Tony Bornard Mammouth Georgien 2020

Tony Bornard Mammouth Georgien 2020 is a wildly characterful Savagnin from the Jura, crafted in a Georgian-inspired style that pushes the boundaries of what white wine can be. This is a cuvée for adventurous drinkers: textural, aromatic, and deeply expressive of both variety and place. Drawing on ancient Georgian techniques and Jura’s long history with Savagnin, it offers a distinctive intersection of tradition and experimentation in the glass.

Tasting Notes
In the glass, Mammouth Georgien 2020 typically shows a deep golden to amber hue, hinting at extended skin contact and a richly textured profile. The nose is intense and layered, with notes that may suggest dried orchard fruits, citrus peel, quince, wild herbs and chamomile, along with subtle spicy and tea-like nuances that come from the skin contact and amphora (qvevri) influence. On the palate, expect a firm, grippy structure, with tannins more reminiscent of a light red than a classic white—balanced by lively acidity and a savory, saline core. Flavors often evoke dried apricot, candied lemon, orange oil, and stone fruit skin, supported by gentle nuttiness and a touch of earth and spice. This is a wine that evolves in the glass, gaining complexity with air. It has the structure to age for several years, developing more honeyed, nutty and tertiary notes over time while retaining its characteristic tension.

Production
Sourced from Jura vineyards planted to Savagnin, Mammouth Georgien reflects the region’s cool climate and limestone-rich soils, which contribute to its vivid acidity and mineral backbone. Grapes are typically harvested by hand to ensure pristine fruit and careful selection in the vineyard. The defining feature is its vinification: inspired by Georgian traditions, the wine is made with extended skin contact and raised in amphora or similar vessels, allowing for gentle micro-oxygenation, fine tannin extraction, and a more textural mouthfeel. Fermentation is usually spontaneous with native yeasts, and the wine is crafted with a minimal-intervention philosophy, capturing Savagnin in a raw, unadorned, and highly characterful form.

Food & Serving
Mammouth Georgien 2020 shines at the table, where its structure and complexity open up a broad range of pairing options. Try it with charcuterie, aged cheeses (particularly Comté or other hard Alpine cheeses), roast poultry, braised rabbit, spiced vegetable dishes, or Middle Eastern and Caucasian-inspired cuisine featuring herbs, nuts, and grilled meats. It also pairs beautifully with umami-rich dishes like mushroom ragù or miso-roasted vegetables. Serve slightly cool, around 12–14°C (54–57°F); too cold and you’ll mute its aromatics and texture. A gentle decant of 30–45 minutes is recommended to let the wine relax and show its full aromatic range.

Producer
Tony Bornard is part of the new wave of energetic Jura vignerons, building on the regional legacy established by his father, the influential natural winemaker Philippe Bornard. From his base in the tiny village of Pupillin, Tony has quickly gained a reputation for highly expressive, low-intervention wines that foreground terroir, texture, and individuality. Working organically and favoring wild fermentations, low or no added SO₂, and experimental élevage (including amphora and various unconventional vessels), he has become one of the notable voices in contemporary Jura wine. Cuvées like Mammouth Georgien highlight his willingness to bridge Jura’s deep tradition—especially with Savagnin—with ancient methods from other regions, making his wines sought-after by natural wine enthusiasts worldwide.