Château-Chalon 1978 Catherine de Rye Réserve Henri Maire
Vin Jaune de Grande Garde, Réserve Catherine de Rye, Glass Shoulderbutton with Brand, 63 cl.
Provenance: Sylvies, 2/3/2017
Château Chalon 'Reserve Catherine de Rye' Jura, Henri Maire. The most characteristic product of the Jura is Vin Jaune. The best known and best is Château Chalon, named after the Jura village of the same name, situated high on a steep rocky mountain range. The wine is made exclusively from late harvested Savagnin grapes, a regional grape variety. The terraced vineyards are located on southern slopes and consist of gray-blue marl mixed with gravel, which retains the sun's heat. Only 20hl is harvested per hectare. The aging time in oak barrels is the longest in France, at 6-10 years. The barrels are not completely filled and are not topped up later, so that air remains in the barrels. During aging, flor is deposited on the wine, a wrinkle-like layer composed of microorganisms that feed on oxygen, so that the wine does not oxidize. It does not always happen that the yeast cells do their job, only six or seven barrels achieve the desired result. A good Château Chalon has 13% alcohol, has a dry, fresh taste with a fantastic bouquet.
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Château Chalon wine
The composition of the soil is necessary to produce Château-Chalon. The particular character of the wine is in part due to the blue and grey marl from the Liassic, augmented by the limestone outcrops that form the higher cliffs. This, in turn, helps the warming of the microclimate, and that enables the grapes to ripen fully. The altitude of this particular band of marl varies between 250 and 400 meters above sea level.
Only 20hl per hectare is harvested. The maturation period in oak barrels is the longest in France, namely 6-10 years. The barrels are not completely filled and are not refilled later so that air remains in the barrels. During the lagering, the wine comes on, a wrinkle-like layer composed of microorganisms that feed on oxygen, so that the wine does not oxidize. It is not always the case that the yeast cells do their work, only six or seven barrels achieve the desired result.
The producers of Château-Chalon are very particular about quality and will sacrifice an entire year's production, not making any wine, if the weather of a particular vintage was not favorable. The vin jaune wine of Château-Chalon is known for its nutty flavors and aromas and can develop additional curry notes as the wines ages due to the presence of sotolon. The wine's yellow color ranges from pale to deep gold. The wines are often paired with the local AOC designated chicken from the nearby town of Bresse.
Château Chalon Abbey
The oldest Act found concerning the abbey is a certificate from King Lothaire in the year 869. The abbesses had to prove noble birth for four generations to be admitted to the abbey, and this would explain the dispersal of the Chateau-Chalon wine amongst the noble families from all over Europe. This wine, so precious to the abbesses, was also very much appreciated by kings and emperors. The Château-Chalon AOC is dedicated exclusively to the production of vin jaune wine.