Wine Jean Bourdy Château-Chalon 2005 - 62cl

Caves Bourdy are the oldest producer in the region, with a direct family line going back to the 16th century. Their cellars contain the oldest collection of vintage Château Chalon and Cotes du Jura in existence, with some wines going back to the 19th and even 18th century.

We work exclusively with Jean-Francois Bourdy to
occasionally make limited numbers of these irreplaceable old vintages available to discerning collectors. All wines come direct from Bourdy's cellar to our own, and so are in perfect mint condition.

2005: Jean Bourdy made a decision this year with countless consequences: his domain would now convert to biodynamic wine-making processes (more information on biodynamic farming practice can be found under the heading 'Biodynamic Wine'). This was not an easy decision, partly because the practices of biodynamic wine production are so much more comprehensive than the easy and comfortable chemical practices.

The beginning of the year is characterized by chilly temperatures, icy frost and heavy snowfall. This weather lasts until March, when spring arrives all at once with extremely high temperatures. The temperatures continue to rise in June. In July the situation results in a draught. What follows is a strangely cold August, which is then ironically marginalized by a September with warm temperatures again. In September, the grapes receive the sun they have been needing.

During the first year of Jean Bourdy's now biodynamic wine farm, there are little to now signs of vine illnesses or mildew. The harvest begins on the 18th of September, a bit earlier than usual. The harvest shows signs of good quality, but the size of the crop – limited because of biodynamic practices – is especially small. This is no issue, however, because Jean Bourdy's domain prides itself in quality and not in quantity, and it is clear at the first glance of the harvested grapes that the quality is quite high!

Firstly, the wine should be opened three to four hours before it is to be consumed, in order to let its diver range of flavors awaken. French connoisseurs recommend decanting the wine as well. It's also important to know that vin jaune should be consumed warmer than a typical white wine. It is best served at between 15° and 17° Celsius and therefore just a bit under room temperature.

With which dishes should I serve Vin Jaune?

Trout, poultry, smoked fish (like haddock for example) with an accompanying cream sauce, are all wonderfully complimented by Château Chalon. This rare wine is also uniquely suited to complimented Asian or Oriental dishes that contain curry spices. Jean Bourdy recommends consuming Château Chalon with foie gras, scallops, and lobster.

We also recommend, however, that you enjoy this special wine on its own – accompanied by some Comté cheese and a few walnuts – in order to let the unique aromas affect you. If you don't have Comté cheese available to you, good substitutes are Gruyère, an old Gouda cheese, or another old, Dutch hard cheese.