Structure
Drinking window
Best 3 to 30 years from vintage.
vintage3 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: honey, ripe fruit, candied plum, candied orange
Palate: honey, candied plum, fresh grape
Savagnin off grey marl and Poulsard off red marl, dried in bunches for three to four months and pressed to a trickle. Bourdy records 102 grams of residual sugar and an amber wine of honey, ripe and candied fruit.
What it pairs with
-
Foie gras
The classic Jura opening for a wine with over 100 grams of residual sugar. -
Bleu de Gex
Blue cheese salt against candied plum and honey. -
Apricot tart
The candied stone-fruit register of the wine repeats in the dessert.
Facts
- Producer
- Domaine Bourdy · visiting guide
- Grapes
- Savagnin, Poulsard
- Classification
- Cotes du Jura AOC
- Oak
- Hand-picked bunches dried three to four months, pressed slowly at 1 bar for only 10 to 15 litres of juice per 100 kg, then three years in old oak casks
- ABV
- 14.5%
- Drinking window
- 3-30 from vintage