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2017 Marie Pierre Chevassu Fassenet Chateau Chalon Vin Jaune
15 in stock
$228.00
Description
Grapes: 100% Savagnin
Average Vine Age: 40 years
Altitude: 1,115 feet (340m)
Soils/Terroir: From a Southeast facing single parcel named En Beaumont, that sits below the plateau of Menétru-le-Vignoble. The soils are a mix of grey Liassic Marl (Marne Gris) and sedimentary Clay.
Farming: Organic
Harvest: Hand harvested
Yield: 15 hl/ha
Winemaking: The grapes were whole cluster pressed upon arrival in the cellar. The juice undergoes 1 night of cold settling, before racking off the gross lees into used French oak barrels of 228L and 600L. Fermentation began spontaneously using only the naturally occurring indigenous yeasts and done entirely in used 228L and 600L French oak barrels.
Maturation: For the first 8 months the barrels are regularly topped up and aged with minimal exposure to oxygen. After which the toping up of the barrels ceases and a thin layer of yeast, known as the veil, forms on the surface of the wines. The wines age for a minimum of 60 months “sous voile” (under the veil). The 2016 vintage aged 6 years in barrel “sous voile” and 2 years in bottle before release. Bottled, unfined and unfiltered.
Just northeast of Château-Chalon lies Les Granges-Bernard, a secluded, picturesque Jura farm where Marie-Pierre Chevassu-Fassenet grew up, helping her family with both cattle and vines. Her father began making wine in the late 1980s, and Marie-Pierre quickly developed a passion for vineyard work.
After studying viticulture in Beaune and oenology in Dijon, Marie-Pierre gained winemaking experience in New Zealand, Châteauneuf-du-Pape, and Champagne before returning to the Jura. In 2008, she took over the family domaine, now farming 4.5 hectares organically (though uncertified) with the help of one part-time employee and her family.
Marie-Pierre honors Jura traditions: whites are fermented and aged in old barrels, and she produces the full range of classic Jura styles, including Crémant, Vin de Paille, Macvin, and Vin Jaune. Her Chardonnay is a standout for value. For reds—Pinot Noir, Poulsard, and Trousseau—she uses a modern approach: 100% destemmed, whole-berry fermentation in stainless steel, with no oak aging and early release.
