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Domaine de la Pinte, Arbois Chardonnay Blanc, 2023

White Wine from Jura, France
$45.99
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Domaine de la Pinte makes three pure Chardonnays, and this straight Arbois is the round, generous one: the bottle to open if you want Jura Chardonnay that welcomes you in rather than tests you. The Martins save the minerality for their Pupillin bottlings and the concentration for "Melon à queue rouge." This one is about fruit and ease. It grows on blue Lias marl, the same soil where Roger Martin planted what was then the largest Savagnin vineyard of its time. His son Pierre carried on that work and now farms all 34 hectares biodynamically, a practice the estate took up in 2009 after a decade of organic farming. The 2023 was picked by hand on September 20 and fermented with native yeasts in temperature-controlled tank. It went through malolactic and was bottled in December 2024 after a light filtration. It's an easy way into Arbois, France's very first AOC (the name comes from Celtic words meaning "fertile land"). Serve it at 12–13°C and drink it over the next six years or so while it's fresh and fruity, or hold it longer if you like mature whites.

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More about Domaine de la Pinte

Jura's anchor estate, where Pierre Martin runs 34 hectares on two decades of organic farming and ten years of biodynamics. Minimal intervention philosophy means each vintage looks different—unpredictable, alive, authentic. These are wines for people who want to taste the vintage, not the producer's idea of consistency.

Wine Details

  • Grape Variety

    Chardonnay

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Seared scallops with brown butter; pan-roasted trout or sole meunière; a fresh goat's cheese crottin, or a young Comté; spring vegetable terrine; gougères or a leek tart as a starter.

Tasting Profile

Expect a round, generous style of Jura Chardonnay: ripe yellow apple, pear and lemon, with a soft, creamy texture from malolactic fermentation. It is typically medium-bodied, with fresh but gentle acidity, and finishes dry, clean and fruity. Think of a rounder, fruit-forward Mâcon rather than a lean, stony white.

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