Region: France, Jura, Arbois
Terroir: The vineyards sit mostly on hill tops, over marly soils. Their altitude is the highest of the estate – close to 400m in elevation.
Winemaking: Fermentation takes place in barrels and foudres. Aging is in 350L and 500L barrels (of which 5% are new ) for about 30% of the crop. The balance is in foudre and vats.
Domaine de Pelican was created when famed Burgundian winemaker Guillaume d’Angerville was served a bottle of Jura wine in a restaurant, and the rest as they say, is history. "I tasted this bottle blind in a restaurant in Paris that I often go to. I always tell the sommelier to give me something blind and the only rule is that it has to be outside Burgundy. When he brought me this wine, I said, ‘You forgot the rule, you brought me a wine from Burgundy.’ And he said, ‘I am afraid you’re wrong.’" – Guillaume d’Angerville
The wine was a bottle of Stéphane Tissot’s Chardonnay Arbois Les Bruyères 2005 and it left such an impression on Guillaume that it inspired him to begin a search for vineyards in the Jura. After leasing Chateau Chavanes in Montigny-les-Arsures, Guillaume gained access to 5 hectares of biodynamically farmed vines that had been impeccably replanted ten years prior by the former owner. The domaine is supported by an additional 5 hectares of vines never touched by chemicals and formerly farmed by Jean-Marc Brignot. In 2014, Jacques Puffeney announced he would be retiring and that Guillaume would be taking over 4 hectares of his vineyards.
Within a short of period of time, Guillaume and his team in the Jura, led by François Duvivier, have adopted a Jurassic sensibility and are poised to do great things.