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WTN: Dom.Touraize TerresBleues Savagnin Arbois '15..(short/b

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TomHill

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WTN: Dom.Touraize TerresBleues Savagnin Arbois '15..(short/b

by TomHill » Wed Sep 12, 2018 10:50 am

Was in the mood for a white last night, so cracked:
1. Dom. de la Touraize Terres Bleues AC: Arbois Savignin (13.8%; www.Domaine-Touraize.Fr) Andre & Jean Morin/Jura 2015: Med.gold color; strong bit melony/Chard-like/appley some earthy/musky/bit rustic interesting quite complex nose; fairly tart/tangy some earthy/stony/chalky bit appley/Chard-like bit musky/coarse/rusticslight nutty/non-oxidized almost exotic bit oafish flavor; very long/lingering some earthy/musky/rustic bit nutty strong appley/Chard-like bit stony/chalky complex finish; definitely not a VinJuane; not a lot of high-toned character like most Alpine whites but lots of earthy bass notes; a bit like a middle-aged CdPBlanc, a bit like an older Corsica Vermentino, a bit like an older Calif Roussanne; a wine that's difficult to pigeonhole but a very interesting white at an attractive price. $24.30 (BWS)
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A wee BloodyPulpit:
1. Savagnin: In the Jura, usually the grape used to make their famed VinJuane ("straw wine"), which often has a bit of flor yeast character. This wine was definitely not a VinJuane.
Savagnin (Savagnin Blanc and Savagnin Rose) is a very old grape variety that probably developed in the Alps. It shows more clonal diversity than most any other grape. The more common name for Savagnin is Traminer, which was once thought to originate near the town of Tramin in the SudTirol. But recent research seems to refute this origin, according to Jancis. The parentage of Savagnin is not known, but could possible be a cross between Pinot and another ancient grape. Or a cross between two unknown ancient grapes.
At one time, Gringet was once thought to be Savagnin. But DNA on Bellaurd's Gringet indicate it is not related to Savagnin.
Anyway, I really liked this wine and one of the better Arbois wines I've had.
Tom
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Bob Parsons Alberta

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Re: WTN: Dom.Touraize TerresBleues Savagnin Arbois '15..(sho

by Bob Parsons Alberta » Wed Sep 12, 2018 11:23 am

I have tasted a few Savagnins and always found them slightly oxidised which some say is a trait for this grape.
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Yup..

by TomHill » Wed Sep 12, 2018 11:30 am

Bob Parsons Alberta wrote:I have tasted a few Savagnins and always found them slightly oxidised which some say is a trait for this grape.


Yup, Bob....many are made as VinJuane in which the wine is left in untopped barrels and a thin film
of flor yeast form on the top. A bit of oxidation is part of their character. This one was obviously made
in the "ouille" style with fully topped barrels.
Tom

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