{"product_id":"maison-jaune-savennieres","title":"Maison Jaune \"Savennieres\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChenin Blanc\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eSavennieres, Loire, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2023\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eSchist\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e Grapes are harvested in multiple passes to select grapes at perfect ripeness. After meticulous sorting, the grapes undergo a gentle press to get the best juice. The juice is then fermented and aged in barrel.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e12 months\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003e20ppm at bottling\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eJean-Claude Taddei created Maison Jaune, “The Yellow House” in 2013, naming the estate after the old farmhouse overlooking vineyards of abandoned Pineau d’Aunis and Chenin Blanc. It had long been the aspiration for Jean-Claude and his wife, Lorine, to grow grapes and make wine, but as professors in Angers, they had little time to pursue such a dream. Then in 2013 at a dinner at one of their friends, destiny presented itself when Jean-Claude met a winegrower from Rochefort-sur-Loire who was retiring and looking for a buyer for a small parcel. This micro estate thus became Maison Jaune, comprised of 1.5 hectares of Pineau d’Aunis and Chenin on\u003cbr\u003egrey and green schists. The 1.2 hectares of Chenin is bottled under the Savennieres\u003cbr\u003eAOP located in the western lieu-dit of “Les Cendres,” however the Pineau d’Aunis is\u003cbr\u003ebottled simply as Vin de France.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJean-Claude and Lorine adopted organic farming and biodynamic principles from\u003cbr\u003ethe very beginning, eschewing all synthetic herbicides, fungicides, pesticides.\u003cbr\u003eFurther inspired by the late Japanese farmer, Masanobu Fukuoka, whose minimal-\u003cbr\u003einterventionism approach to viticulture has been embraced by vignerons from Eric\u003cbr\u003eTexier to Frank Cornelissen, Jean-Claude opts against plowing his vineyards to\u003cbr\u003epreserve the mycelium grid, the network of fungal hyphae critical to optimal soil\u003cbr\u003ehealth and nutrient absorption by the vines. Jean-Claude works his land like a\u003cbr\u003evegetable garden – maintaining a diverse crop of weeds, herbs, flowers and legumes.\u003cbr\u003eThe vineyards are surrounded by trees planted by Jean-Claude, in addition to hedges\u003cbr\u003eand several bee hives. The only “weed control” is done magnanimously by the dozen\u003cbr\u003eof sheep left to graze the vineyards year round. The sheep’s natural fertilization\u003cbr\u003eis also the only allowed on the soil, again following the footsteps of Fukuoka who\u003cbr\u003econtended that the more we act, the more we distrupt. The only organic treatment\u003cbr\u003eused is copper and sulfur to combat mildew, however in quantities are kept below 1\/3\u003cbr\u003eof what is allowed within the organic certification. Green harvest is performed to\u003cbr\u003econcentrate the grapes’ energy and increase complexity, resulting in a yield of around\u003cbr\u003e25HL\/hectare, despite the appellation regulations allowing up to 50HL\/hectare.\u003cbr\u003eGrapes are harvested in multiple passes to select grapes at perfect ripeness. After\u003cbr\u003emeticulous sorting, the grapes undergo a gentle press to get the best juice; the Pineau\u003cbr\u003ed’Aunis is manually de-stemmed and macerated for 10 days while the Chenin is a\u003cbr\u003edirect press. Only indigenous yeasts are entrusted to ferment and as there is no\u003cbr\u003etemperature control, fermentation will often stretch from a month to several. Jean-\u003cbr\u003eClaude makes no additions at all during the vinification. Both cuvées will age in\u003cbr\u003eused oak barrels for 12 months and will be bottled when the new vintage comes so\u003cbr\u003ethe barrels are never empty.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEschewing fining or filtration, the only intervention Jean-Claude permits is a touch\u003cbr\u003eof sulfites added at bottling (around 20ppm total) to ensure a purity and precision\u003cbr\u003eof the wine, and to allow for longer aging in bottle (at least 10 years). The total\u003cbr\u003eproduction is around 400 cases per vintage.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47201951744187,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251224125529.jpg?v=1766617162","url":"https:\/\/www.buvonswine.com\/products\/maison-jaune-savennieres","provider":"Buvons Wine LB","version":"1.0","type":"link"}