Domaine Roux Pere et Fils Saint-Aubin Jadis

Handpicked harvest. Traditional fermentation. Maturation a part in clay amphorae during 18-22 months in cellar to highlight the purity of the fruit. Like oak, clay is porous, so it does allow for some oxygen giving the wine a deep and rich texture, but like steel it’s a neutral material that won’t impart any additional flavours. The lees are constantly stirred by a circular movement. The wine also benefits from a micro-oxygenation due to the porosity of the amphora.

Color: Beautiful coloration with golden highlights.
Nose: When young, it combines aromas of white flowers, flint, green almond, and orange flower. Richer fragrances come with age: beeswax and honey, marzipan, ambergris, and cinnamon.
Palate: Firm and flattering, and it becomes fleshier and fuller with time.

Food Pairing: Poultry, firm-textured fish, and grilled or steamed crustaceans would be at ease. For the cheese board, prefer fresh cheeses like goat cheese, Brillat-Savarin or Délice de Pommard.