Berthet-Bondet Cotes du Jura Savagnin Savagnier 2014 Front Label
Berthet-Bondet Cotes du Jura Savagnin Savagnier 2014 Front LabelBerthet-Bondet Cotes du Jura Savagnin Savagnier 2014  Front Bottle Shot

Berthet-Bondet Cotes du Jura Savagnin Savagnier 2014

  • RP90
750ML / 0% ABV
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  • RP90
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750ML / 0% ABV

Winemaker Notes

Made solely from Savagnin grapes, this wine is kept in the barrel for three years without topping up. Often less full bodied than the TRADITION it combines character with finesse. This wine comes to its best after several years and can be kept for 20 or 30 years. It can be served in the same manner and with similar dishes as the TRADITION or CHATEAU-CHALON.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2014 Côtes du Jura Savagnier felt fresher than the 2013. It is a floral, unoaked and fresh style of Savagnin with a subtle nose mixing white flowers, some citric freshness and a chalky feeling. The palate is light to medium-bodied, quite sharp, focused, delineated, and clean with great acidity, fresh flavors and a long finish. Great for seafood.
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Berthet-Bondet

Berthet-Bondet

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Berthet-Bondet, France
Berthet-Bondet Winery Image
In 1985, Chantal and Jean Berthet-Bondet took over a domaine that had not been producing wine for 50 years and brought it back to life. The vineyards spread on 10 hectares, 5 in Chateau-Chalon and 5 in Cotes-de-Jura appellation. Chateau-Chalon possesses the noblest terroir in the Jura region. A composition of limestone and red and gray marl confers both power and great finesse to these wines.

The classic wine of the Jura is the "vin de voile," a technique otherwise practiced only by Spanish sherry producers. During barrel aging, casks are only partially filled, or ouille, with wine. This provokes the formation of a film of yeast on the exposed portion, protecting the wine from oxidation and giving it a unique flavor of dried fruits and nuts. Also, the logic of the aging cellar is the opposite of that for classic wine-making. Like a sherry cave, these cellars are dry and well ventilated, with enormous variations in temperature. Interestingly enough, this region of France remained a Spanish possession until 1660.

Bondet uses indigenous yeasts, except for the Cremant. By precaution he prepares a "pied de cuve" to start the fermentations of the various cuves. This is made from a small quantity of grapes that ferments spontaneously. He verifies with the lab that these are the right yeasts before incorporating them into the cuves. Selected yeasts are used for the second fermentation of the cremant.

Farming practices: The domaine is certified organic. The wines are vegan (when fined, which is rare, it is with bentonite).

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On the foothills of the Jura Mountains, just east of the Cote de Beaune on the Switzerland border, the Jura wine-producing zone is recognized for its unique reds, as well as its particular and diverse styles of whites.

Though borrowed from their neighbor Burgundy, Chardonnay and Pinot noir have been growing in Jura since the Middle Ages. But here the altitude, topography, climate and clay-rich, marl soils support a different style of Pinot noir, not to mention its other deeply-colored, full-bodied indigenous reds, Poulsard and Trousseau.

Considering area under vine, growers here favor Chardonnay for its consistency and reliability; it comprises almost half of Jura's vineyard acreage. However, Jura Chardonnay is anything but boring; its many offbeat styles are part of what make region’s wines so distinctive. It is used for Cremant (sparkling), Macvin (a fortified wine), as well as fine examples at the quality level of Burgundy.

Jura also has a unique oxidative style for Chardonnay but is better recognized for its similarly-styled “vin jaune,” meaning ‘yellow wine,’ which is made from the indigenous variety, Savagnin. Vin jaune is made using techniques similar to those used to make Sherry.

For all of its wines, Jura favors a traditional, natural and often organic style in viticulture and winemaking.

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An ancient and genetically valuable vine variety with origins in NE France, Savagnin is a parent to many modern varieties but is most associated today with the Jura. It is responsible for a few styles of wine, the idiosyncratic Vin Jaune, a wine matured in barrel under a film of flor yeast and the sweet, concentrated Vin de Paille. Savagnin also makes a charming sparkling or still wine and is often found in blends with Chardonnay. Somm Secret—While Savagnin is an off-spring of Pinot, Savagnin is a parent of Chenin Blanc, Grüner Veltiner, Sauvignon Blanc, Silvaner and Trousseau.

MARBONDSAVA14_2014 Item# 159622

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