I may be out of tune, but chardonnay is normally not one of my favourite grapes. Of course there are many good wines made from it, but I think that the legend is bigger. Once in a while something comes along that is different, savoury, natural, and I might say engaging too.
Anne & Jean-François Ganevat is located in the small village of La Combe in the green rolling hills of the Jura, between Burgundy and Switzerland. Here in a cool climate, with vineyards planted on slopes at varying altitudes and gradients wine are made in a great variety of styles. Here they make truly inspiring wines from both red and white, famous and ‘local’ grape varieties, certified as biodynamic.
All grapes are de-stemmed by hand, and the use of sulphur is down to an absolute minimum. The whites are aged on the lees for extended periods. Other features are whole cluster fermentation, no racking of must, and all whites go through malolactic fermentation. This one is made from 100% chardonnay and has stayed for a number of months in big, old wooden vats.
Ganevat Dolium 2012 (A. & J.-F. Ganevat)
Deep yellow/orange. Perfumed, with notes of citrus, apricot and dried fruits. Full, luscious taste, quite glyseric, just the right acid, in perfect balance and very long.
Food: fish, salads, light meat, and why not the local Comté cheeses.