Michel Gahier 2015 Chardonnay, Les Crets, Arbois AOC

Michel Gahier 2015 Chardonnay, Les Crets, Arbois AOC

Item Number: 12609

UPC: None

Country: France
Region: Jura
Sub Region: Jura
Appellation/AVA: Arbois AOC
Estate Grown Wine: Yes
Vineyard Designation: Les Crets
Vintage: 2015
Grape(s): 100% Chardonnay
Type: Wine - White
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.5
Viticulture: Practicing Organic

Winemaker Notes: The Gahier family have been residents in the Jura since 1525. Today, Michel Gahier tends six and a half hectares of old vines in Montigny-les-Arsures—a village in Arbois known locally as "the capital of Trousseau." Without bluster or fanfare, Michel works his vineyards completely organically, and he vinifies, ages, and bottles his wines without any additions whatsoever—no yeasts, no sulfur, no nothing. While his wines can be somewhat ornery soon after bottling—their wild spirits lashing out at the artificial prison of 750 milliliters, perhaps—they transform within six or eight months into some of the most pure, aesthetically electrifying expressions of Jurassien soils that can be found.

Winemaking Notes: The grapes for this cuvée are sourced from a hilltop vineyard (Les Crets meaning “crest of the hill”) where the Chardonnay has been grafted onto the rootstock of the local grape variety known as “Melon Queue Rouge”. The wine is aged for about fifteen months in large foudre and is then racked into the smaller format (600 liter) demi-muid for another year of elevage.

Tasting Notes: Aromas of orchard fruit and citrus. Medium bodied and fresh with mild acidity and a smooth texture.

Michel Gahier featured in Punch article  Will the Real Jura Please Stand Up
"I’ve never quite understood why Gahier’s wines didn’t catch fire the way that Overnoy’s or Puffeney’s did. His reds are a perfect demonstration of that Jurassic ability to offer both depth and a weightlessness. The polished fruit here is deeply perfumed with sandalwood and citron oil, and shows a surprising chewiness to its texture given its relatively light body."


Michel Gahier featured in New York Times' article Wine and Cheese as It Was Meant to Be