Domaine Maire & Fils
Vin Jaune Arbois
Domaine Maire & Fils
Vin Jaune Arbois
Vin Jaune undergoes a specific and typical ‘film’ maturation technique, similar to certain sherries, that produces controlled oxidation. This combined over 6 years of aging with high thermal altitudes and very dry atmosphere produces a wine with a famously complex nutty and spicy flavors.
Wine Production
The wine is intoned in oak barrels, with a “little space” of 5L, so that the development of the veil is done quickly. We seek a controlled oxidation, the veil acting as barrier between ambient air and wine. These barrels rest quietly in our cellars, marked by high thermal amplitudes (between 10° and 23°C) and very dry atmospheres to juggle between finesse and power!
Aged at least 6 years and three months, without intervention, but with a regular follow-up and an attentive eye. This process, which respects the natural evaporation of the wine, causes the creation of a thin film of yeasts on the surface. The one which patiently nourishes the wine of the famous "yellow taste": complex aromas of walnuts, hazelnuts, almonds, spices…
Tasting Notes
Deep, limpid golden color. Very intense range of aromas: cooked apple, curry, saffron and walnut. Its mouthfeel is lively and powerful, supporting the aromas in the nose. A grandiose finish.
Food Pairing
Serve at a room temperature of 14–16°C. (57-60°C.).
Bottles can be decanted into a carafe after they have been uncorked for a few hours.
This dry, powerful wine ages wonderfully well. It can also be enjoyed at any moment, from the appetizers to the dessert: Comté cheese, gougères (baked savoury choux pastry made of choux dough mixed with cheese) and mushrooms on toast, snails, crayfish, poultry, white meat and fish.
For fine dining, it is also an excellent choice to serve with lobster and white truffles. It is also wonderful for making cream sauces.
Vin Jaune undergoes a specific and typical ‘film’ maturation technique, similar to certain sherries, that produces controlled oxidation. This combined over 6 years of aging with high thermal altitudes and very dry atmosphere produces a wine with a famously complex nutty and spicy flavors.
Wine Production
The wine is intoned in oak barrels, with a “little space” of 5L, so that the development of the veil is done quickly. We seek a controlled oxidation, the veil acting as barrier between ambient air and wine. These barrels rest quietly in our cellars, marked by high thermal amplitudes (between 10° and 23°C) and very dry atmospheres to juggle between finesse and power!
Aged at least 6 years and three months, without intervention, but with a regular follow-up and an attentive eye. This process, which respects the natural evaporation of the wine, causes the creation of a thin film of yeasts on the surface. The one which patiently nourishes the wine of the famous "yellow taste": complex aromas of walnuts, hazelnuts, almonds, spices…
Tasting Notes
Deep, limpid golden color. Very intense range of aromas: cooked apple, curry, saffron and walnut. Its mouthfeel is lively and powerful, supporting the aromas in the nose. A grandiose finish.
Food Pairing
Serve at a room temperature of 14–16°C. (57-60°C.).
Bottles can be decanted into a carafe after they have been uncorked for a few hours.
This dry, powerful wine ages wonderfully well. It can also be enjoyed at any moment, from the appetizers to the dessert: Comté cheese, gougères (baked savoury choux pastry made of choux dough mixed with cheese) and mushrooms on toast, snails, crayfish, poultry, white meat and fish.
For fine dining, it is also an excellent choice to serve with lobster and white truffles. It is also wonderful for making cream sauces.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
About the Vineyard
The vines oriented South East, allow the grapes to ripen under the best conditions. Late variety, the Savagnin offers a nice balance between sugar and acidity, necessary for the elaboration of the Vin Jaune. Cultivation mode: The work in the vines, is based on the respect of the nature and the soil.
For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigor and yield. The Guyot double size is necessary for the Savagnin to better control its performance. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring the exuberance, the freshness and the acidity. While the older specimens bring the structure and character of the Vin Jaune.