After taking over the vines of a retiring neighbor in 2000, Peggy and Jean-Pascal Buronfosse were quick to adopt the biodynamic and natural winemaking techniques of Jean-Francois Ganevat (who also happens to live right down the road). In this part of southern Jura, there is a lot of clay running through the soils along with some marl which lends a hand to their wines being intensely mineral, opulent, and very focused. They let this Savagnin ferment with native yeasts and age in neutral barrels for three years before release without any added sulfur. Ripe notes of apple, clove, mango flesh, and baked pear rise from the glass. Intense minerals and succulent fruit on the palate allude to a salty and lingering finish.