Chardonay grown on clayey, early Jurassic grey marlstone soils
- Two plots of chardonnay are according to organic agriculture
- Returns of 35 to 40 hl/ha
- Hand harvest and strong selection during harvest.
- Pneumatic press for gentle extraction on whole clusters of grapes.
- Indigenous yeasts, without sulfur added.
- Start of alcoholic fermentation in tanks.
- Second stage of alcoholic fermentation in 228 litre barrels, no new barrels.
- For a mineral taste, vinification in old wooden barrels, on the lees. Barrels are regularly topped up for at least 2 years, with no added sulphite.
- Bottling according to Maria Thun’s lunar calendar.
Age of Vines: 20-30 Years
Yields: 40 hl/ha
Soil: Heavy clay
Varieties: 100% Chardonnay
Vinification Method: Grapes are hand harvested in small baskets. Grapes are sorted by hand and undergo a direct horizontal press. Only native yeast are used and the fruit is racked for twelve hours. A cool fermentation occurs in temperature controlled stainless steel tanks. Batonnage occurs every ten days for three months during certain vintages. The wine rests on the lees in old oak barrels for two years. The wine is bottled with a light filtration.
Tasting Note: Yellow straw in the glass with pretty scents of dried apricots and almond skins. The palate is rich with mature white and yellow fruit flavors. Yellow apple core, pear nectar and almond paste followed by succulent minerality dovetail into a dry finish.
Pairing: Works with fowl, aged cheeses, pork dishes, dried fruits or simply by itself.
Evelyne and Pascal Clairet created their domaine in 1991 and later opened a little bistro in their garden by the water in the center of the town of Arbois, open in the summer. Continuing after her husband’s passing away (2021), Evelyne works with 8 hectares of vines planted of mostly white grapes (the locally typical Savagnin and Chardonnay) and some reds (Trousseau and Ploussard).
Tournelle makes traditional wines in the traditions of Arbois, such as the Terre de Gryphées or Vin Jaune, while also exploring new paths, such as the use of carbonic maceration in the Uva Arbosiana red. Their methodology and passion are clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses.
