Côtes du Jura AOC Blanc "BB 1" 2020 - Les Chais du Vieux Bourg
A code name, B.B.1, for a wine obtained from a blend of Chardonnay and Savagnin, and signed by Ludwig Bindernagel, an architect who became a winemaker in 2003. The nose is powerful, with hints of pineapple and hints of lemon. At the sip it hits with a burst of freshness and fruit that explodes in the mouth.
Region: France, jura.
Grapes: Savagnin and Chardonnay.
Alcohol content: 13,5%.
Aging: 12 months in barrique.
Contains sulfites
.

Your cart will total 43 points that can be converted into a voucher of €1.29.
Côtes du Jura AOC Blanc "BB 1" - Les Chais du Vieux Bourg
A code name, B.B.1, for a wine obtained from a blend of Chardonnay and Savagnin, and signed by Ludwig Bindernagel, an architect who became a winemaker in 2003. The nose is powerful, with hints of pineapple and hints of lemon. At the sip it hits with a burst of freshness and fruit that explodes in the mouth.
Service
We taste it at 12/14°C. Wine to be drunk immediately but left a few years in the cellar can give great emotions.
Pairings
Excellent as an aperitif, paired with fish starters, main courses of fish, ideal pairing with fois gras tartare.
Winery: Les Chais du Vieux Bourg
In 2002 Ludwig Bindernagel (Bavarian) and Nathalie Eigenschenck (Parisian) founded their domaine in Poligny, in the heart of the Jura Revermont. The following year, their first thousandth. The vineyards, scattered in the neighboring municipalities, are largely already mature, with an average age close to half a century: a true qualitative blessing. Some of them are planted with local ecotypes of Burgundian vines (chardonnay, pinot noir - here called savagnin noir) or typical autochthonous Jura. From the beginning, the viticultural approach aimed to eliminate insecticides and chemical fertilizers and soon oriented towards organic agriculture, even without claiming an official certification. Today "Lulu" and Nathalie cultivate about 4 hectares of property, with the utmost respect for their marly limestone terroir. The vinification follows rigorous principles and values: manual harvesting, demanding sorting, traditional pressing, static peeling, absence of exogenous yeasts, vinification of packages and long times, no dosage for creams. Objective: the search for expressive naturalness and authenticity. Overall, on average only 12,000 bottles per year!
No customer reviews for the moment.