domaine du pelican Current Releases
The Chardonnay comes from four different parcels.
Fermentation takes place in in 350L to 500L barrels and foudres and the wine is aged in neutral 350L barrels for ten months.
En Barbi Chardonnay
The first vintage for Pelican's single vineyard Chardonnay is 2016 and it was bottled entirely in magnum.
The soil in the parcel of “En Barbi” is Jurassic marl, so rich in limestone that it appears white. Francois Duvivier believes that the presence of such a large amount of marl in the soil contributes to wines with more minerality, depth, volume and more length than a “classic” soil of clay and limestone. He describes the balance between the soil type (marl) and the exposure (south) being the main factors behind “En Barbi”'s uniqueness as a plot.
The total size of the En Barbi parcel is 1.8 but only 1ha of it is Chardonnay - the rest is Savagnin, Trousseau, and some Poulsard.
Fermentation is in 350L to 500L barrels and foudres. The wine was aged in 10% new 350L barrels, 50% old foudre, and 40% neutral 350L barrels.
The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées".
The Jurassic marl is very different than the marl you find in Burgundy. The marl in Burgundy is white marl while in the Jura there is gray and blue marl.
Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.
The Trois Cepages, as the name suggests, is a blend of three grapes. It is roughly 65% Pinot Noir, 30% Trousseau and 5% Poulsard. The grapes are 100% de-stemmed and fermented in vats. Maceration time is around a week.
The wine is aged in mostly neutral 228-liter barrels for 10 months before being bottled.
Poulsard is a tricky grape, according to Guillaume. It goes from being under-ripe to being overripe very quickly. It also has very fragile skin and doesn't always ripen perfectly.
First produced in 2015, it is made entirely from the Poulsard vineyards previously owned by Jacques Puffeney. Its vinification is consistent with the Trois Cepages but instead of 228L barrels it is aged in old 36 hectoliter foudre. This is one given to Guillaume by Jacques Puffeney.