Lulu Vigneron Cotes du Jura BB1 2020
BB1 stands for Baby One. It was the first wine Ludwig Bindernagel ever made under his own name, and the nickname stuck. Bindernagel, known to everyone in the Jura as Lulu, farms a few hectares in Arlay at the center of the region and has since added parcels in Poligny, L'Etoile and even Chateau-Chalon, which is holy ground. This is 80% Chardonnay and 20% Savagnin raised ouille, meaning the barrels are kept topped up so the wine never goes under flor, then given three years in old wood before release. What you get is the Jura's famous minerality without the oxidative funk that scares people off: rich orchard fruit and spice on one side, a driving stony acidity on the other. With six years on it now, it's drinking beautifully.
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Lulu Vigneron Cotes du Jura BB1 2020
Lulu Vigneron Cotes du Jura BB1 2020
BB1 stands for Baby One. It was the first wine Ludwig Bindernagel ever made under his own name, and the nickname stuck. Bindernagel, known to everyone in the Jura as Lulu, farms a few hectares in Arlay at the center of the region and has since added parcels in Poligny, L'Etoile and even Chateau-Chalon, which is holy ground. This is 80% Chardonnay and 20% Savagnin raised ouille, meaning the barrels are kept topped up so the wine never goes under flor, then given three years in old wood before release. What you get is the Jura's famous minerality without the oxidative funk that scares people off: rich orchard fruit and spice on one side, a driving stony acidity on the other. With six years on it now, it's drinking beautifully.
Product Information
Product Information
Shipping & Returns
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Description
BB1 stands for Baby One. It was the first wine Ludwig Bindernagel ever made under his own name, and the nickname stuck. Bindernagel, known to everyone in the Jura as Lulu, farms a few hectares in Arlay at the center of the region and has since added parcels in Poligny, L'Etoile and even Chateau-Chalon, which is holy ground. This is 80% Chardonnay and 20% Savagnin raised ouille, meaning the barrels are kept topped up so the wine never goes under flor, then given three years in old wood before release. What you get is the Jura's famous minerality without the oxidative funk that scares people off: rich orchard fruit and spice on one side, a driving stony acidity on the other. With six years on it now, it's drinking beautifully.
