Jura

One of the smallest vineyards in France

Located in the Jura and Franche-Comté, the Jura wine region occupies a 50 miles long, 4 miles wide north-south strip along the Jura massif. It is one of the smallest vineyards in France covering 2000 hectares. It benefits from a semi-continental climate with often brutal climatic variations, very cold winters and generally hot and dry summers. The vineyards enjoy different microclimates depending on the changing terrain and the often highly variable sun exposure. The Jura region has four protected designations of origin: Arbois AOC, Côtes du Jura AOC, l'Etoile AOC and Château-Chalon AOC.

SAVAGNIN REIGNS SUPREME

Three grape varieties dominate, Poulsard and Trousseau for the red and rosé wines, Savagnin for the white wines. The grape variety that reigns supreme is Savagnin (nearly 20% of the vineyard): high quality and low yielding variety, it gives powerful and original white wines cabable for ageing with aromas of walnuts and gunflint. Savagnin is also the grape variety of the famous Vin Jaune.

THE BREAKTHROUGH OF VIN JAUNE

The Jura region produces red, rosé, white and sparkling wines. The region is known for its production of white wines, especially for its Vin Jaune (61%) and Vin de Paille.

Nicknamed "The Gold from Jura" (l'Or du Jura), Vin Jaune is made exclusively from a single local grape variety, Savagnin. The appellations that produce Vin Jaune are Arbois, Côtes du Jura, Château-Chalon and Etoile.

With nutty aromas, these dry Vin Jaunes are the most characteristic wines of the Jura vineyards. They are always sold in the famous 62 cl bottle called "clavelin".

Made from a single grape variety called Savagnin, the Vin Jaune is aged in old oak barrels which are not topped up and therefore an air gap appears above the wine due to evaporation. This causes a film of yeast to form on the surface of the wine, protecting it against oxidation. This method is what creates the famous and unique “vin jaune” flavour: The formation of the film leads to the transformation of ethanol into ethenal, releasing the fresh nutty and apple aromas. Over the years, the Percée du Vin Jaune has become one of the most important wine festivals in France, attracting more than 45,000 visitors per year. The programme includes learning about the production methods, the tasting of Jura wines, a Vin Jaune cooking competition, a sommelier competition and the largest auction of old vintages in Europe.

VIN DE PAILLE

Unlike Vin Jaune, Vin de paille is made by passerillage: the best bunches of grapes are spread out on straw, racks or hung on wires to be aerated and dried. The drying of the grapes increases the sugar content. Once their sugar content is optimal, which does not happen until the end of December, they undergo a long pressing that can last up to 24 hours. The small amount of juice obtained is carefully fermented for a long period of time. The result is a rare, naturally sweet wine that goes well with desserts: Vin de Paille.

In general, Jura wines are an important part of the Franc-Comtoise cuisine and go wonderfully well with local products: Chicken with morels, Coq au Vin Jaune, Mont d'Or cheese.