Benedicte & Stephane Tissot Chateau-Chalon 2016

Benedicte & Stephane Tissot Chateau-Chalon 2016

Chateau Chalon SKU: EM50112386

Benedicte & Stephane Tissot Chateau-Chalon 2016

Chateau Chalon SKU: EM50112386
Regular price $159.99
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Benedicte et Stephane Tissot Chateau-Chalon 2016

98 pts Robert Parker Wine Advocate
(see the Wine Advocate visit writeup below all the wine details below)
The 2016 Château Chalon shows the character of the place from early on, even when the wine is as young as this. It has citrusy aromas and flavors, and it's fresh, expressive, floral and herbal, with character, which is incisive and pungent. This comes from Lias soils. Superb.

100% Savagnin – 35 years-old vines

Tasting Note: Candied lemon and Citruc peels dominates. Mild spices (Curry and saffron). Fresh leather and tobacco leaves. Precise minerality and stunning purity. Very balanced oxidative notes of fresh nuts and dried apricot along the tasting.

Perched on a cliff in the first fold of the Jura mountain Château-Chalon village is home of one of the tiniest appellation in France (123 acres) producing exclusively Vin Jaune from the indigenous grape Savagnin. Considered by many as the Grand Cru of the Vin Jaune, it’s part of the French cult wines. The Jura is an old chain of mountains, just 80 miles east of Beaune, drawing a natural border between France and Switzerland. Unburdened by the ways of its neighbors, they protected their indigenous grapes and distinct vinification methods regarded as stubborn by the oenological conformists. Stéphane Tissot’s fascinating personality between candid kindness and an incredible obstinacy lead him to become the most highly regarded of the regions’ leaders. Certified organic since 1999 and biodynamic since 2004, Stéphane’s estate is an example of natural practices.

Viticulture: Single parcel of 2.89 acres with a west exposure. Soil is made of grey and blue clay of the lias – era of the early Jurassic from marine origin.

Winemaking: Slow pressing in pneumatic press. Fermentation in vats with native yeast. Ageing in old 228 liters French oak barrels during 6 years and 3 months without “Ouillage” which result in the evaporation of 1/3 of the volume. The wine is protected against oxidation by a film of yeast that forms on the surface of the wine. (Sherry is made in a similar way but is fortified with distilled spirits). Very low use of sulfites only 1 gr/hl before fermentation.
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