10. Jura

Question 1

Comment on Jura’s climate and grape growing, incl varieties in the AOC.

Answer 1

Climate and Grape Growing

• Mod Cont, high rain 1100mm pa, also in grow season
• W-f slopes Jura mntns 250 – 400m
  
  • clay, marl, some limestone
• Vineyard work challenging:
  
  • yield 50% reduced >>(rain [fl/fr]; hail; frost; fungal disease)
  • grass between rows means herbicide only immed under vine
  • harvest by mach except if too steep

Varieties

• CH; Savagnin
• Poulsard; PN; Trousseau

Savagnin: conventional white & oxidative styles “Vin Jaune”

• Buds early (frost), thick skin > resists rot
• Thrives on limestone, hi acid, m lemon, apple, m body, m alc

Poulsard

• Buds early (Frost, coulure). Thin skin (fungus). Hi maint in the VY
• Ripens early (misses aut rain)

Trousseau

• BBR, Coulure. Vig – Can Mgt nb. Needs warm site to ripen

Question 2

Describe the appellations and the rules for conventional wines from the Jura region.

Answer 2

Appellations

• Cotes du Jura AOC maj white, 5 wine styles
• Arbois AOC all five stles maj of Juras reds
• Chateau-Chalon AOC in Jaune only (30hl/ha**), 60m Voile no rack/top-up. Mb sold Jan 7 yrs after harvest. 62 cl clavelin bottle
• L’Etoile AOC white only incl Vin Jaune; Vin de Paille

Conventional Red / Rose /White Wine Rules

White 80% Savagnin +/CH 60hl/ha

• Simple fruity
  
  • SS, mid range, maloc (hi acid)
  • short mat tank/old wood
• Or Burgundian
  
  • barrel ferment, lees stirring,

Red , Rose [80% blend of PN, Poulsard, Trousseau], 55hl/ha

• pre mac ~10days or more
• 30C max ferm – fruity preserved
• usually no more than 12m barrel ageRed , Rose
  
  • 80% PN, Poulsard, Trousseau, 55hl/ha;
  • cold soak; 30C max ferm (or SCarb);
  • up to 12m old oak age

Question 3

Descirbe Vin Jaune - and other oxidative styles

Regulations?

Winemaking?

Answer 3

Vin Jaune & Other Oxidative Styles

• 100% Savagnin – ferm to dry (comm or ambient) – age in barrel with ullage
• Le Voile dev & barrels not topped up 60m ~ location influences how voile develops (flor)
• Transpiration results in alc concentration 13.5% – 15% abv
  
  • Some withdrawn 2-3 yrs for oxi Savagnin or blend with CH (rejected for VJ)
• m/m+ lemon to m gold colour, pron dough, walnuts, ginger, green apple, hi acid,
• dry, hi acid, h alc, m body
• Chat Chalon 30hl/ha, rest 60hl/ha

Vin de Paillle: 20hl/ha

• Sweet, grapes dried on the vine
• All var except PN; RS 70-120g/l; wines mb hi al
• oak aged : min 18m
• released no earlier 3 years after vintage

Question 4

Describe the Jura wine market

Answer 4

Business and Market Structure

• 50% Estate, 30% Negoc, rest 4 CoOps
• Hi focus organic, natural wine, artisanal wine
• 3 companies account for 50% of wine sold (Boisset)
• Extremely high vintage variation
• 20% Export
• Percée du Vine Jaune – annual fair