D3 France: Jura Flashcards

1
Q

Why was Jura once 10 times the size it is today?

A

A series of major setbacks following 1850
Milled you
Phylloxera
Arrival of the railway enabling transport of winds from the south of France to Paris
World wars
Led to the radical reduction in land under van

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2
Q

Who has been most attracted to the wines of Jura since the turn of the millennium? Why?

A

Sommeliers and wine enthusiasts

Because of its distinctive wines, especially those made from local varieties

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3
Q

What is the climate in Jura?

A

Moderate continental climate with relatively high rainfall above 1100 mm per year including significant rain during the growing season

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4
Q

When and how can rain be a threat to grape growing in Jura?

A
  • In early summer it can pose a threat to flowering and fruit set
  • Excessive rain in the vineyards can make any work in the Vineyard very difficult
  • Long periods of wet weather during the season exacerbated by the heavy clay oils means additional work to control the weeds and combat fungal diseases
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5
Q

How has climate change benefited the Jura?

A

It has brought significant extra warmth and the Jura enjoys good sunshine levels

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6
Q

What is the topography of the vineyards in the Jura?

A

Located on the west facing slopes of the Jura mountains at altitudes of between 250 and 400 m

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7
Q

What are the soil’s in the Jura?

A

Mainly clay and marl with limestone in some places

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8
Q

Why are many vineyards grassed between the rows?

A

To combat erosion due to the slope

To limit herbicide use

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9
Q

How are the vines pruned and trained? Why?

A

Replacement cane pruned at some height above the ground to mitigate the frost risk
Vertical shoot positioning to encourage the flow of air and to reduce the threat of fungal disease

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10
Q

Machine or hand harvesting?

A

Machine harvesting has become more popular except where slopes are too steep

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11
Q

Why have the yields averaged well below the maximum youth figures allowed in the decade to 2017?

A

Because of various weather hazards like frost, hail, heavy rain early in the season causing mold you outbursts and excessive heat/drought later in the season

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12
Q

What are the top five grape varieties of Jura?

A
Chardonnay (most planted, but a lot goes into Crémant)
Savagnin 
Poulsard 
Pinot noir
Trousseau
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13
Q

What is poolside vulnerable to?

A

Spring frosts (as it is very early budding)
Coulure
To all the fungal diseases (because it is thin skinned)

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14
Q

Advantages of Trousseau? Disadvantages?

A

Thick skins, giving it resistance to fungal diseases

Prone to poor flowering and coulure
Vigorous variety
Needs a warm sight
Susceptible to botrytis

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15
Q

Where does Trousseau need to be grown to ripen fully?

A

In a warm site:

  • warm gravels
  • warm lower part of the slope
  • well expose higher, steeper slope
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16
Q

How are conventional white wines typically made in Jura?

A

Fermented in stainless steel tanks or old barrels
Mid range fermentation temperatures to avoid fruity esters
Malolactic conversion is commonly used

17
Q

How are most red wines made in the Jura?

A

Macerated on the skins for a short time between 5 to 10 days
Temperature is limited to 30°C or below
Poulsard may be made with carbonic or semi carbonic
Some are aged in large old oak barrels for a few months before bottling
Trousseau and Pinot Noir may be kept on the skins for longer for a more structured wine and more flavor concentration
Aging in barrel for red wines is usually less than one year

18
Q

Is much new oak used in Jura?

A

No. Much wine making for both white and red wines is in old barrels of various sizes.

Both Watts and Red’s are usually matured in tank or an old wood barrels, preserving primary fruit and reducing cost

19
Q

How are some Estates making their Chardonnay?

A

In what is known as a Burgundian style
Barrel fermented
Possible lees stirring for added the richness

20
Q

How is Vin Jaune made?

A
  • Savagnin fermented to dryness
  • Aging in barrels with a head space
  • Thin layer of a flor type yeast develops (voile)
  • Barrels must not be topped up or moved for 60 months
  • can inoculate with selected yeast to create flor or allow process to happen naturally
  • to help happen naturally, can place in well ventilated cellar with seasonal temperature changes
21
Q

What is considered crucial to how the veil forms and how the oxidative wines develop in barrel?

A

The barrel aging seller location and conditions

22
Q

What happens to the alcohol level of Vin Jaune?

A

It rises by about 1° up to 13.5% to 15% ABV

This is due to the transpiration of water through the barrels

23
Q

What is Vin de Paille? How is it made in the Jura?

A

A sweet white wine made by drying the grapes of the vine
All varieties except Pinot Noirs are permitted
Wines must be above 14% ABV
Residual sugar levels are typically 70 to 120 g/L
Must be aged in Oak for a minimum of 18 months
Released know sooner than three years after vintage

24
Q

Name of the four AOC’s

A
  • Côtes du Jura AOC (regional appellation. Includes the more specific villages below. All wine styles may be made)
  • Arbois AOC (all wine styles may be made. Majority of Jura’s reds are here)
  • Château-Chalon AOC (Vin Jaune only)
  • L’Etoile AOC (white wine only including Vin Jaune and Vin de Paille)
25
Q

What are the grape variety and maximum yield rules for all AOC’s for white wines?

A

Savagnin and/or Chardonnay must make up a minimum of 80% of the blend
60 hL/ha

26
Q

What are the grape variety and maximum yield rules for all AOC’s for Rosé and red?

A

Pinot Noir, Poulsard and Trousseau must make up a minimum of 80%
55 hL/ha

27
Q

What are the grape variety and maximum yield rules for for Vin Jaune? Other rules?

A

Only Savagnin
60 hL/Ha
Except in Chateau-Chalon: 30 hL/ha
Must be under voile for a minimum of 60 months
No racking or topping up
Can only be sold from January 7 years after harvest
Bottled in 62 cL clavelin bottle

28
Q

Max yield for Vin de Paille?

A

20 hL/ha

29
Q

Types of businesses producing wines in Jura? Percentages?

A

Estates 50%
Negociants nearly 30%
4 co-ops accounting for the rest

Three companies account for nearly 50% of the one sold

30
Q

What percentage of the grape growing is organic?

A

20% of vineyards

Around twice the French average

31
Q

What contributes to Jura’s reputation for artisan Wines?

A

Organic grape growing and natural wine making

32
Q

What percentage of the wine is exported? Increasing or decreasing?

A

Close to 20%

Increasing rapidly over the 15 years to 2018

33
Q

What is the Percée du Vin Jaune?

A

A large annual wine fair held in the region that has done much to raise the profile of Vin Jaune and of Jura as a wine producing region