At a glance

Producer

Domaine de la Loue

Region

Jura, France

Grape variety

Savagnin

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Nutty, oxidative aromas with notes of walnuts, bruised apple, and a saline minerality under the yeast veil

Evolution: Develops richer complexity and depth of savory notes with time; tertiary aromas become prominent

At peak: Balanced oxidative complexity with creamy texture, bright acidity, and lingering saline finish

Structure

Acidity

High, vibrant acidity characteristic of Jura Savagnin

Tannins

None (white wine, no skin contact tannins)

Alcohol

12.5-13.5%

Aging potential

Excellent, 10-15 years minimum due to oxidative aging style

Drinking window

Peak drinking

2028 to 2032

Optimal window

2024 to 2035

Current status

Early drinking window with excellent aging potential

Current condition

Youthfully vibrant with developing complexity under a voile of yeast

The wine’s unique sous voile (under veil) aging under flor yeast produces oxidative, savory flavors that deepen over a decade or more. The 2020 vintage is youthful now, but will gain richness and finesse by 5-10 years post-vintage, remaining fresh due to natural acidity.

Food pairing

Pairs beautifully with rich seafood dishes, truffles, Comté cheese, roasted chicken, and dishes with creamy sauces. Also excellent with traditional Jura cuisine like coq au vin jaune.

Serving

Serving temperature

12-14°C / 54-57°F

Decant

Not required

Sustainability

Sustainability score: 8/10

Small estate production focusing on minimal intervention farming, energy-efficient winery practices, limited water usage, traditional natural yeast fermentations under voile, and use of older oak barrels for aging

Domaine de la Loue typically embraces low-impact viticulture with avoidance of synthetic chemicals, use of natural yeast for the voile aging, careful water use aligned with Jura’s temperate climate, and traditional packaging with reusable bottles. Their small-scale production and local market orientation reduce carbon emissions from transport.