Domaine de la Roche Bleue Jasnières
About The Winery
Jasnières’ rendition of Chenin is a cross between Vouvray (tuffeau limestone) and Savennières (schist) — combining the succulent fruit of the former with the precise and profound minerality of the latter (without, however, Savennières’ often heady alcohol).
Starting in 2010, Sébastien embarked upon organic viticulture. Certification came three years later, and today he works organically and employs some biodynamic methods (primarily scheduling certain operations according to the lunar cycle).
His focus is on making wines as transparently as possible with minimal intervention—thus spontaneous ferments, aging in neutral barrels, no induced cold stabilization, no fining or filtration for the reds unless absolutely required and only very light filtrations for the whites. Finally, of course, minimal SO2 additions, done primarily at bottling.
Sébastien’s wines are made and aged in a troglodyte cave that was dug deep into the tuffeau chalk in 1714. There’s no tra-la-la here: equipment is simple, commitment is supreme. Production averages 1,700 cases.