COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Savagnin
PRODUCER
Domaine du Pélican
REGION
Jura
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine du Pélican was established in 2012 by Guillaume d'Angerville, the legendary proprietor of Volnay's Domaine Marquis d'Angerville, alongside winemaker François Duvivier. Inspired by a blind tasting of a Jura wine that he mistook for a high-end white Burgundy, d'Angerville embarked on a five-year search for the perfect terroirs in Arbois. The estate's name pays homage to the pelican, the emblem of the town of Arbois. In 2015, the estate expanded by acquiring the coveted biodynamic vineyards of the retiring Jacques Puffeney, further cementing its status as a premier producer in the region. This wine represents a brilliant marriage of Burgundian precision and wild Jura terroir.
ALCOHOL
13.0%
AVG. PRICE
€53
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
The estate was founded after Burgundy legend Guillaume d'Angerville mistook a Jura white for a premier cru Burgundy in a blind tasting.
Fact 02
The name 'Pélican' is a tribute to the pelican featured on the official town crest of Arbois.
Fact 03
Unlike traditional oxidative Jura whites, 'Ouillé' means the barrels are topped up to prevent oxygen contact, preserving fresh fruit.
Fact 04
In 2015, the estate acquired the legendary old-vine parcels of Jacques Puffeney, known as the 'Pope of Arbois'.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this Savagnin Ouillé is highly precise and designed to showcase the grape's pure, unoxidized character. One-third of the hand-harvested grapes undergo a short pre-press skin maceration for one night to extract texture, structure, and essential oils. The remaining grapes are lightly crushed before a gentle pneumatic pressing. Spontaneous fermentation occurs with native yeasts in a combination of large oak foudres and neutral barrels. Crucially, the barrels are regularly topped up ('ouillé') to prevent oxidative development under a yeast veil. The wine is aged for approximately 12 months in neutral 500-liter French oak barrels and large foudres, with only about 2% new oak utilized.
