Michel Gahier 2010 Arbois Vin Jaune AOC
Item Number: 12610
Sub Region: Jura
Appellation/AVA: Arbois AOC
Estate Grown Wine: Yes
Grape(s): 100% Savagnin
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 13.5
Viticulture: Practicing Organic
Winemaker Notes: The Gahier family have been residents in the Jura since 1525. Today, Michel Gahier tends six and a half hectares of old vines in Montigny-les-Arsures—a village in Arbois known locally as "the capital of Trousseau." Without bluster or fanfare, Michel works his vineyards completely organically, and he vinifies, ages, and bottles his wines without any additions whatsoever—no yeasts, no sulfur, no nothing. While his wines can be somewhat ornery soon after bottling—their wild spirits lashing out at the artificial prison of 750 milliliters, perhaps—they transform within six or eight months into some of the most pure, aesthetically electrifying expressions of Jurassien soils that can be found.
Winemaking Notes: Gahier’s Jaune is a tour de force. He selects his finest plots of Savagnin to produce his Vin Jaune. The wine ages “sous voile” in old oak barrels for around seven years before bottling. Gahier believes the best of his Jaunes need twenty years to develop fully and surely at least ten years in bottle.
Tasting Notes: Michel’s Vin Jaune is utterly distinctive–a maelstrom of wild Indian spices, assertive minerality, a vivid blast of fruits both candied and fresh (preserved lemons, tart cherries, grilled apples), and what feels like a bucketful of Maldon sea salt. The wine takes off like a rocketship on the palate, with lift and energy that only a wine whose creator is unafraid to flirt with subtle volatility can achieve. Gahier Vin Jaune is a rare bird, and those truly interested in the Jura or in natural wine in general owe it to themselves to check out this wine.
Michel Gahier featured in Punch article Will the Real Jura Please Stand Up
"I’ve never quite understood why Gahier’s wines didn’t catch fire the way that Overnoy’s or Puffeney’s did. His reds are a perfect demonstration of that Jurassic ability to offer both depth and a weightlessness. The polished fruit here is deeply perfumed with sandalwood and citron oil, and shows a surprising chewiness to its texture given its relatively light body."
Michel Gahier featured in New York Times' article Wine and Cheese as It Was Meant to Be