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VIN JAUNE LA MAILLOCHE 2012 (Stéphane TISSOT)
JURA - AOP ARBOIS - DRY WHITE WINE
Grape variety: Savagnin (100%)
Biodynamics Native yeasts
Oxidative ageing in 228 liter oak barrels for 6 years
- Nose: Dense and peaty. Notes of nuts, straw and candied orange.
- Palate: slightly hoppy. Long finish.
Tasting date: October 2019
OUR OPINION: I really like its long finish, the wine is said to have a "peacock's tail". This totally atypical cuvée is intended for lovers of oxidative wines.
La Mailloche is a place located in Arbois whose atypical soils make it earn this nickname. A mailloche is a big two-headed wooden hammer used by lumberjacks and the hardest wood is used to form the "mailloche" head : this place was so named by the elder because its soil in summer is hard "like a mailloche's head".
The La Mailloche terroir is indeed made up of a layer of silts and decalcifying clays, about ten meters thick, which rests on a layer of Lias gryphite limestones, dating from -201 to -174 million years ago, when the Jura was covered by a shallow sea, said to be "confined", that is to say, few agitated and oxygen deficient. The latter favored the deposit of clay mud, the Lias marls. The presence of calcareous beds scattered in these marl reflects rare periods of greater agitation with a better environment oxygenation leading to carbonates precipitation, and some of these calcareous banks contain many oyster fossils called gryphites, hence the name of gryphite limestone.
The thick silts and clays layer present at the top of the slope comes from the gryphite limestones underlying layer dissolution that began 15,000 years ago during the last glaciation phase and continues today. In the lower part of the slope, silt was collected by runoff. This type of terroir is rare in the Jura vineyards.
The grapes are harvested manually and then pressed by pneumatic pressing. The fermentation starts spontaneously in vats with native yeasts. At the end of the malolactic fermentation, the must is slightly sulphited to avoid any accident and then aged in 228 liters barrels without any topping (oxidative ageing) for 6 years.
The wine is then slightly filtered before bottling in order to avoid any risk of autolysis (dead yeasts autodegradation process). The single plot vin jaune La Mailloche has a very atypical expression, certainly due to its exceptionally clayey soil : the juice is dense and its complex aromatic bouquet evokes hop.
| Country | Jura |
| Color | White |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Dry |
| Vintage | 2012 |
| Capacity | 62 cl |
| Single Grape Variety | Savagnin |
| Alcohol rate | 14 % |
| Quality Designation | Arbois |
| Cellar Potential | 100 years. |
| Service advise | 14-16°C (67-60°F). Open 24hr before the service. |
| Culture Methods | Biodynamic |
| Fining | No |
| Filtering | Yes |
| Comments | Fermentation with native yeast. Ageing in 228 liters oak barrels without topping (oxidative ageing) for 6 years. Slight filtering before bottling. |
Le vin jaune offre des arômes de noix et d'épices qui s'accordent tout naturellement avec les morilles, les truffes, et le curry. Nul étonnement à le voir servi sur un coq ou un poulet de Bresse au vin jaune, le plat traditionnel du Jura.
Mais il fera également un beau mariage avec une volaille cuisinée au curry ou encore un beau homard au vin jaune et aux morilles. Côté dessert, on le savourera sur un beau Comté de 30 mois d'affinage, accompagné de quelques noix.
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