In a nutshell: A wonderful example of a Vin Jaune vinegar made with a Côtes du Jura wine from famed biodynamic wine-maker Philippe Bornard.
Savagnin is a grape variety with small green or yellow clusters, closely related to the grape Gewürztraminer. Grown on limestone and clay soils almost exclusively at high altitude in the Jura in France's Savoie region. They slowly ripen to produce the famed Vin Jaune wines that are a perfect expression of the Jura. Located between Burgundy and Switzerland, it has a cool climate and is geographically isolated, which has helped producers there to retain traditional techniques and indigenous grape varieties like Trousseau and Savagnin.
Celebrated Jura wine-maker Philippe Bornard lives at the top of the village of Pupillin, near Arbois, farming about six hectares of 30 year-old vines that he inherited from his father. He has become one of the region’s most exciting natural, biodynamic winemakers.
After vinification, this Côtes du Jura Vin Jaune was aged in barrel where a veil of yeast (similar to the flor used to make sherry) forms on the surface to transform it into the oxidative style characteristic of great Jura wines.
Acetified and aged over five years in barrel, Nathalie's vinegar has a beautiful, nutty, savoury, umami quality and delicate acidity and aroma. It has a glorious pale straw colour and flavour notes of grapefruit, almonds and hazelnuts just like the original wine.
"This is a small wonder of oxidative Savagnin using a lovely wine from my friend Philippe Bornard, one of the best Jura wine-makers!" Nathalie says of her latest creation.
How to use
Details 250ml; 6° acidity, no sulfites.
About La Guinelle
We are proud to be the sole UK distributor for La Guinelle vinegars. These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is simple - " You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.
Every year, Nathalie and her team only make about 10,000 bottles including some really interesting, and unique, single varietal and 'flavoured' vinegars which we will always endeavour to buy and stock before they run out.
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