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Mr. Philippe CHATILLON ARBOIS (Jura)  
Our property is located at Arbois in Jura, Center East part of France. The vineyards were planted in the 19 century.
CHARDONNAY Arbois Pupillin 2006 = BRONZE MEDAL Ref #: MA1-Cy
Grapes Varietal: 100% Chardonnay Region - Soil: - Arbois, Jura, Middle-East of France - Mainly clay on limestone, with some outcrops of blue marl. Vineyard - Area planted: 35 hl / ha. This wine is made with grapes harvested by hand from organically grown vines. Winemaking Process: The grapes undergo a traditional white wine process, with pneumatic crushing, rigorous lees stirring and alcoholic fermentation in temperature controlled vats (<20°C). Fermentation: Following alcoholic fermentation, this vintage spent 6 months in oak barrels, where it underwent malolactic fermentation. Unlike other regions, we use very few new barrels in the Jura, to avoid an overpowering wood taste and allow the fruit aromas to show through. Tasting: Appearance: Light yellow to the eye, with a hint of bronze. dry white Aromas: On the nose, its main aromatic characteristic is of green aniseed, citrus fruits, honey, fresh hazelnut. Tropical fruit, pineapple, lemon, apple. Mouthfeel: On the palate, it is well rounded and fresh, with some citrus fruitiness and a mineral. Smooth, full bodied, creamy. Acidic finish with a “beautiful bitterness”. Accompanies: Will go especially well with fish, smoked salmon, poultry terrines, quiches, leek tart…. Serving temperature: 10-12°C Storing time: To fully savour its freshness, we recommend you drink this vintage over the next 3 years. However, because of its acidity, those who like drinking old Chardonnay will be able to keep it for up to 10 years. Place the bottle horizontally. SAVAGNIN Arbois 2000 = GOLD MEDAL Ref #: MA4-Sn
Grapes Varietal: 100% Savagnin Region - Soil: - Arbois, Jura, Middle-East of France - Blue marl lias and trias. Vineyard - Area planted: 14 ha , 20 hl/ha. Grapes harvested by hand. Vines are being converted to organic cultivation. Winemaking Process: Traditional process, grapes are pneumatically . The must is fermented in temperature controlled vats ( 20°C), retaining most of its primary aromas. Fermentation: 5 years in barrel, most of them kept topped up but 10% of them allowed natural evaporation to obtain a crust – or “veil” (voile) – of yeast, as forms in the creation of Vin Jaune (Yellow Wine). The barrels are regularly tasted to achieve the optimum blend ratio of topped-up and non-topped-up (Vin Jaune-style) wine. Tasting: Appearance: Light yellow to the eye, with a hint of bronze, dry white. Aromas: On the nose, green aniseed, citrus fruits, honey, fresh hazelnut. Tropical fruit, pineapple, apple. Mouthfeel: On the palate, well rounded and fresh, with some citrus fruitiness and mineral. Smooth, full bodied, creamy. Subtle freshness at finish. Aromatic persistence from Vin Jaune notes. Accompanies: Seafood, fish, ham on the bone and scallops in cream, lobster with saffron, grilled seafood, white meat in cream, chicken, foie gras. Exotic, Chinese, Indian, Korean, Japanese, Thai and Creole typical foods. Should be tasted when you have time to relax over a good meal. Serving temperature: 13-14°C Storing time: Although ready to drink now this wine will age for up to 10 years. To savour its aromatic freshness, 4 to 6 years. Beyond that, its development over a 10-year period will tend towards the typical maturity of old Savagnin. SAVAGNIN JAUNE Arbois Vin Jaune 1998 = SILVER MEDAL 1997 = GOLD MEDAL Ref: MA5-SnJ
Grapes Varietal: 100% Savagnin Region - Soil: - Arbois, Jura, Middle-East of France - blue lias Vineyard - Area planted: 20hl/ha - 13 ha Winemaking Process: Hand picked. Traditional white wine fermentation initially. Pressing in pneumatic press, temperature controlled fermentation in tank (<20C). No sugar added. This wine is made only when grapes are meeting specific parameters. Fermentation: Aged in barrel for 6 years and 3 months, without topping up. This transformation from a white wine into Vin Jaune is due to a fine layer of yeasts that are present on the surface of the wine. These yeasts contribute to this very distinctive wine. Every 6 months we carry out an analysis on the wine to follow its development. The ethanol and volatile acidity levels are measured. At the same time we check the blanket of yeasts on the surface of the wine and carry out a tasting. Tasting: Appearance: An intense golden yellow color. Aromas: Walnut, curry, hazelnut, undergrowth, mushroom, toasted bread, and so many other aromas. It is a pleasure to leave one’s nose in the glass. Mouthfeel: This powerful wine is incredibly long on the palate with the same aromas as already detected on the nose. Accompanies: With all cheeses, in particular Comté, dishes cooked with Vin Jaune as well as chocolate desserts, foie gras, Most Asian dishes, and snails or frogs legs. Serving temperature: 16°C, open 4 hours before serving. Storing time: Can be kept indefinitely. SAVAGNIN PAILLE Arbois Vin de Paille 2006 = GOLD MEDAL Ref: MA6-SnPo
