Domaine Dupasquier Jacquère 2017

The word “traditional” invariably gets used when Dupasquier’s wines come up in conversation. There are many reasons for this, one being that the wines see quite a long period of aging in old, neutral barrel and in bottle before release. In general, the Dupasquiers leave their wines in barrel on fine lees until just before the next year’s harvest. The wines then see another 18 month in bottle. In some other regions, this type of regimen might not be so unusual, but it certainly is in the Savoie, where the typical wine is fermented with added yeast and vinified quickly in stainless steel. This brings us to another aspect of the Dupasquier’s traditionalism. All the wines are fermented with native yeast, and even in the coldest years, they don’t inoculate.