Michel Tissot ChÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¢teau-Chalon Vin Jaune

$120.00

Every now and then a curve-ball gets thrown at Vinomofo, and weÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢re ready, waiting to catch it. ChÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢teau-Chalon Vin Jaune AOC - is definitely one to look out for. It starts out in eft-field. And stays out there! To begin, itÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s made with the savagnin grape in Jura ,which hugs both sides of the French / Swiss border. So a region in two different countries is interesting. But thatÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s only the start. Once fermentation in barrel is complete, it stays in barrel, untouched, for a minimum of six years and three months. ThatÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s nearly one whole dog year. Over that time, two important things happen. Wine evapourates down to 620ml for every litre made (hence the bottle size) creating concentration of flavour. And secondly, a thin film of yeast develops on top of the wine in barrel (a bit like sherry), imparting nutty, mushroomy nuances. ThereÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s no lees stirring or barrel turning. The wine barrels remain untouched for all of that time.

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Vinomofo
May no longer be available - check with retailer

Michel Tissot ChÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¢teau-Chalon Vin Jaune 2011

2011

$120.00 each - in a pack of 6

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Every now and then a curve-ball gets thrown at Vinomofo, and weÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢re ready, waiting to catch it. ChÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢teau-Chalon Vin Jaune AOC - is definitely one to look out for. It starts out in left-field. And stays out there! To begin, itÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s made with the savagnin grape in Jura ,which hugs both sides of the French / Swiss border. So a region in two different countries is interesting. But thatÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s only the start. Once fermentation in barrel is complete, it stays in barrel, untouched, for a minimum of six years and three months. ThatÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s nearly one whole dog year. Over that time, two important things happen. Wine evapourates down to 620ml for every litre made (hence the bottle size) creating concentration of flavour. And secondly, a thin film of yeast develops on top of the wine in barrel (a bit like sherry), imparting nutty, mushroomy nuances. ThereÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢s no lees stirring or barrel turning. The wine barrels remain untouched for all of that time.

Vintage: 2011