Sixty-year-old vines. Barely imported
2021 Domaine des Ardoisieres Cuvee Silice Blanc
Domaine des Ardoisières is widely recognized as the single greatest producer in Savoie, single-handedly placing the steep, alpine slopes of eastern France on the global fine wine map. Founded on terraced hillsides previously abandoned since Roman times, master winemaker Brice Omont farms the estate's ultra-steep vineyards under strict Demeter biodynamic certification. The 'Silice' Blanc is sourced entirely from old-vine Jacquère grown on glacial scree and schist soils in the shadow of the Frenc…
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Tasting notes
Aroma
Green apple, lemon peel, white peach, jasmine, crushed quartz, and crushed alpine stone.
Palate
Electric and bone-dry with crisp citrus, stony minerality, and a saline finish.
White Wine Body Profile
In Detail
Electric, mineral-driven alpine white brimming with citrus, white flowers, and flint.
Domaine des Ardoisières is widely recognized as the single greatest producer in Savoie, single-handedly placing the steep, alpine slopes of eastern France on the global fine wine map. Founded on terraced hillsides previously abandoned since Roman times, master winemaker Brice Omont farms the estate's ultra-steep vineyards under strict Demeter biodynamic certification.
The 'Silice' Blanc is sourced entirely from old-vine Jacquère grown on glacial scree and schist soils in the shadow of the French Alps. In the cellar, Omont ferments the fruit with native yeasts in stainless steel tanks, preserving the variety’s thrilling, laser-sharp purity and mountain-fresh vitality without heavy oak manipulation.
In the glass, it shines a brilliant pale straw. Aromas of crisp green apple, lemon peel, white peach, jasmine, and wet crushed quartz lift with striking mountain freshness. The palate is bone-dry, weightless, and piercingly mineral, carrying citrus zest and cool saline tension through a long, thirst-quenching finish.
This is a pristine benchmark of biodynamic alpine winemaking. Uncork it alongside a piping-hot Raclette, fresh oysters, fondue, grilled river trout, or goat cheese.