Pentacrines – Sur le Fil 2022

Pentacrines – Sur le Fil 2022 Jura, France – Chardonnay sous voile Sur le Fil 2022 is a Chardonnay that walks the delicate line between elegance and precision on one side, and Jura’s rustic traditions on the other. Aged 10 months in old Vin Jaune barrels and raised sous voile (“under a veil”), it carries a subtle whisper of oxidative depth. In the glass, it shines deep golden with a slight haze – a natural, unfiltered expression. Aromas unfold in layers: ripe pear, peach, and fresh gooseberry, lifted by a gentle anise note and salted almond. The protective veil of yeast that forms during aging allows for slow, gentle oxidation, which brings savoury, nutty and spicy tones to enrich the fruit and give the wine both structure and complexity. On the palate, it’s elegant and finely balanced, with lively freshness wrapped around savoury, nutty undertones. A wine of tension and harmony, it is at once crisp yet complex. The vines grow on the fossil-rich limestone and clay of the Coteaux des Byards near L’Étoile. This unique terroir imparts both linear minerality and generous depth, a duality at the heart of Sur le Fil’s character. Created by Clarisse Nunez and Jean-Marie Grandvaux of Domaine des Pentacrines, Sur le Fil is their bridge between worlds—Burgundian finesse and Jura soul.   WINE PROFILE Pentacrines – Sur le Fil 2022 Ouillé vs Sous Voile Two Faces of Jura Chardonnay Two Faces of Jura Chardonnay: Ouillé vs Sous Voile The Jura region in eastern France is home to some of the most distinctive and expressive Chardonnay wines in the world. What makes them so unique isn’t just the region’s fossil-rich marl and limestone soils or its cool Alpine-influenced climate—it’s also the radically different winemaking approaches used in the cellar. The two dominant styles for white wines, ouillé and sous voile, represent not just technique, but philosophy. Both can yield exceptional results—but offer vastly different aromatic profiles and tasting experiences. Ouillé: A Window to the Vineyard In French, ouillé means “topped up.” This refers to the cellar practice of regularly adding wine to a barrel to compensate for evaporation, preventing oxygen from entering the barrel and affecting the wine. This non-oxidative method is more familiar to lovers of white Burgundy, and it emphasizes freshness, clarity, and purity. The goal is to allow the grape and terroir to speak directly. Chardonnay made in the ouillé style typically shows: Bright citrus and orchard fruit (lemon zest, green apple, pear) White floral notes and herbal freshness A precise, linear structure, often with saline minerality A silky or subtly oily texture, especially when aged on fine lees This style has gained popularity in recent years among wine lovers seeking terroir-driven whites with energy and tension. Sous Voile: Under a Veil of Time and Oxygen Sous voile, meaning “under a veil,” refers to a process where the wine is aged in barrel without topping up, allowing a layer of yeast (voile) to form naturally on the wine’s surface. This yeast layer both protects and transforms the wine through slow oxidation. It’s the same technique behind Jura’s famed Vin Jaune. Chardonnay aged sous voile develops: Nutty, oxidative aromas (walnut, toasted hazelnut, curry spice) Savory, umami-driven complexity Dried fruit and oxidative citrus (orange peel, baked apple) A deeper golden colour and more structured palate A long, saline, sometimes almost sherry-like finish These wines are complex, age-worthy, and often polarizing—but they’re also some of the most characterful expressions of Chardonnay anywhere in the world. So, Which is Better? That depends on your taste—and your mood. Ouillé Chardonnay offers crystalline precision and transparency, perfect for those who appreciate minerality and freshness. Sous voile wines deliver depth, power, and a layered, oxidative complexity that rewards slow sipping and careful pairing. FOOD PAIRING omni Omnivore Pairings With its balance of freshness and savoury depth, Sur le Fil 2022 is a versatile partner at the table, shining alongside both refined and rustic dishes.  Starters Wild mushroom tartlet – earthy and savoury, echoing the wine’s nutty depth. Seared scallops with beurre blanc – the wine’s freshness balances the buttery richness. Comté gougères (cheese puffs) – a regional Jura classic that plays with the wine’s savoury and oxidative notes. Main Courses Roast chicken with herbs – juicy and aromatic, lifted by the wine’s freshness. Duck breast with spiced plum sauce – the savoury-sweet balance complements the wine’s fruit and nutty layers. Creamy mushroom risotto – umami depth harmonises with the wine’s structure. Cheeses Aged Comté – the ultimate Jura pairing, nutty meets nutty. Morbier – its creamy, tangy core highlights the wine’s freshness. Tomme de Savoie – rustic, earthy notes in tune with the wine’s oxidative touch. Desserts Tarte aux pommes (apple tart) – baked fruit mirrors the wine’s orchard notes. Almond and pear frangipane tart – nutty-sweet elements align with the savoury layers. Crème brûlée – caramelised top and creamy base echo the balance of richness and freshness. vegetarian Vegetarian Pairings This Chardonnay sous voile invites culinary exploration – its nutty complexity and bright freshness make it a natural match for cheeses, seasonal vegetables, and delicate flavourful dishes. Starters Wild mushroom tartlet – earthy and savoury, a natural echo of the wine’s nutty depth. Roasted beet carpaccio with goat cheese – vibrant acidity and earthy-sweet notes mirror the wine’s balance. Comté gougères (cheese puffs) – classic Jura starter, airy and rich, perfect with oxidative tones. Main Courses Creamy mushroom risotto – umami layers pair seamlessly with the wine’s savoury character. Butternut squash ravioli with sage butter – sweet, nutty squash lifted by the wine’s freshness. Cauliflower gratin with Comté – rich, baked flavours resonate with the wine’s oxidative depth. Cheeses Aged Comté – the benchmark Jura pairing, nutty meets nutty. Morbier – creamy and tangy, highlighting the wine’s freshness. Tomme de Savoie – rustic and earthy, mirroring the Jura soul. Desserts Tarte aux pommes (apple tart) – warm, baked fruit echoes orchard aromas in the wine. Almond and pear frangipane tart – nutty-sweet notes align with oxidative tones. Crème brûlée – caramelised richness meets elegant freshness.