From a phenominal parcel of Chateau Chalon that is produced sous voile (not topped up). This was quite a ride for me and I drink a lot of Jura. The merky orange colour in the glass was only the beginning. There was intensity and a flavour profile that usually comes from wines made using skin contact. It's uber aromatic and inviting, sensual some might say. I drank this over 4 days (I'm surprised it lasted!) and it's evolution shows that it will cellar well into the future. Excitement in my glass and my belly :) - Chris L
François Rousset is producing some of the most captivating wines in the Jura right now, of that there is no doubt. François grew up in Burgundy where his father was a micro-biologist for the Hospices de Beaune, but he spent a lot of his childhood visiting the Jura getting to know a parcel of family vines which he would later vinify with his father, belonging to his Grandfather. After gaining his oenology degree he returned to his Jura roots and in 2006 launched his winery.
One of the most exciting things about Domaine Rousset-Martin, is the location of François' vineyards. They lie in the exclusive region of Château Chalon - known for the famed Vin Jaune wines. But rather than following the general trends, François makes his wine in a non-oxidative style (ouillé or topped-up), labelled as Côtes du Jura, (although he does make a Vin Jaune, too!). He vinifies parcel by parcel (farming is organic-certified) with little to no sulphur and bottled unfined and unfiltered. The wines are complex and very concentrated, falling somewhere along the spectrum of floral, delicate and exotic and rich.
They are somewhat reminiscent of the Ganevat and Labet wines with the same laser-like acidity and tension but allied to serious concentration and depth. Freshness, clarity, precision and persistence are their hallmarks.
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