Grapes Varietal: Under regulations, this wine is normally composed with 4 varieties: Savagnin, Chardonnay, Poulsard, Trousseau. At our Domain we are making it with: - 95% Savagnin, - 5% Poulsard. Region - Soil: - Arbois, Jura, Middle-East of France - Savagnin and a proportion of the Poulsard is grown on blue lias marl soils, the remaining Poulsard is on red marl. Vineyard - Area planted: Winemaking Process: Produced in limited quantities this vin de Paille is made from partially dried Savagnin and Poulsard grapes. Healthy bunches of grapes, displaying no traces of mould, are picked up before the vintage. They are hung on racks and suspended in a well ventilated attic where they will stay for 4 to 5 months to dry out and concentrate the sugars. In February when the grapes are almost completely dried out they are sorted carefully to eliminate any grapes displaying traces of mould that might affect the final taste of the wine. Fermentation: The bunches of grapes are then pressed to obtain a very sweet must – the sugar concentration being approximately 400g/liter – followed by a long fermentation in barrel over 2-3 years. One hundred kg of grapes are needed to obtain only 10 liters of must – this extremely low yield means that the final wine is bottled in small bottle of 37.5cl. Each year we produce only 5 to 10 hl of vin de Paille (about 2000 half bottles). Tasting: Appearance: Dark yellow Aromas: Walnut, honey, cooked apple, quince, dried fig, prunes, apricots, truffle, curry spices and walnut. Mouthfeel: The wine has extraordinary length with a low acidity which lightens the concentrated aromas of this sweet wine. Accompanies: Best drunk on its own as an aperitif, alternatively with dried fruits, chocolate, caramelized apple flowers, apricot in puff pastry, spicy fig tart or foie gras. Serving temperature: 12 to 14°C Storing time: 10-15 years and more PINOT NOIR Arbois "Cuvée Grandes Gardes" Ref: MA2-PN
Grapes Varietal: 100% Pinot Noir Region - Soil: - Arbois, Jura, Middle-East of France - Red marl clay/limestone subsoil. Vineyard - Area planted: 2 ha, 35 hl/ha Winemaking Process: This wine is made with grapes harvested by hand from organically grown vines. The entirely de-stalked grapes spend 12 days macerating in vats, with daily recycling (over pumping), crushing and temperature control. Fermentation: This vintage aged 18 months in oak barrels following malo-lactic fermentation. Tasting: Appearance: A fairly light ruby in colour Aromas: Subtle, elegant bouquet with a complex aromatic array Mouthfeel: On the palate, it has a finesse herbaceous and well balanced. Subtly bitter finish. Accompanies: Beef, lamb, duck, grilled meat, pork delicatessen, roasted meat. A light, spring-like, full-bodied wine that makes for good company. Serving temperature: 15 - 17°C Storing time: 5 to 7 years. PINOT NOIR - POULSARD Arbois "Cuvée Terre Rouge" Ref: MA3-PNPoTr
Grapes Varietal: - 60% Pinot Noir, - 30% Poulsard, - 10% Trousseau Region - Soil: - Arbois, Jura, Middle-East of France - Red trias and blue lias soils Vineyard - Area planted: 30-40hl/ha - Winemaking Process: Hand picked followed by fermentation in tank with regular pumping over. The blend is decided at this stage and not with the finished wines so that the grapes are able to macerate together to combine all the aromas. Fermentation: 18 months in oak barrel with weekly topping up (filling up barrels to replace the wine that is lost by evaporation and thus avoiding oxidation of the wine). Tasting: Appearance: Ruby red color Aromas: Slightly animal aromas with red fruits (raspberry, blackcurrant and blackberry). Barrel ageing adds hints of vanilla, nutmeg, bay and clove with a bell pepper from the Trousseau and Poulsard. Mouthfeel: Well balanced with the same aromas of red fruits and spices. Accompanies: Grilled red meat, stews, duck with green peppercorns, guinea fowl with blackcurrants. Serving temperature: 15-16°C Storing time: 5-8 years losing the red fruits aromas and becoming more animal with age. |
Philippe is producing a typical wine from Jura County named "Vin Jaune" (Yellow wine).
This wine has been awarded with a Gold medal.