100% Chardonnay from old vines planted on a terroir of Lias-period marls, harvested by hand. Vinification is done naturally: direct pressing, transfer into demi-muid barrels that have seen several wines for fermentation and a maturation of 24 months. Zero added sulphur, and neither filtered nor fined. A wine that goes for £££'s in some of the world's finest restaurants, yours for a fraction.
Jean-Francois Ganevat is an iconic winemaker, heralded not just as one of the best vignerons in Jura but in the natural wine world full stop. His family have deep roots in Jura, and Jean-Francois began by working alongside his father in the 1970s. Formal training at wine school followed and thereafter a stint in Burgundy with Domaine Marc Morey, before Jean-Francois returned to take over the family business in 1998 where his legendary reputation has grown stronger with each passing year.
With the support of his sister Anne, today Domaine Ganevat owns around 8 hectares, and is a producer of wines certified as biodynamic and with unprecedented quality and originality
Spontaneous fermentation with indigenous yeasts. The wine is topped-up (ouillé) and aged on its lees for an unusually long time (often 48 to 84 months) in neutral demi-muids. It is bottled unfined, unfiltered, and with zero added.
Known for a bright, three-dimensional structure balanced by crisp, racy acidity and fine-tuned minerality. It frequently shows notes of white flowers, orchard fruits, and complex yeasty undertones.
Grape: Chardonnay
Biodynamic