The savagnin grape is indigenous to the Jura region in France and is not to be confused with the Sauvignon Blanc grape. It was made in the natural wine method with organically grown grapes and little intervention in the cellar. This means native yeasts were used and minimal sulfites were added. It is made in a slightly oxidative manner which lends a gorgeous nutty flavor to the wine. The perfect wine for roasted halibut or garlic roasted chicken. Flavors of beeswax, grapefruit, honey and hazelnuts just keep on coming. Wonderful acidity and a touch of salinity. Long, delicious finish that lasts for minutes.

WHO: Philippe Bornard
WHAT: Savagnin
WHERE: Côtes du Jura, France
WHEN: 2005
HOW MUCH: $35
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