2012 Bénédicte et Stéphane Tissot Château-Chalon

Bénédicte et Stéphane Tissot and their role within the Jura

Bénédicte and Stéphane Tissot are among the Jura's leading winemakers. Since the 1990s, they have transformed the family estate into a dynamic winery operating according to organic and biodynamic principles. Their focus is on the pure expression of terroir. Each cuvée reflects the character of a distinct vineyard or style. The family owns plots in Arbois, La Mailloche, and Barberon, and, of course, the prestigious Château Chalon AOC.

The Jura is one of France's oldest wine regions, known for its chalky hills and a climate with cool nights and sunny days. This area produces wines with distinctive aromas, tension, and character found nowhere else in France. Château-Chalon holds a special place within this culture. Made exclusively from Savagnin, the wines are aged for years in partially filled barrels, creating a unique, oxidative style.

The terroir of Château-Chalon and the unique style of vin jaune

Château-Chalon is a small appellation entirely dedicated to vin jaune. The vineyards are situated on steep slopes with blue marl soils. This soil structure retains moisture, imparts minerality, and slows ripening, ideal for Savagnin. The combination of altitude, exposure, and marl produces wines with intensity, length, and remarkable freshness.

The Jura region has a continental climate, with cold winters and warm summers. These contrasts create a slow ripening process in which Savagnin develops its aromatic power. Château-Chalon is produced only in exceptional years. The 2012 vintage belongs to this select group and demonstrates how complex and refined Savagnin can be when fully developed.

Savagnin and the tradition behind the 2012 Château-Chalon

Savagnin is one of France's oldest grape varieties and forms the basis of the Jura's most recognizable style. It ripens late and retains high levels of acidity, making it suitable for extended aging. For Château-Chalon, the wine is aged for years after fermentation in old oak barrels that are not completely filled. This creates a "voile," a natural layer of yeast that protects the wine from oxidation while simultaneously developing complex aromas.

The AOC stipulates that the wine must be aged for at least six years and three months before bottling. This creates the typical structure, tension, and aromatic depth. The 2012 Tissot is an excellent illustration of this tradition, with a combination of power, salty complexity, and energy.

Savagnin from the Jura region boasts exceptional aging potential thanks to the combination of the grape's natural characteristics, the cool climate, and traditional winemaking methods. The grape consistently maintains high acidity, which acts as a powerful preservative, keeping the wine fresh and stable for years. In the Jura, Savagnin is often aged under a veil in barrels that are not refilled, creating a unique oxidative style with highly chemically stable aromas. The long aging in oak, sometimes exceeding ten years, imparts concentration, complexity, and a structure that evolves slowly and beautifully. Thanks to the Jura's cool climate and chalky soils, the grapes develop slowly, with considerable tension and aromatic intensity. This ensures that Savagnin and wines like Château-Chalon or Vin Jaune retain their vitality for decades, only becoming more impressive with age.

Harvest, fermentation and maturation of the 2012 Château-Chalon

The 2012 harvest in the Jura was relatively small, but of high quality. Savagnin was hand-picked to select only perfectly ripe grapes. Fermentation took place with natural yeasts, followed by a long, gentle aging in old wooden barrels.

The maturation lasted for over six years. The barrels were not topped up. This delayed oxidative process and the formation of the veil give Château-Chalon its signature style. The result is a wine with impressive depth and layering. The long barrel aging produces aromas of herbs, nuts, and salty notes, while the lively acidity keeps the wine fresh and energetic.

Since the 2012 vintage is now over 15 years old, it's interesting to see how the wine has developed in the bottle. Wine is a natural product, and each bottle can reveal itself differently. Sometimes the wine is still beautifully vital, while other times it has matured further. This makes opening a Château-Chalon extra special.

Color, aroma and taste of the 2012 Château-Chalon

The color is deep gold, typical of an evolved Savagnin with long barrel aging. The nose reveals aromas of walnut, turmeric, dried herbs, citrus jam, and a light saltiness. These aromas continue with great intensity on the palate.

On the palate, the wine is powerful yet precise. The acidity provides tension and length. The structure is firm, but never heavy. The finish is long and layered, with notes of almond, sea salt, and ripe yellow fruit. This is a wine that demands attention, unfolding layer by layer in the glass.

Would you like to order wines from Bénédicte et Stéphane Tissot online?

If available, you'll find the official fact sheet and additional information about this fine wine in the "Attachments" tab. We'll automatically send you these when you order this wine. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see your discount immediately when you select "Pick up" at the checkout page. We're located in Dordrecht, just off the A16 motorway with ample parking. Click here for our address. You can read full wine reviews from publications like Parker, Suckling, Vinous, and Wine Spectator.

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Wine and food pairings for the 2012 Château-Chalon

Coq au vin jaune with morels
The creamy sauce and earthy morels complement the spicy and nutty elements in the wine beautifully.

Slow-cooked veal fricandeau with sage
The tender meat and subtle spices combine with the powerful, complex aromas of Savagnin.

Comté of 24 months
The salty, nutty notes of the cheese enhance the layering of the wine.

Cod in beurre blanc with lemon
The fresh acidity and creamy character form a harmonious combination with the lively structure.

Roasted cauliflower with hazelnut and smoked paprika powder
The light roasted flavour and nutty tone complement the ripe, spicy Savagnin.