Le Cellier Des Tiercelines JR Arbois Vin Jaune 2015 / 2016

Type: Orange Wine
Country: France
Region: Jura
Grape Variety: 100% Savagnin
Viticulture: Biodynamic | Organic Farming | Vegan Friendly

Climate: Semi-continental climate, traditionally defined by cold winters and dry, warm summers
Terroir: Vines grown on a soilbed of Triassic clays and marl
Winemaking: The manual harvest took place very late, practically at the turn of autumn and winter. The grapes were de-stemmed and then gently pressed in a pneumatic press. After débourbage for 12 hours, the must was decanted and spontaneous fermentation takes place using our own local yeasts in stainless steel temperature-regulating tanks, whereby all sugars are fermented so that the residual sugar in the wine is absolutely zero. This process takes six months. This is followed by a long training of the wine in oak barrels with a volume of 228 litres, of course without turning over and topping up. A veil of yeast forms on the surface of the wine – the so-called voile- protecting it from excessive oxidation and rapid evaporation. After the statutory period (at least 6 years and three months), during which it acquires its characteristic goût de jaune – yellow taste, the wine is ready for fine filtration and bottling. The original volume of the wine was reduced by about a third

Color: Straw yellow with golden highlights
Nose: Aromas of green olives, nuts, citrus fruits, apples, curry, celery, spices, nutmeg, candied fruit and sweet onion in the background
Palate: Palate tones of walnuts, citrus fruits, candied fruit, but also a slightly smoky undertone

About the Winery:
Residing in Orbagna, a quaint town located in the southern part of the Jura, the Le Cellier Des Tiercelines winery is synonymous with its remarkable Gothic-style cellar constructed in the Middle Ages of 1322 under the patronage of Queen Jeanne.

This cellar, a designated ‘Historic Monument’, is where their wines mature gracefully, under the expert watch of Jerome Arnoux, a self-taught vintner who began his journey at the tender age of 17.

He has dedicated over two decades to honing his expertise in vineyard cultivation and cellar management while working at various wine estates in Arbois. This valuable experience has provided him with profound knowledge of the Jura grape varieties, as well as an understanding of both the terroir and the intricate process of crafting different cuvées.

As the current manager of Cellier des Tiercelines, Jerome meticulously selects grapes from the most exquisite Jura terroirs to create his own exceptional vintages. The majority of these grapes originate from his vineyard in A.O.C Arbois, cultivated without the use of pesticides or insecticides. Instead, he employs contact products such as low doses of copper and sulfur, along with organic soil enrichment once a year at the end of winter.

Jerome’s devotion to quality and his profound reverence for the products are evident in his winemaking practices. His cuvées undergo fermentation solely with the natural yeasts found on the grape skins, without any added clarification agents. The wines are minimally filtered, and he employs only a minimal amount of sulfur in the winemaking process, all while adhering to sustainable and environmentally conscious practices.