Chateau Chalon 1986 M. Cabelier

75,00 incl BTW: 90,75

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Specificaties

Country

Region

Sub Region

Bottling

Estate Bottled

Type of Wine

White wine

Jaar

Bottle size

0.62 L

Packaging

Loose

Rating

Reviewer

Label

gl

Capsule

good condition

Level

neck

The title is named after Château-Chalon, a hilltop village on the Premier Plateau. Its vineyards are situated on the slopes below it. Vineyards for the appellation are also found along the Seille river at the villages of Domblans and Nevy-sur-Seille.

Confusingly, some of the vineyards within the zone are designated as AOC Côtes du Jura. The boundaries of Château-Chalon are very archaic, complicated, based at least to some degree on whether the plot is situated on grey marl soil. In total there are 50 hectares (125 acres) of vineyards split into 180 parcels.

Château-Chalon wine must be made exclusively from Savagnin grape variety. The grapes must be late harvested (but not botrytized) to ensure maximum ripeness and flavor. In years when the weather conditions are not ideal – and the harvest is of correspondingly lower quality – the local producers generally agree not to produce wine under the Château-Chalon name. This occurred in the vintages of 1974, 1980, 1984 and 2001, setting such an example that the INAO (the government body in charge of France’s appellation system) is imposing similar practices on other appellations across the country.

Jura’s vins jaunes – of which Château-Chalon is considered the finest example – are unique to the region. They are often compared to Sherry, because the production processes share some of the same features and the wines are somewhat comparable in style. Like sherry, vins jaunes are oxidatively aged for an extended period under a blanket (or voile) of naturally developing yeasts – the equivalent of sherry flor. Château-Chalon wines undergo a minimum of six years’ ageing before release, of which at least 60 months must be spent in barrels under the voile that controls the oxidation process.

In general, a Château-Chalon wine will happily survive for 100 years after its vintage. While absolute proof of this will need to wait until 2036 and the centenary of the appellation, there have been many examples of vins jaunes surviving to that age – and well beyond. The general consensus is that a bottle should be opened a full 24 hours before the wine is consumed, to allow for the dissipation of various compounds that develop over the extended ageing period, and to allow the wine to breathe.

The flavor characteristics of Château-Chalon are as unusual as the wine’s production process and history. “Curry” a common word appearing on tasting notes for these wines, with “nutty” and “roasted tobacco” following close behind. The curry flavor comes from the presence of soloton, a chemical compound that develops during the ageing process and is also found in Tokaji. The wines tend to show a high acidity which underpins their ageworthiness.

All Château-Chalon wine is sold in squat bottles known as clavelins, which contain 62cl (21 fluid ounces) of wine. This volume is said to be the quantity that would remain if a winemaker started the six-year vin jaune production process with one full liter of wine.