The Badoz family have been vignerons in Poligny, in the heard of Jura since 1659, transferring traditional winemaking techniques and local know-how from father to son for more than 10 generations.
Racy and naturally low in alcohol because of the cool Alpine climate, the aromas are full of citrus zest and stone fruits with a strong mineral/seashell note. Many of the wines from Jura will purposely have a slightly oxidized nutty note similar to sherry, but instead of going that route this wine uses only native naturally occurring yeasts to create the subtle flowery and savory notes that lie just below the surface. It's something that is very tricky to pluck out and describe, but definitely makes it stand out as different from a Burgundy grown less than 100 miles away. In the mouth the fruit is steely and mostly lemon and white melon rind at first, but the juice is aged on its lees to help bring more weight to the palate which becomes more obvious with every sip. Fans of Chablis will find this very much in their wheelhouse and will make a similarly outstanding match with shellfish and fresh seafood dishes.