This is a predominantly Bright & Crisp wine, but it shares structural nuances of Balance & Finesse as described in the tasting note below.
Tasting Notes
Straddling bright and crisp, and balance and finesse, there are notes of lemon rind, orange peel and white peach fruit, followed by aromas of tarragon and ginger. The wine finishes with crushed rocks and almond on the mineraly finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Guillaume d’Angerville customarily asked the sommelier at one of his favorite Parisian restaurants to serve him white wine blind with the proviso that it must not be Burgundy. Guillaume thought his rule must have been forgotten when he mistook a chardonnay from the Arbois for white Burgundy!
This anecdote led Guillaume to seek out his own vines in the Arbois and to establish Domaine du Pelican. An area known more for its cheeses and oxidative wines, d’Angerville set out to find the right plots to make Jura wines with a Burgundian sensibility.
He found two plots that had been naturally farmed and which fit his biodynamic modus operandi. He farms chardonnay and savagnin as well as reds that showcase enticing verve and minerality.
White Peach
Ginger
Almond
