Domaine dugois - Vin jaune

Story

In 1973, Daniel Dugois bought 2 hectares of and a house equipped with cellars in the village of Les Arsures, where he was born. He cultivated the vineyard and sold his production regionally. In 1982, he made his first into wine in his own cellars and began to sell his wine in bottles to consumers. His first ever harvest earned him his first Gold Medal for his at the Contest. In 2013, Philippe took full control of the Domaine and in 2014, his wife, Melanie, joined the team as well. Their arrival enabled Daniel and Monique to take full advantage of their retirement. In that same year, Philippe and Melanie committed the Domaine to sustainable agricultural practices under the auspices of the “HVE” certification program. In 2019, the Domaine embraced the challenge of transitioning to NOP certification, which should be attributed in 2021.

Grape variety

100%

Terroir

The soil is composed of red gritty clay over Triassic red marl and clay over dolomitic rock. The entire vineyard is cultivated using methods that respect the environment.

Winemaking

Late harvest of the Savagnin. Tradi tional white in stainless-steel and old -. The wine is aged oxydatively (without topping-up) for a minimum of 6 years and 3 months in old oak barrels, under film-forming yeasts called the Voile (like in Xerès DO) It is then bottled in a Clavelin, a 62cl-bottle - what is left of a liter of wine after 6 years in a .

Ta s t i n g notes

Intense and complex nose of dried nuts, almond, apple, curry and celery, carried onto the palate. The first impression is fresh and simple, but the mouthfeel expands and gets rounder. The wine leaves a mineral, clean finish.

Press ratings Pairing suggestions 91 pts Wine Spectator – 2009

Vin Jaune can be served as an apéritif, and also goes very well with hard cheeses such as Comté and cream or mushroom based dishes.