Domaine De St Pierre, Chateau Renard Chardonnay, 2023

£54.10

Single-parcel Arbois Chardonnay from the Château Renard site near Vadans, raised ouillé (topped up) for a pure, non-oxidative Jura style with taut fruit and saline minerality.

green apple
almond
lemon zest
saline mineral

Delivery & collection details · Need a hand choosing?

At a glance

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

Taste profile

Body: Medium
Acidity: High
Tannin: Low
Sweetness: Dry

What to eat with it

roast chicken with lemon and thyme
trout amandine
Comté cheese
mushroom risotto
grilled asparagus with aioli

How to serve it

Serve: Lightly chilled (12–14°C)

Why Cave selected it

Precise, site-driven Jura Chardonnay from Fabrice Dodane: organic farming, ouillé élevage, and the limestone–marl soils of Vadans give clarity, texture and mineral length.

About the wine

Chardonnay with a bit of Savagnin from parcels planted in clay and limestone soils made in the topped-up, or ouillé, style of winemaking. Organic farming, plus biodynamic preparations. The vines are in Guillot trained. No chemical treatment or weed killers are used. The only treatments used are sulphur and copper. Lovely lovely stuff!

* 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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