While the rest of the wine world went to great lengths to keep oxygen away from their winemaking, the winemakers of the Jura chose a different path, embracing the unique flavours imparted through oxidation. Vin Jaune is emblematic of the region, bottled after aging "sous-voile" (a veil of yeast) for at least 6 years and 3 months in barrels.

Vinified in large vats then patiently aged in barrels without topping up under a protective layer of yeast. Unlike the thick flor in sherry, this is much thinner so while a fino will be protected from oxygen, voile wine ages with oxygen. It’s an extremely risky process, creating volatile compounds which could turn the whole thing to vinegar but it’s definitely a chance worth taking.

With time the wine is concentrated by natural evaporation. The smaller "clavelin" bottle highlights the famous angels' share. 

The flavours of Vin Jaune are like nothing else you’ve ever had. Some smell of cumin, others of blue cheese - disaster in a normal wine but all part of the fun here. There’s always a tang of volatile acidity and layers and layers of hazelnuts and almonds. But unlike an oloroso, a Vin Jaune still has the character of the fresh wine running through it. That’s the magic of controlled oxidation.

Pair this with poultry cooked in creamy sauces, spicy cuisine, Asian cuisine, or Comté cheese.