Jacques Puffeney, Savagnin, Arbois

Criminally underrated here on CT; though I could see it being unapproachable in youth. It's developed into something beautiful at 16, though. Pretty oxidative at first sniff, with aromas of ripe red apple, ripe quince meyer lemon, ripe apricot, toasted walnut, clove and praline. High intensity of aromas. The palate is pretty consistent; but a little more complex. It adds flavors of star anise, white pepper, salt caramel, dried curry leaf and cardamom while staying focused on a core of …

2010 vintage

Nearly 2.5 years after the prior: Once again, creamy essences of dried walnuts, famed with lovely acid backbone. We are happy to have two more, and may try to wait a few years, but this is lovely right now. Enjoyed over the course of a week under Coravin Pivot — but given the oxidative character of this fellow, that was probably unnecessary.

2014 vintage

Intense, expressive oxidative nose. On opening, there is weight, body, and intensity, the palate awash with almond, seashell, salinity, and just a slight jab of fruit on the finish. However, with air, the wine becomes more finely detailed and filigreed, with this crystalline purity and wonderfully balanced acidity. There’s a weightless intensity that hovers over the palate, and the oxidative notes become more integrated and less of a smack in the mouth with time in the glass. Slightly reminiscent of …

2009 vintage

aromas of baked apple and peach, toasted nuts and spice, walnuts, yeast and mushrooms, dried flowers... silky and lively at once, bright acids, concentrated and dense without great weight, fabulous stuff, long and fresh, continues to open up... probably not quite mature, this will be worth following many more years, open this up many hours before serving

2010 vintage

Jura study (Chicago, IL) : Very, very good. Drinks like a light Amontillado with all the bright things of the sherry, and none of the heavier, brown elements. Plenty of salinity and sotolon, lots of the curry leaf and spice qualities, but this is fresh-acid driven as opposed to the aged, brown flavours of sherry.

2009 vintage

Nearly 6 years after the prior: This has developed beautifully and taken on an almost soft/creamy toasted walnuts character. Still, lovely acid backbone keeps it lively.

2014 vintage

Really good. Sous voile delivered in a very controlled way with all of the nutty goodness without it being over-the-top. Great balance.

2010 vintage

Very pale straw in the glass. On the nose it is a bit grassy in addition to the faint oxidised odour, like a weak sherry. Also maybe a bit of chalk? I was expecting more punch, but it's actually quite subtle. On the palate, an initial slight nuttiness of the flor is followed by a quite linear acidity. It finishes remarkably long, and with a faint pith and bitterness that tidies up the palate on the back end. I've been …

2014 vintage

PNP to Sophienwald white wine glass (“Flower” day): Medium copper to the eyes. Incredibly “clean” nose of savoury yellow fruits and stone fruits like preserved apricots, nuttiness and roasted almonds. Young and fresh for this style of wine. With time, savoury minty, herbal notes emerged. Alluring nose with a good blend from oxidative notes to clean and fresh notes. Some notes burdock / savoury ginseng too. Incredibly mineral and good acidity on the palate. Very impressive on the flavours on …

2014 vintage

Precise and persistent with a charming creamy texture lifted by vibrant acidity and compelling aromas of yellow apple and yeasty undertones.

2014 vintage

Wine Tasting Group (12/10/2017): Opened 1 h before starting. So much of its usual self - salty, nutty, a hint of cider, tart apples and citrus, herbs with a really nice mineral streak. Over the next 3 hours, all the components meld seamlessly and everything comes into a harmonious balance. Just so good.

2014 vintage

Aekenback's note below is accurate for us. Immediately out of the bottle, this has a pronounced creamy and smooth aroma, mouth feel, and taste. Savory caramel. Not quite as acid heavy as we expected it would be (and we love acid in these wines) but a real joy a nonetheless -- perfect as an aperitif with curried prawns. And although we certainly get the reference to a junior vin jaune, this wine seems much fresher than any other that we …

2014 vintage

Opened, tasted, and re-tasted over 6 hours. Very oxidative to start, seemingly completely like sherry, even with good acidity and concentration. Freshened up slightly with more air, retaining the density and energy. Still never exactly my style of wine.

2009 vintage

It's hard to know what to expect from Puffeney. If you expect the wine to be ouillé it might be quite oxidative in style and vice versa. The 2012 vintage of this wine was (apart from amazing) more like a mini vin jaune but this vintage it hardly shows any oxidative notes. Still a nice wine though with yellow fruits, creamy mouthfeel and high acidity.

2014 vintage

... And now for something completely different! Nose of sherry and pickle juice. Very saline in the mouth on first taste, really fills out nicely with air, adding almond, mineral and oil notes. Excellent with an assortment of starters, especially a salted sardine dish. Consumed over 1.5 hours, no volatility that some have mentioned

2009 vintage

Strongly oxiditive character, much like a less complicated vin jaune. Those who like dry sherry will enjoy this wine, but the taste may be an acquired one for others. Fairly acidic. Better with food -- would be perfect in the same setting a dry amontillado would be -- with almonds, olives, etc.

