Domaine Des Marnes Blanches, Chardonnay En Levrette, 2022

£49.40

Old‑vine, topped‑up Chardonnay from Vincelles on limestone and gryphées soils, fermented and aged in old oak; a mineral, saline Jura white with depth and citrus lift.

floral
smoky flint
saline
citrus zest

At a glance

Producer: Domaine des Marnes Blanches
Region: Jura
Appellation: Côtes du Jura
Grape: Chardonnay
Vintage: 2022
Country: France
Wine type: White
Alcohol: 13.5%
Size: 75.0cl
Farming: Organic — certified

Taste profile

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

What to eat with it

grilled white fish
roast chicken with cream sauce
mushroom risotto
fresh pasta with butter and sage
Comté cheese (18‑month)

How to serve it

Serve: Lightly chilled (12–14°C)

Why Cave selected it

Benchmark ouillé Chardonnay from a leading organic Jura estate: old vines and fossil‑rich limestone deliver precision, drive and savoury, saline complexity.

About the wine

"Levrette" is a topped-up Chardonnay from older vines (around 60-years-old) from the Fromont's limestone and Gryphées (fossil-rich) soils in the Vincelles vineyard. After direct press, they allow the wine to spontaneously ferment, then age in old oak for 18 months before bottling with minimal added sulphur. Mineral and fresh we love this style of Chardonnay.

About Domaine des Marnes Blanches

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug. They met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006. They farmed organically from the word go and have added (some planted) parcels along the way to reach a total of 12ha today, spread across three towns in the Sud-Revermont (south of the Côtes-du-Jura AC). They recently built a new winery off the main road in Ste-Agnès which gives them plenty of space and allows them to vinify and age every parcel separately. Wild yeast fermentation is the norm, wines are fermented in stainless steel and then aged in minimum 5yo 228 to 600ltr barrels. Sulphur is used sparsely for the whites (around 20mg/l total) or not at all for the reds.

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