Jean Bourdy
Côtes du Jura Savagnin
Côtes du Jura, Jura, France
Terrific complex and intense fruit with just the right oxidation
Terrific complex and intense fruit with just the right oxidation
Sep 10th, 2019Layers! Depth! Character! Complexity!! ‼️
Layers! Depth! Character! Complexity!! ‼️
Jan 21st, 2019Rare as hens teeth, this is what the end result of a failed Chateau Chalon is all about. Some time under the voile it is nutty and wild with a smoky undertone. Salted apples and lemony acid round out the flavors.
Rare as hens teeth, this is what the end result of a failed Chateau Chalon is all about. Some time under the voile it is nutty and wild with a smoky undertone. Salted apples and lemony acid round out the flavors.
Nov 13th, 2014
2009. Everything I look for in a white. A rich attack with herbs lemon and acidity to finish clean.
2009. Everything I look for in a white. A rich attack with herbs lemon and acidity to finish clean.
Nov 28th, 2017DECANT | Dry dry dry with finesse and structure. Apricot. White pepper. Slightly oxidative. Enough weight to pair with pork. Nutty. Oak. 2011. Wine that is a matured in barrel for several years under a naturally occurring film of flor yeast. 100% Savagnin. * 'white' Cotes du Jura may be made from up to 20% red grapes – and vice-versa. * Cotes du Jura is known for Chardonnay, Savagnin, Poulsard, Pinot Noir and Trousseau.
DECANT | Dry dry dry with finesse and structure. Apricot. White pepper. Slightly oxidative. Enough weight to pair with pork. Nutty. Oak. 2011. Wine that is a matured in barrel for several years under a naturally occurring film of flor yeast. 100% Savagnin. * 'white' Cotes du Jura may be made from up to 20% red grapes – and vice-versa. * Cotes du Jura is known for Chardonnay, Savagnin, Poulsard, Pinot Noir and Trousseau.
Jun 18th, 2017Nutty and oxidative as to be expected. Wool and apples with a bit of honeyed pair.
Nutty and oxidative as to be expected. Wool and apples with a bit of honeyed pair.
Feb 17th, 2017
After decanting for four hours before consuming (as advised by Msr. Bourdy himself) this Savagnin opened up gorgeously. Surprisingly acidic but with a honeyed, perfumed nose.
After decanting for four hours before consuming (as advised by Msr. Bourdy himself) this Savagnin opened up gorgeously. Surprisingly acidic but with a honeyed, perfumed nose.
Jan 6th, 2016