2009 vintage

As others have mentioned below this was very sherry like and minerally. I was turned off at first and most everyone at the table switched to another wine. After an hour it switched course and was actually a good match with the next course (cauliflower soup with scallop). So the experience ended on a positive note.

2009 vintage

A private dinner (Restaurant Fera *, Hotel Claridge's, London, UK) : Fresh and elegant, only mildly nutty, good fruit and subtle notes of flor, steely acidity, dry, savoury note; very good length.

2010 vintage

Can't keep my hands off this wine. I think this is the fourth bottle I've opened. Every one is great. It has that deeper tone and sherried nose but the way it freshens up as it breathes is amazing. By the end it's a big, brassy, chalk-spackled, and seashell-laced study in minerality like a great white Burgundy in a somewhat deeper pitch.

2009 vintage

slow ox in bottle for 30 minutes, consumed 3 glasses over 4 hours, and dumped the rest out. interesting? yes. unique? absolutely. enjoyable? not for me. the nose was all over the place. sometimes apple juice, sometimes banana, sometimes acetone, sometimes apricot preserve, sometimes honey, but most of the time a very sherry-like quality. the nose sets an expectation for something sweet, but this ain't sweet. there is a strong acidity and minerality to this wine, with slate and pebble …

2009 vintage

Dinner at Ripple (Ripple - Cleveland Park - Washington, DC) : A crazy interesting wine. Aromas of hazelnut, sea salt, oregano, dried honey and lamp oil. Medium-bodied with bright acidity, the oxidative winemaking is obvious and intriguing, but I love the way it weaves into the other elements instead of dominating the entire wine. Flavors of green apple and apricot, laced with sea brine, jetty rocks, crushed peanut shells, oil and brie rind. Long, complex, deep, this maintains freshness and …

2009 vintage

Third bottle and the more I drink it, the more I like it. Consistent with the last two bottles, oxidative nose intermixed with lemon oil and almonds. Great depth of bright lemon on the palate, blood orange, grapefruit and lime zest. Incredible confluence of flavors...

2009 vintage

Deep yellow. Wow, is this weird. Very high toned, distilled quality, extremely volatile. Medium weight, nutty, extremely high acid. One sniff and sip gave me a headache and heartburn.

2010 vintage

Sea salt, pistachio, almost a caramel note, with a slight citrus undertow. Medium bodied. Extreme tension between the oxidation and the lively acids. The word electric comes to mind. Very precise and linear. Medium plus length. Plus plus acid.

2010 vintage

Like a Puligny-Montrachet and a Manzanilla sherry had a kid together. I love this because you get those crisp, saline flavors from the oxidative process with a more nimble and fresh presence owing to the fact that this has the alcohol level of a regular wine rather than a fortified one. My first bottle of this a few months ago was practically riesling-esque in its brightness; this one is starting to take on deeper tones though not yet in the …

2009 vintage

Consistent with the last bottle, inter fused notes of lemon and almonds throughout the nose and palate.

2009 vintage

Mild sherry note that segues into baked apples. On the palate it's oxidized but not to the extent of their Vin Jaune. Lingering finish. Not for the faint of heart but it's interesting.

2009 vintage

Color: Light golden yellow Smell: Pear liquor, sherry-like notes Taste: LIght and airy palate with a nuttiness that could easily confuse me to think its sherry Overall: Light body, med acidity, med fruit, and good complexity...Wildly unique but so very refreshing. Outstaning!!

2009 vintage

Medium yellow. Stunningly beautiful in the nose, very clean, only moderately oxidative again, apples, nuts, yellow spices. Super classic. On the palate, this has the chalky, laser like acidity that I love about oxidative Savagnins, grand clarity and precision. Very long finish. Classic and very beautiful.

2010 vintage

Straw color. Very sherry / Vin Jaune-esque smell, but with intense floral and fruity notes, as well. Very tasty. Light and balanced, pleasant. Hints of raisins or brandy.

2009 vintage

The Juras are remarkably earthy. This is delicious. It tastes like forest floor and mushroom. The body is medium. The wine finishes medium.

2009 vintage

Lemon curd nose with a heavy oxidative, mineral and yeasty secondary. There's a bit more density to the fruit on the palate, blood orange, extracted lemon lime,man almost tropical contingent of dried pineapple with a prominent salinity, minerality and a reductive finish. Good wine, certainly not for your neighbor, but your wine geek friends....

2009 vintage

Very good, earthy and long on the finish. Classic Jura blanc.

2009 vintage

New Puffeney Releases (Dig Wines, San Francisco) : Not as deep nor as overtly oxidative as the Sacha, but much more volatile in an offputting, paint thinner way. Medium weight, very saline. Just a small whiff and taste of this gave me a headache, as some distilled spirits do.

2009 vintage

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Jacques Puffeney, Savagnin, Arbois

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