Aymerick Geantet is a Gevrey-Chambertin native who has spent some years cutting his teeth at Domaine Prieuré Roch, one of Burgundy's most prestigious domaines. At 23 years old, Aymerick launched his solo project, Plume. The fruit comes from an area known as Sud Revermont in Rotalier, Jura, a mosaic of clays and calcareous limestone soils and home to some of the Jura's most iconic names: Ganevat, Labet, Buronfosse. Here, he cultivates Savagnin, Chardonnay, and Pinot Noir, producing pure and gastronomic expressions of each varietal embodying the region's essence. 

Aymerick practices what he learned at Prieuré Roch in the cellar, executing a low-intervention mentality and minimal sulfur applications. Fruit is destemmed, vinified in steel, and aged in old oak barrels for ten months. All the wines are bottled without fining or filtration. 

Aymerick's wines are initially modest, but after exposure to air, their distinct levels of complexity slowly unfold. Stylistically, Plume Blanc (ouillé) speaks to a Rhône white, falling somewhere between mineral & citrus driven to nutty, honeyed & savory, all while the nose and palate queue dried fruit and pistachio—quintessential Jura. Speaking in gastronomic capacity, the Plume Blanc would bring a Poulet au Vin Jaune du Jura to its knees. And remember the morels.

Grape: Chardonnay & Savagnin 

Viticulture: Organic & biodynamic, low sulfur