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Domaine Du Pelican Arbois Chardonnay 2018

750ml

SGD 73.00

91 points, Vinous

The 2018 Arbois Chardonnay is absolutely delicious. Bright and yet also generous, the Chardonnay captures the richness of this year quite well. Lemon peel, white flowers, mint and light tropical accents all run through this super-expressive, inviting Chardonnay. What a beautiful wine this is. I would open the 2018 in advance to allow a touch of reduction to blow off.

The product images shown are for illustration purposes only and may not be an exact representation of the final product.

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Wine Characteristics

Producer: Domaine Du Pelican
Country: France
Region: Jura
Appellation: Arbois
Style: White Wine
Grape Variety(s): Chardonnay
Vintage: 2018
Bottle Size: 75cl
Alcohol: 12.5%
Closure Natural Cork
Cellaring: Up to 10 years. Potential for aging.
Drinking Window: Enjoy now to 2028
Oak Aging: Around 30% of the harvest is aged in 350 to 500 litre barrels (including 5% in new oak barrels). The rest is placed in tuns and vats.
Organic: Yes
Biodynamic: Yes
Service Temperature: 10-12°C
Allergens: Contains Sulfites

Tasting Profile

  • Body: Light to Medium-bodied
  • Tannins:Supple
  • Acidity: Vibrant
  • Sweetness: Dry

Tasting Notes: The Domaine Du Pelican Arbois Chardonnay 2018 is a wine with a medium-bodied structure, supported by supple tannins and a vibrant acidity that balances the palate. It presents a dry character with a subtle sweetness that adds complexity. On the nose, aromas of ripe orchard fruits like pear and apple intertwine with delicate floral notes and a hint of toasted oak. The palate echoes these sensations, delivering flavors of citrus, white flowers, and a subtle minerality that adds a refreshing edge. The finish is long and elegant, leaving a lingering impression of fruit and a touch of spice.

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FOOD PAIRINGS

Seabass with carrot potato purree and spices

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Awards & Accolades

  • 17 points Jancis Robinson
  • 91 points Vinous

Discover the Winery: Domaine Du Pelican

Domaine du Pélican, situated in the Arbois AOC appellation of the Jura wine region, is a testament to the adventurous spirit of Guillaume d'Angerville and François Duvivier. Initially attracted to the potential of the region's Chardonnay, the duo ultimately settled on Jura for its geographical proximity to Burgundy and untapped potential. Now, Domaine du Pélican has flourished into an impressive 37 acres vineyard, predominantly dedicated to cultivating Savagnin, the region's flagship white grape. Domaine du Pélican employs meticulous, biodynamically-driven viticulture coupled with manual harvests. The vineyards, nestled on south-facing slopes, enjoy the benefits of ample sunlight, balanced by Jurassic marl and limestone-rich soil that provides adequate drainage. Although their portfolio includes red wines from Jura's three black grape varieties, their most distinguished offering is their Trois Cépages, a harmonious blend of Pinot Noir, Poulsard, and Trousseau. This wine offers complexity and depth, with each variety contributing to its unique flavor profile. However, the gemstone of Pélican's offerings is undoubtedly the Savagnin. Savagnin Ouillé, a non-oxidative style emphasizing the purity of the grape and terroir, is aged for ten months in neutral 350-liter barrels. Another Savagnin expression, the Grand Curoulet, comes from a meticulously rehabilitated parcel with a north-facing exposition, known for its late ripening and exceptional suitability for Savagnin. Domaine du Pélican's use of Burgundian techniques, such as the terroir-focused ouillé approach and single-vineyard bottlings, ensures wines of unrivaled purity and fresh minerality. Their Chardonnay, too, demonstrates the effectiveness of this approach, with single-vineyard selections from the cool, north-facing Grand Curoulet and the warmer En Barbi parcels offering contrasting but equally remarkable experiences. All in all, Domaine du Pélican combines respect for local winemaking traditions with innovative practices, resulting in a dazzling range of artisanal wines that encapsulate the essence of Jura.

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