ABOUT:The Bourdy’s have been making wine in the Jura since the late 14th century and are currently made by the 14th generation of Bourdy men, Jean-Philippe (winemaker) and Jean-Francois (most everything else). They’ve been certified biodynamic since 2006 and make some truly interesting and age-worthy wines. We’ve had the privilege of tasting red wines made from a blend of Pinot Noir, Poulsard and Trousseau, and white wines made from Chardonnay, all exceptional and age-worthy. Not to mention the Chateau-Chalon, a truly experiential wine that can change you. They regularly save some of each vintage and are famous for touring the world with old bottles and allowing lucky ducks (like you) to taste wines that are older than your parents. Wink Lorch is a Jura enthusiast whose writings and opinions we value immensely. Follow the link below for her impressions of old vintages and check out her book!
Follow this link to the whole article and buy her book TASTE: ”Bourdy’s Cote du Jura whites are pure Chardonnay, when nothing is noted on the label – somewhat confusing to many and there is no back label (Why? Well, it’s the traditional Jura way, I guess, not something I really endorse). Again these wines are aged in old tonneaux as the red is, for at least three years. This was the first time I had tasted the current 2007 release and I enjoyed it more than the 2006 I had tasted a year ago. It showed good spicy yellow fruitwith typical fresh acidity on the palate backed up by spicy apricots and good intensity and length. The four old whites were 1993, 1973, 1955 and 1937. With the exception of the 1973, which I found strangely out of balance (Jean-François said it was simply in a phase that showed extremely high acidity and volatile esters on the nose, and that it would come around), I adored the other three whites. The 1993 showedminerality on the nose with still ripe, intense fruit on the palate; the mid-amber 1955 had very good fruit/acid balance; and the orangey-amber 1937 was extraordinary, not nutty as one might expect, but almost jammy and creamy, with fabulous length.” PAIR: Comte, Morbier, Mont d’Or, Cancoillotte, roasted potatoes, lentils, almonds, olives, asparagus, and grilled artichokes.
