Fuller-bodied, dry, textural beauty. The extremes of Chardonnay come together here: briny tang, high acidity, minerals, tropical fruit, citrus, and a touch of cream & butter. A serious white wine to be paired with strong cheeses and heavy white proteins dressed with cream and mushroom sauces. Perennial bargain from the Jura.
Region
Specifications
-
Varieties
Chardonnay -
Vintage
2018 -
Bottle Size
750ml
Critic Reviews (1)
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Mike Bennie
A mix of vineyards across the folio of Tissot. Chardonnay a forte of this wonderful vigneron. Argile et calcaire, screams the back label! Mon dieu! All biodynamic vines too. Wonderful wine that’s more character-filled and rich than most of Tissot’s chardonnay, a bit more gras, but no slouch, just denser, toasty, honeyed, not really though, not like it’s soft, it feels brittle, placed on a salted cracker, licks of lemon curd too. Persistent is this wine, everlasting minerality and that salty kick that gives me a kick. It’s Flavour Town starring chardonnay but located in the hamlets of Jura. Complex, savoury, so darn delicious. A very detailed, wonderful Jura-strong wine. Love it.
A mix of vineyards across the folio of Tissot. Chardonnay a forte of this wonderful vigneron. Argile et calcaire, screams the back label! Mon dieu! All biodynamic vines too. Wonderful wine that’s more character-filled and rich than most of Tissot’s chardonnay, a bit more gras, but no slouch, just denser, toasty, honeyed, not really though, not like it’s soft, it feels brittle, placed on a salted cracker, licks of lemon curd too. Persistent is this wine, everlasting minerality and that salty kick that gives me a kick. It’s Flavour Town starring chardonnay but located in the hamlets of Jura. Complex, savoury, so darn delicious. A very detailed, wonderful Jura-strong wine. Love it.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Olive
• Anchovy and Artichoke Blanco Pizza
Blanco Pizza
with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
Expand recipe
Food Pairing
• Olive • Anchovy and Artichoke Blanco Pizza
Blanco Pizza with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
Shipping & Returns
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Returns
- Sale price
- $71.00
- Regular price
- $71.00