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Jean-Francois Ganevat

2016 Jean-Francois Ganevat, Vin Jaune, Cotes du Jura

France Savagnin Jura Cotes du Jura 750ML

Wine Advocate

97
/
2016 Jean-Francois Ganevat, Vin Jaune, Cotes du Jura
Jean-Francois Ganevat

2016 Jean-Francois Ganevat, Vin Jaune, Cotes du Jura

France Savagnin Jura Cotes du Jura 750ML

Wine Advocate

97
/
0 In Stock

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The Wine Advocate

Wine Advocate

97

The reality is that there's very little Savagnin in Jura, and it's increasingly difficult to find Savagnin wines. Ganevat still produces the classical flor-aged version of it, of which the current vintage is the 2016 Vin Jaune, cropped from a cold and rainy year, which produced lots of mildew and delivered very concentrated juice. This comes from classical blue marl soils and had a longer élevage than required for the category, eight years in this case. It displays an old-gold color and an expressive nose with notes of lanolin and rubber, smoky and peaty, and it has a powerful and long palate with 15.5% alcohol. For Ganevat, great Vin Jaune is a blend of different components aged in cellars that are either warm and dry or humid and cool, depending on the lot, some with more and some with less volatility. This diversity of components brings the complexity here—and, of course, the long aging under the veil of yeasts.

What the Critics are Saying

The Wine Advocate

Wine Advocate

97

The reality is that there's very little Savagnin in Jura, and it's increasingly difficult to find Savagnin wines. Ganevat still produces the classical flor-aged version of it, of which the current vintage is the 2016 Vin Jaune, cropped from a cold and rainy year, which produced lots of mildew and delivered very concentrated juice. This comes from classical blue marl soils and had a longer élevage than required for the category, eight years in this case. It displays an old-gold color and an expressive nose with notes of lanolin and rubber, smoky and peaty, and it has a powerful and long palate with 15.5% alcohol. For Ganevat, great Vin Jaune is a blend of different components aged in cellars that are either warm and dry or humid and cool, depending on the lot, some with more and some with less volatility. This diversity of components brings the complexity here—and, of course, the long aging under the veil of yeasts.