Vin jaune from the Jura region of France, is best known for oxidized nutty and toasty flavors and aromas, similar to a dry Fino Sherry. These high-acid wines also offer up notes of curry, spice, citrus and mineral. To create vin jaune, wine from Savagnin grapes; an ancient variety native to northeastern France and southwestern Germany; spends more than six years nearly untouched under a layer of flor (naturally occurring yeast) inside a cask (a process similar to sherry production, but Vin Jaune is not fortified). True to its name, ‘vin jaune’, which translates to ‘yellow wine’, can show in the glass as bright yellow or golden in color.

Vin Jaune combines very well with spicy food, mature and hard cheese, poultry and mushrooms.

Grapes from responsible farming and natural yeast. Unfined and light filtration wine.