‘O8 Alexandre Jouveaux (Magnum)
100% Chardonnay
Vineyard: 0,2 ha
Production: Don’t now how many magnums (1.120 for the o,75cl)
Soil: Clay and limestone
Wines age: 50 - 104 years old
Glass: Zalto Burgundy
Midsummer 2012. I knew this was the day, where I would pop the cork on
one of my ‘O8 magnums from Alexandre Jouveaux.
I had very high expectations since I have had a small sip some 1½ year ago of this divine wine.
The opening of the wine was insane. The wine set my mind on a journey of
fascination, lust and anxiety. You see it was quite oxidized and put itself
in-between the smell of aged Champagne, Chablis, and even some Sherry
resemblance. It had my doubts - was it over the hill? However it was also incredible exotic and complex with notes of brown apples,
yeast, orange blossoms, pastry and melted butter. The taste was however not
what you would expect from such a nose, as it was exceptional fresh with an unheard mineral spine and a diamond sharp acidity. I remember saying to my fellow
tasters – who absolutely adored it – that I wouldn’t be surprised if it would
actually be less oxidized with some air. It happened half an hour later and
what made me make that guess was a combination of thinking of the Champagnes from
Jacques Selosse and how the wines from Alexandre Jouveaux in general change
with air.
Now more flowery sensations came forward together with chalk and the
apples turned from brownish to ripe and juicy. Yet it preserved this elastic
creamy feel of melted butter, zippy freshness, vibrant energetic core and
mind-blowing complexity.
Seriously one of the best white wines I have tasted in a long time.
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2 comments:
Hi
Love your blog. What did you serve with the wine? And what would you serve with the other Jouveaux wines?
/William
Hi William,
Thank you very much.
Midsummer is always a family get-together, were we meet with lots of other friends and gather around the fire. You bring your own meat for the grill, sides and starters. This wine was served with many things. I started with Bruschettas (tomatoas rested in salt and sugar) lots of your best olive oil and black pepper. Tone down the when rubbing garlic on the bread and finish with basil and Parmesan on the top. Yummy. Next dish also Italian and simple (remember I came home from work and prepared this in no time) – Carpaccio with lemon olive oil blend – homemade pesto and Parmesan. Also Chicken breast with homemade potato salad (radishes, chervil, dill, fresh new Danish peas drizzled with a of olive oil and aged cider vinegar).
His wines are very diverse with food, because they are so racy in their appeal and cut through so many flavours. Yet the acidity is very high and tons of minerality. They are beautiful with white asparagus and all kinds of fresh herbs. Fish; clean white fish meat (cod, halibut or mullet). I wouldn’t serve salmon or scallops with his wines. Chicken…perfect… make a classic French peas salad with it (pancetta fried in butter…just a little so they get some colour, then small pearl onions…cook with the lid on for 15-20min on mid-heat so the onions become soft and they stay juicy…then turn up the heat and add fresh peas for 45sec and end with blending a crisp salad in…season with lemon zest, salt and pepper….serve immediately after.
Happy hunting.
Best from,
Thomas
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