Vin Jaune 2015, Domaine de la Vin Jaune 2016, Domaine de la Renardière

Domaine de la Renardière - Vin Jaune

Producer: Domaine de la Renardière (Petit Family)

Region: AOC Arbois Pupillin, Jura, France

Grape Variety: 100% Savagnin (Oldest vines of the estate)

Wine Style: Vin Jaune ('Yellow wine' – dry, oxidative)

The Story & Unique Maturation

A truly exceptional wine, first and foremost! Vin Jaune producers need patience. A lot of patience. By law, a Vin Jaune must mature for no less than 6 years and 3 months in wooden barrels (tonneaux). During this intensive period, the barrels are deliberately never topped up (ouillage).

Due to natural evaporation, the liquid level in the barrels slowly drops—a phenomenon known as la part des anges (the angels' share). This void creates the perfect conditions for the spontaneous formation of the 'voile': a thin, natural layer of yeast (similar to the flor in Jerez, Southern Spain). This unique yeast veil feeds on the wine, protects it from destructive oxygen, and simultaneously imparts its completely unmistakable, complex flavor profile.

After all these years of aging and evaporation, only 0.62 liters remain from 1 liter of original wine. Especially for this precious result, a dedicated, historic bottle shape was designed in the Jura: the Clavelin.

Tasting Note

The result in the glass is truly astonishing. The Petit family crafts a Vin Jaune that opens up grandly with intense aromas of freshly cracked walnut, almond, rich chestnut honey, and dried fruits (such as apricot). And then those acids... Razor-sharp, crystal-clear, and truly endless on the finish. This is a monumental wine for the enthusiast, the connoisseur, and the curious explorer. A masterpiece you absolutely must taste at least once in your life!

Vinification & Terroir Character

The foundation of this wine is formed by the very oldest Savagnin vines of the estate, deeply rooted in the rich limestone and marl soils of Pupillin. In the cellar, Domaine de la Renardière maintains a philosophy of minimal intervention. The grapes undergo spontaneous fermentation in stainless steel tanks using the natural yeasts present on the grapes. Following fermentation, the 6 years and 3 months of aging sous voile in wood takes place. The wine is neither fined nor heavily filtered; if strictly necessary, only a tiny pinch of sulfur is added during bottling.

Wine & Food Pairing

This is a gastronomic powerhouse. Unsurpassed with classic French cuisine such as Poulet au Vin Jaune with morels, creamy sauces, dishes featuring wild mushrooms and walnuts, or a beautiful piece of intensely aged Comté cheese (24 to 36 months).

Aging Potential: When properly cellared, this wine will effortlessly mature for decades (easily up to 2050+).