The vineyards are managed according to organic principles (in conversion since 2008) and the grapes are hand-harvested in small crates to avoid any crushing under their own weight. After a gentle de-stemming, the Savagnin undergoes a three-week skin maceration—allowing extended contact with indigenous yeasts—before being pressed and transferred to neutral vats. Fermentation is spontaneous, with no added sulphur at any stage, and the wine is matured on its lees in enamel-lined tanks for close to a year, without bâtonnage or racking. Bottling is carried out in the autumn following the vintage, without fining or filtration, preserving the wine’s vibrant citrus aromatics, subtle spice and fine, textured tannins
Notes on the producer
Les Dolomies is the collaboration of Céline and Steve Gormally, who settled in Passenans (Jura) in 2008 with an initial 1.44 ha parcel called “Les Combes,” expanding to 3.65 ha across Passenans and Frontenay. Both trained at esteemed Jura domaines such as Labet, Badoz and St-Pierre, they bring that heritage to tiny, low-yielding plots planted on brown and red marls. Since their first harvest, the Gormallys have embraced wild-yeast fermentations and, as of 2020, eliminate sulphur entirely during vinification and ageing. In 2008 they built a high-ceilinged gravity-flow cellar and introduced a pneumatic press—to handle the grapes as gently as possible—and continue to employ biodynamic preparations in the vineyard. Their Savagnin Les Grandvaux Orange exemplifies their philosophy: pure expression of Jura terroir with minimal intervention
