2019 Savagnin Ouille Cotes du Jura

Savignin under flor. Candied lemon and posies made of sweetpea, thyme, rocket. Golden apples, sea salt, chamomile and lemon myrtle. It is very bright, you mustn’t fear acidity, but with the right slab of buttered toast and anchovy, it will reward. David Croix and Damien Courbet have a friendship that goes back about 20 years now. They met as they were both studying in Dijon, before either of them actually began farming or making wine. David created his own Domaine des Croix in 2005 whilst. Da...Read More...

Savignin under flor. Candied lemon and posies made of sweetpea, thyme, rocket. Golden apples, sea salt, chamomile and lemon myrtle. It is very bright, you mustn’t fear acidity, but with the right slab of buttered toast and anchovy, it will reward. David Croix and Damien Courbet have a friendship that goes back about 20 years now. They met as they were both studying in Dijon, before either of them actually began farming or making wine. David created his own Domaine des Croix in 2005 whilst. Damien took over his family’s domaine in the Jura (Domaine Courbet). As often is the case for winemakers, you need a buddy, so they became very much soundboards for one another over the years. Then, after years of struggling on their own with the climate doom, they decided, in 2019, to join forces. Jura fruit suddenly available from generational turnover meant there was enviable fruit floating around and by the end of the 2019 harvest, they had three wines. They are must drinks for Jura lovers. 

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