The magic of Vin Jaune starts with perfectly (over)ripe Savagnin grown on Blue Marl soils, fermented and aged slowly in old seasoned oak barrels containing specific yeast populations from previous vintages of Jaune. The wines will spend 6 years and 3 months in these barrels, never topped-up, such that a “veil” of protective yeast will form on top of the wine. The wine is thus deliberately exposed to partial oxidation, partial yeast and enzyme transformation by the veil, the whole long process completely transforming the wine into a new being. The wine goes in to its cocoon as a young, exuberant, overripe Savagnin, and comes out the other side as a fabulous living creature, like a Phoenix born again, with the power and grace of a dragon, and a phenomenal defence against future oxidation (it is said that the wine can survive 100 years or more). Flavours are complex and surprising, with the whole palate of autumnal delights (especially confit fruits, walnuts and curry spice), straightened up by the intensity and freshness of the famous Jura acid backbone freight train, leaving the taster with minutes of flavour persistence per mouthful. This is a moving wine experience.