From vines up to fifty years old, the pinot comes from two small vineyard lieu dits ‘Les Melineaux’ and ‘Au Vernois’ and is aged for 23 months in tank. We suggest opening your bottle three or four hours before serving - and keep some for day two! $25.00Ĭheers to this delicious, airy pinot noir: our team noted the 2018 is “grounded in terroir” with lovely tension and is “two stops before the station of tart,” and shows off a vibrant, silky texture. Marin’s 2018 is a fine version: an earthy backbone backs its medium red tones in the glass, with a creamy texture, the finish concludes with fine refreshing lift. Trousseau tends toward lighter colors but its “handshake” is firm with solid tannic grasp. The trousseau grape, aka “bastardo,” along with the ploussard grape, is one of two very cool hallmark red grapes of the region. Large barrels, large value, small supply for now.

Like all Marin’s wines, the Chardonnay is bottled unfiltered, and then after aging on its lees for almost two years. The vines are older - distinguished now at over fifty years in age - allowing for more opulence and power in the finished wine. They were delicious.įrom rich limestone-based soil, the 2018 is mouthwatering from lemon-lime and licorice scents to a long saline finish. On the last day of the vintage, Marin insisted on spending his time off to cook us a celebratory meal of Coq au Vin Jaune paired with a line up of Fumey-Chatelain wines his parents had shipped from France for the occasion. No matter how hot or cold or long the days got, his sense of humor never wavered.

He worked with easy skill and a confidence developed over a lifetime. But it was just as clear during the mad rush of cellar work as it was from day one in the field that Marin was no stranger to any of this. A harvest that would usually unfold over six to eight weeks arrived in sixteen short days.Īll of us were exhausted and bruised with hands no soap could easily clean. And then finally, weeks after we had anticipated, Pinot started rolling in. We would work from 7:00–3:30 in the 30+ acre biodynamic estate vineyard, then all take off to Lake Dunstan for a swim.Įverything seemed to be progressing perfectly, but as the days shortened, the weather cooled. We started the season with a large group of international travelers, pulling leaves, dropping fruit, hanging bird netting. It was the last day of vintage at Burn Cottage Vineyards where Marin Fumey and I had worked together since early January – first in the field and then in the cellar. It’s an unlikely place to begin a story on the Jura, but this was the first time I tasted the wines of Fumey-Chatelain. (- from our bethany, “the color collector”)

My family tree two jura