Pentacrines – Esperluète 2022

Domaine des Pentacrines – Esperluète 2022 Chardonnay France, Jura, Pannessières AOC Côte du Jura A masterclass in elegant, mineral-driven Chardonnay, brimming with terroir purity. From the moment you fill the glass, Esperluète 2022 greets with a bouquet of delicate white flowers, sun ripened orchard fruits and a whisper of freshly shelled hazelnut. Its colour, a luminous golden yellow, radiates the wine’s energy and depth. On the palate, it delivers vibrant precision. Bright green apple and zesty preserved lemon glide smoothly across the palate, outlined by a crisp acidity. A subtly oily mid palate lends a silky texture, while a light nutty nuance adds complexity without overwhelming the fruit. What truly sets Esperluète apart is its remarkable balanced minerality. The finish unfolds in a clean, high tide of saline waves, a vivid expression of its fossil-rich limestone and Lias slate. This hallmark nerve and purity are why many consider it one of the finest expressions of ouillé Chardonnay in Jura. Crafted in the “ouillé” (non-oxidative) style, Esperluète 2022 aims for transparency, a direct conduit for terroir and fruit. Unlike Jura’s oxidative “sous voile” approach, which yields richer, sherry-like character and savoury complexity under a veil of yeast with greater emphasis on cellar technique, the ouillé method preserves freshness, radiant fruit, and crystalline minerality. Both styles showcase the remarkable range of Jura winemaking, distinct yet complementary, and each offering its own kind of magic. Choosing a favourite is no easy task; both are well worth discovering. Whether paired with roast chicken, a creamy wild mushroom fricassee or a platter of aged Comté, Esperluète 2022 brings both elegance and thrill. WINE PROFILE Pentacrines – Esperluète 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 Starters Scallop crudo with citrus and fennel – Highlights the wine’s freshness and zesty edge. White asparagus with hollandaise – A classic pairing that echoes the creamy texture and mineral line. Goat cheese tart with thyme and lemon zest – Plays beautifully with the wine’s acidity and orchard fruit notes. Main Courses Roast chicken with tarragon and lemon butter – A perfect Jura classic pairing; complements the wine’s silky mid-palate and acidity. Creamy wild mushroom risotto – Earthy and rich enough to meet the wine’s textural depth but not overpowering. Poached cod with beurre blanc and capers – Delicate fish in buttery sauce is lifted by the wine’s brightness and saline finish. Cheese Selection Aged Comté (18–24 months) – A Jura staple; nutty and complex, echoing the wine’s savory finesse. Tomme de Savoie – Mild yet earthy, a great foil to the wine’s clarity and minerality. Langres – A washed-rind cow’s milk cheese with creamy depth that mirrors the wine’s subtle richness. Desserts (for the adventurous) While Esperluète 2022 isn’t a dessert wine, it can still pair well with dishes that are not too sweet: Almond financier with citrus zest – Light, nutty, and citrusy—mirroring the wine’s own profile. Pear and hazelnut galette – Orchard fruit and gentle nuttiness resonate with the wine’s aromas. Goat cheese cheesecake with a salted crust – A savory-leaning dessert that plays with the wine’s acidity and texture. vegetarian Vegetarian Pairings Starters White asparagus with hollandaise – The creamy richness pairs beautifully with the wine’s acidity and minerality. Fresh ricotta with lemon zest, olive oil & herbs on sourdough – Simple, vibrant, and a perfect foil for the wine’s freshness. Fennel and orange salad with toasted almonds – Brings out the wine’s orchard fruit and subtle nuttiness. Main Courses Creamy wild mushroom risotto – Deep, earthy flavors harmonize with the wine’s silky texture and saline notes. Lemon and thyme gnocchi with brown butter – A rich yet vibrant dish that echoes the wine’s balance of citrus and roundness. Grilled polenta with roasted vegetables and hazelnut pesto – A rustic pairing that mirrors the wine’s nutty and mineral core. Cheese Selection Aged Comté (18–24 months) – A regional favorite; its nutty complexity is a natural match. Tomme de Brebis – A mild, semi-firm sheep’s cheese that complements the wine’s softness and acidity. Saint-Nectaire – Creamy and supple, it offers a gentle counterpoint to the wine’s structure. Desserts (light and savory-leaning) Almond and citrus zest cake – Not too sweet, with nutty and zesty notes that mirror the wine. Pear and hazelnut tart – Orchard fruit and a buttery crust make this a seamless match. Goat cheese cheesecake with sea salt shortbread crust – Savory, tangy, and gently rich—enhancing the wine’s texture and brightness.