The Cuvée Sasha is a blend of Chardonnay fermented traditionally and Savagnin that has been culled from the Vin Jaune program either because the Voile has died or the barrel started to go acetic or oxidative. The combination of fresh Chard with the savoury and dry Savagnin works really well in this wine. This is the best example I’ve seen of the Cuvée Sasha, sadly it is also the last vintage of it. Prepare for a really dry wine though. I really enjoyed it but it is a bit confronting at first. Jura is the land of Comte (gruyere cheese) if that gives you an idea of a flavour pairing. Roast Chicken (Bressé isn’t too far away), is another way to go.
Jacques is the old man of Jura, making consistently amazing wines from what is still quite an obscure region. Sadly retired now his wine legacy will last for a long time to come.
Between Burgundy and Switzerland. Jura makes some truly distinctive whites and reds. Some need context and a few tastings to understand but they can be lovely. Oh, and the amazing Comte, the gruyere style cheese comes from this area. The whites (especially Savagnin) grow under a flor yeast (like Fino Sherry) they call ‘Voile’ and make the great Vin Jaune – A wine that is just without peer but expensive, will age forever and very hard to place in a meal.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.
Famous for making the flor yeast styled wines of the Jura called Vin Jaune. Big flavours, savoury, bone dry and long lived. The grape naturally makes high acid and fairly neutral wines and not often seen except in Australia where it was planted under the assumption it was in fact the Spanish Albarino.