Such a joy to smell and drink; and a delightful challenge to your senses. Here's why. The colour is light brown. The so-different nose of lifted cherry, yet lightly dusty gamey, fruits. Lively fresh tastes, think sour candied cherry, game, and with a light chalky feel and acidity. A wine of texture and aromas. 13.5% alc. Yum, especially with a beef casserole or any food where you are not in a rush. - Michael L
“The earth is not ours; but lent to us by our children.” So says Céline Gormally of Les Dolomies. Establishing the domain in 2008, her mantra holds true in all facets of how she manages her land. Together with her husband Steve, they manage around 5ha of vines -The Fields, as she calls them. Using biodynamic principles and compost as fertilizer, Céline eschews mechanised methods and distributes it all with donkeys between the vines.
The name Les Dolomies comes from the magnesium limestone soils found in the area. The marls and limestone outcrops are found extensively throughout the vineyards, and provide one of the best geological soil types for the Jura gape varieties.
All of the wines are wild-fermented, with very little sulphur added, if any. Some use of whole-bunch pressing is utilised for the whites, while the reds are all fully de-stemmed. Céline uses old Meursault barrels for maturation, with a scattering of demi-muids for the more delicate whites.
Their success has allowed her to lease and develop a parcel of Savagnin in the famed Château-Chalon, as well as vineyards in Nervy and Passenans. Céline believes in the strength of each individual plot, and bottles separately, to allow the individual voice of her vineyards to shine through.
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