Common wisdom often has it that to make its mark in the wine world, a region has to have a specific wine—often, a specific variety—that will be easily recognizable by average wine drinkers. A wine that provides a signature, a distinctive beacon on the ocean of wine that rolls around the planet. Think California Cabernet, Australian Shiraz, Argentinian Malbec or Alsatian Riesling. That signature grape, it is thought, will act as a locomotive for the rest of the regional or national production. Try telling that to the vignerons of Jura.
The savagnin grape is indigenous to the Jura region in France and is not to be confused with the Sauvignon Blanc grape. It was made in the natural wine method with organically grown grapes and little intervention in the cellar. This means native yeasts were used and minimal sulfites were added. It is made in a slightly oxidative manner which lends a gorgeous nutty flavor to the wine. The perfect wine for roasted halibut or garlic roasted chicken. Flavors of beeswax, grapefruit, honey and hazelnuts just keep on coming. Wonderful acidity and a touch of salinity. Long, delicious finish that lasts for minutes.