Vin Jaune 2007 Ganevat

Côtes du Jura Vin Jaune 2007 – Domaine Ganevat

Overview

The Côtes du Jura Vin Jaune 2007 from Domaine Ganevat is one of the purest expressions of the Jura’s oxidative tradition. Made from 100% Savagnin, it matures for years under a natural yeast veil, developing layers of walnut, spice, and wild mushroom. This rare, intense, and elegant wine is built for long aging, combining depth, freshness, and an unmistakable Jura character.

Wine Story

Jean-François Ganevat took over his family estate in 1998, continuing a long-standing tradition of biodynamic and natural viticulture in the Jura. The 2007 vintage shows balance and restraint — a year marked by freshness and tension rather than excess. After more than six years of aging under voile, the wine delivers incredible aromatic complexity and structure. It is often described as “nutty, fresh, spicy, exuberant, and profoundly refined.”

Vineyard Philosophy

The Savagnin grapes come from old vines planted on blue marl and clay-limestone soils, typical of the Jura terroir. Vineyard work follows biodynamic principles, emphasizing biodiversity and minimal intervention. No synthetic treatments are used, and sulfur additions are kept to the bare minimum. Ganevat’s detailed parcel selection gives each vintage of Vin Jaune a distinctive fingerprint of its origin.

Winemaking Approach

The Vin Jaune 2007 undergoes traditional white fermentation with indigenous yeasts, followed by an exceptionally long aging under a natural yeast veil (sous voile) — without topping up the barrels. The wine evolves slowly, developing oxidative yet refined aromas. The result is a complex profile of walnut, curry, dried fruit, honey, and forest floor, held together by a vibrant acidity and a deep, salty finish.

Tasting Notes and Pairings

Color: deep golden yellow with amber hues.
Nose: expressive and complex — walnut, almond, curry, dried mushroom, and hints of honey and spice.
Palate: dry and powerful, with bright acidity balancing oxidative richness, long and saline finish, and a fine texture that lingers elegantly.
Ideal with aged cheeses like Comté, wild poultry, mushroom dishes, or creamy sauces. Serve at 14–15°C and allow it to breathe before tasting.

Technical Sheet

• Appellation: Côtes du Jura Vin Jaune

• Producer: Domaine Ganevat

• Vintage: 2007

• Grape variety: 100% Savagnin

• Soil: Blue marl and clay-limestone

• Viticulture: Biodynamic/natural, old vines, low yields

• Fermentation: Traditional, indigenous yeasts

• Aging: Extended aging under voile in oak barrels (no topping up)

• Alcohol: Approx. 14.5% Vol.

• Service temperature: 14–15°C

• Allergens: Contains sulfites

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Jean-François Ganevat

A Farming Legacy Looking to the Future

In the heart of the Jura region, in the small village of Rotalier, lies the story of Jean-François Ganevat, affectionately known as “Fanfan,” now one of the most respected names in artisanal European wine. The family has farmed this land for over twenty generations, but everything changed in 1998 when Jean-François returned after a formative experience at Jean-Marc Morey’s domaine in Chassagne-Montrachet. This Burgundian influence blends with Jura tradition to create a unique signature. The terroir—rich in marl and limestone, with cool temperatures and varied altitudes—gives life to wines of remarkable precision. Ganevat has revived forgotten grape varieties and old clones, marrying vision with deep respect for heritage.

Biodynamic Work and a Deep Respect for the Vine

Ganevat’s vineyard philosophy is based on biodynamic principles, not for certification’s sake, but as a way of life. Though Demeter-certified, the domaine goes beyond formalities: lunar cycles guide all activity, herbal teas and mineral-based treatments replace synthetic chemicals, and ground cover boosts biodiversity. Each parcel, often tiny and scattered, is farmed like a garden. Old local varieties such as Enfariné and Petit Béclan are grown alongside Savagnin, Chardonnay, Poulsard and Trousseau. The vine is treated as a living, sensitive organism, and every action is intended to support its natural rhythm and health.

Minimal Intervention, Maximum Expression

In the cellar, Jean-François works like a tailor. Every wine is handcrafted, the result of intuition and a deep relationship with each vintage. Native yeasts, no additives, no filtration, and almost no sulfites: Ganevat’s winemaking is radical yet meticulous. White wines often undergo years-long aging, sometimes up to seven years, in old Burgundy barrels or amphorae. He follows no strict recipe; instead, he allows the vintage, terroir, and grape to dictate the process. The result is vivid, textured, complex wines that resist oxidation and develop beautifully over time.

Between Jura and Beaujolais, a Fluid Vision

In recent years, Ganevat has expanded beyond Jura, especially into Beaujolais, where he works closely with his sister Anne. Under the label “Anne et Jean-François Ganevat,” they vinify grapes sourced from trusted organic growers. These wines, while not estate-grown, reflect the same liquid, saline, and vibrant style of the domaine. It’s a way to maintain artistic freedom while honoring the same values: purity, balance, and authenticity. Today, Ganevat stands as a symbol of a wine culture that is both rooted and rebellious.