The Apremont cru (vineyard) is located toward the southern area of the alpine Savoie region, located in the French Alps. The cru was created by an avalanche in 1248 and has been an important source of vitculture for the centuries since. The Portaz family has been making excellent, mineral-driven wines from the native Jacquère grape for over thirty years. The vineyard is located at over 1,000 feet above sea level, allowing the Jacquère to ripen fully, while a strong diurnal shift helps preserve acidity in the grapes. This wine is made from 100% Jacquère, which is hand-harvested and pressed full-cluster. By keeping the stems intact, the juice is protected from premature oxidation and the must’s aromatics are preserved. The inclusion of stems also adds phenolic character to the wine. The must is fermented using indigenous yeasts at cool temperatures in stainless steel tanks, where it is aged on its fine lees. The lees contact adds further complexity to the wine and helps protect the wine from oxidation after bottling. This Vin de Savoie is an excellent addition to your repertoire if you enjoy wines with strong minerality and a representation of its terroir, such as Chablis or dry German Riesling. Wet stone, bee pollen, and Meyer lemons along with bright acidity make this wine immensely enjoyable on its own or as an accompaniment to a wide variety of foods, especially Swiss cheeses. Quiche anyone?