Jacques Puffeney, Vin Jaune, Arbois

Enjoyed this which is saying a lot for me.

Reynaud wine tasting, Pure Spirits (Gallina restaurant) : 620ml bottle, 14% The wine shows high intensity, nutty, almond, roasted almond, pastry, tensity, a bit of honey, dried citrus and quince Palate showing med body, alcohol, tensity, almond, nutty, almond notes, full body, thin oak layer, high acidity, long finish. Loads of oxidative notes, a touch aggressive, needs specific food, for me its very difficult to drink it on its own, mineral, long finish

Jura study (Chicago, IL) : Definitely my favourite of the three vins jaunes today. A very light touch with elegance that the others didn't have. Of course, plenty of the usual savoury notes, but this doesn't have as much heaviness despite the concentration of flavours. Glad I still have a bottle -- apparently most of the Chicago allocation of this wine became sauce.

with curry, walnuts, ripe apples. Ripe apples, toffee, spicies, fresh walnuts, fresh walnuts. Still very young but balanced and very enjoyable with a fantastic aftertaste that just lingers Brilliant match with comt� and curry 🧡🧡🧡

I like Vin Jaune but have never had Puffeney. This was amazing. Typical vin jaune lightly sherried color and flavor but with remarkable brightness. I can�t really do the flavor notes justice but chamomile, quince and hay were all there. This was great with food - my rabbit ravioli with carrots was a perfect match. I wish I owned some of this for future drinking as it will get even better.

Clear bronze gold. Sharp, bruised apple, brine, roasted nuts, and acetone nose. The palate is deeply savory, vinous, overripe pommes, and a touch of iodine. The finish is very long, riper and softer, best at cool red-wine temperature. Fixates to me that Vin Jaune is a great wine, and Puffeney a great producer.

Roasted almonds/marzipan and orange rind aromas. See breeze and minerals on the palate. Long lingering and smooth finish. Terrific.

Very deep golden. (See picture.) Acidity tending toward the lemon side. Good indications of nuttiness, tertiary flavors, but someone restrained. We had this in an Arbois restaurant, consumed over only a couple hours, and it benefited greatly from vigorous decantering.

Deep and intense. Golden yellow color with flor and nutty aromas with wisps of lemon lingering. Palate is nutty and lemony with a rich texture and serious length. There are some secondary notes reminiscent of flour, chicken broth and earth. A good helping of acidity promises a long life to develop what is already Immensely complex and enjoyable.

Deep golden color. Classic Flor nose of oxidation with notes of tart lemons and apricots, caramel and metal minerals. On the palate, this seems more mature than say a Ganevat or Macle at the same age but there are wonderful nutty oxidized flavors plus ripe apricots, beeswax and minerals. Finishes complex with hints of caramel and tangy orange. Yum and best with cheese.

Big and toasty brioche, the biggest of the big vin jaune.

Powerful stuff, loads of flor character, saline, nutty, with an herbal and coffee-like quality too that I can't put my finger on, almost reminds me of vieux marc somehow. Anyway, well-controlled oxidation here, less bruised apple than the Gahier imo.

Golden yellow. Very fine in the nose, moderately oxidative again, some toffee, dried apples, baerawecka, fresh cut grass also. Super dry in the mouth, very fine, volumnious, this unfolds like a flower in spring time, very slowly, the acidity lingers in the background, very harmonic. World class.