Everything happened as naturally as possible, vinification with wild yeast, no additives other than a pinch of sulphur It is bottled without filtration in a distinctive ‘clavelin’ bottle with a long neck and hunched shoulders, which holds 62cl – the volume that is said to remain out of one litre of wine following six years of slow and steady evaporation. If you're lucky enough to get your hands on a bottle then you will be rewarded with one of the great vin Jaune’s with almost limitless ageing potential.
Notes on the producer
Affectionately known as ‘Le Pape d’Arbois’, Jacques Puffeney officially retired after vinifying his 52nd vintage in 2014, selling the majority of his vineyards. This therefore was his 2nd to last vintage of this great wine so very limited bottles left available. In the cellar, everything happened as naturally as possible, vinification with wild yeast, no additives other than a pinch of sulphur, old foudres for fermentation and élevage. Vin Jaune is the Jura’s real speciality, from late-harvested savagnin, pressed and aged under a veil of yeast in old oak for six years then assembled and aged in foudre for a further year.