOCs with the vines planted in limestone and marl soils. Saint Pierre achieved organic certification in 2012, having started conversion in 2002. All wines are fermented with native yeasts either in tank or neutral barrel. Vinifications for the reds are done without the addition of sulphur, and the whites are done flawlessly in both the traditional sous voile method, as well as topped-up, or ouillé style.

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