Domaine Jean Macle Cotes du Jura "chardonnay Savagnin" dry white 2018

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Domaine Jean Macle Côtes du Jura "Chardonnay Savagnin" 2018

RVF Guide to the Best Wines of France 2026 (sept 2025): 93/100. The Côtes du Jura 2018, with 20% Savagnin adding complexity to the Chardonnay, displays a slightly higher tension. It is an exemplary wine, with aromas of fresh leather and green nuts expressed with great naturalness.

Robert Parker's Wine Advocate (Luis Gutierrez, July 2023), 94/100. The classical 2018 Côtes du Jura is the usual 80% Chardonnay and 20% Savagnin blend, all aged under the veil of yeasts separately (there are always some barrels discarded from the Château Chalon in this wine) and blended one month before it was bottled in September 2022. 2018 is a warm and ripe year with rounder wines, and this is no exception. It has 14.5% alcohol but does not feel warm. It has a nose of spice and peat, hints of iodine and toast, with a round and gentle palate. 9,000 bottles produced. Drink date 2023-2032.

ATTENTION :
This Côtes du Jura 2018 should be considered a "small Vin Jaune." Indeed, while it is made from 80% Chardonnay and only 20% of Savagnin, at Macle, the first grape variety is also (and this is not the case everywhere) aged under veil and in barrels, like its elder yellow wine. It spends "only" 3 years instead of the 6 years and 3 months required for Vin Jaune, but the texture and aromas (nuts, etc.) are very similar to Vin Jaune, perhaps with a bit more lightness, and of course less concentration.

Enjoy it between 12 and 16°C, after opening it a few hours beforehand. It pairs well with all cheese-based dishes (fondue, raclette, tartiflette, etc.) or simply accompanies Comté and all fish in sauce, not to mention the famous Bresse poultry with Vin Jaune beloved by Paul Bocuse!

Advice from Laurent Macle:

While Bresse poultry with Vin Jaune is certainly the most common recipe, this great wine easily accompanies foie gras, lobster à l'américaine, Comté... or all sorts of fish in sauce!

Food and wine pairing suggestion: Classic pairings with aged Comté or a Bresse chicken with morels in cream and Vin Jaune (added at the last minute, a trick from my mother Eliane) remain very successful marriages. But dare to explore! A Thai soup with coconut milk and spices or a salmon koulibiac highlight a young Château-Chalon with good acidity. Pairing with foie gras offers a delicious persistence on the palate. Even bolder: oysters with a nutty flavor pair perfectly with it. Intense moments await.