Description
Domaine Baud is a long-established family estate in the Jura, based in Le Vernois, with a winemaking history spanning several generations. The domaine works across the region’s key appellations, with a strong commitment to traditional methods that define Jura’s identity, particularly in its oxidative wines such as Vin Jaune and Vin de Paille. Their approach combines respect for heritage with careful vineyard work, aiming to express the unique character of each vintage and terroir.
The Vin Jaune 2016 is made exclusively from Savagnin, the emblematic grape of the Jura, grown on marl and limestone soils that provide both structure and mineral tension. After fermentation, the wine is aged for a minimum of six years and three months in old oak barrels without topping up, allowing a natural veil of yeast (“voile”) to form on the surface. This traditional oxidative ageing process is what defines Vin Jaune and gives it its unmistakable aromatic profile and extraordinary longevity.
During this extended élevage in barrel, the wine slowly concentrates and develops its signature complexity, evolving in a cool cellar environment that encourages slow, controlled oxidation. No intervention is made during this period, and the wine is only bottled once the ageing requirement has been fully met, often in the iconic 62cl “clavelin” bottle, which reflects the volume remaining after long evaporation.
In the glass, the 2016 shows a brilliant deep gold colour with intense aromatic layers of walnut, hazelnut, dried apricot, curry spice, cumin, and candied citrus peel. On the palate, it is dry, structured and remarkably persistent, with a powerful saline backbone and a distinctive nutty, savoury complexity. Despite its intensity, the wine retains a striking freshness that balances its oxidative depth, leading to an exceptionally long and evolving finish.
A unique and iconic style of wine, Domaine Baud’s Vin Jaune 2016 is built for long ageing and profound gastronomic pairing. It is traditionally served with Comté cheese, roasted poultry, mushrooms or spice-driven cuisine, and can continue to develop for decades, gaining even greater complexity over time.
