FR: Jura, Savoie Flashcards
Savoie- climate and influencing factors?
In eastern france, borders switzerland, just south of Lac Léman (Lake Geneva), also moderated by Lake Bourget. Mountainous.
continental climate
Vin de Savoie AOC
styles
grapes
crus
white: Jacquere*, Altesse (Roussette), Roussanne (Bergeron), Chardonnay, Chasselas
red/rose: Gamay, Mondeuse, Pinot Noir
sparkling: white and rose, blanc only labelled Crémant de Savoie since 2014. mostly Jacquere, but also Altesse and chardonnay
important crus: Chignin Bergeron, Marignan, Ripaille, Crépy
Chignin-Bergeron
A cru of Vin de Savoie, produces 100% Roussanne wines
List important crus of Vin de Savoie
& major grapes in each
Chignin-Bergeron (Roussanne)
Marignan
Ripaille
Crépy
(min 80% Chasselas)
Roussette de Savoie AOP
grapes & communes
in Savoie, white from 100% Altesse
communes: Frangy, Marestel, Monterminod, Monthoux
Seyssel AOP
to the north of Lake Bourget, in Savoie
dry and off dry still: 100% Altesse
Varietal-Labeled Molette (Tranquille): 100% Molette
sparkling: min 75% Molette, min 10% Altesse, and Chasselas. traditional method, min 9m lees
Bugey AOP - grapes and styles?
to the west of Lake Bourget, in Savoie
still wines of all 3 colors, sparkling white and rose (traditional method), sparkling rose (ancestral method) - Bugey Cerdon
Bugey AOP - sparkling styles / terminology?
Bugey Vin Mousseux/Pétillant: traditional method, must be aged for a min. 9 months on the lees prior to disgorgement.
Bugey “Montagnieu” Vin Mousseux/Pétillant: traditional method, must be aged for a min. 12 months on the lees prior to disgorgement.
Bugey “Cerdon”: Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey “Cerdon” must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited. Min 40 g/l RS
Roussette de Bugey AOC
dry, still white wines from 100% Altesse
Jura soil types
Jurassic limestone (the Jurassic era was named for this region!)
Marl, and clay at lower sites
Jura climate
continental, harsh cold winters.
Jura main red grapes
Poulsard (Ploussard)
Trousseau
Pinot Noir
Jura main white grapes
Chardonnay (Gamay Blanc)
Naturé (Savagnin, Traminer)
Côtes du Jura AOC
styles
grapes
Blanc, Rosé, Rouge, Blanc Vin de Paille, Blanc “Vin Jaune”
whites are typically 100% Chardonnay, Savagnin may be blended in
reds: Poulsard, Trousseau, Pinot Noir
rosé: all 5 grapes, usually in vin gris style
vin de paille: Chardonnay, Poulsard, Savagnin, and Trousseau
vin jaune: 100% Savagnin
Arbois AOC wine styles
Most planted AC in the jura at 812 ha. all styles - white, rose, red,
Vin Jaune from Savagnin
Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin
Arbois Pupillon: commune can append it’s name
L’Etoile AOP
Jura. white wines only
Blanc: Min. 80% Combined Chardonnay and/or Savagnin
Accessory Variety: Poulsard
Vin de Paille: Chardonnay, Savagnin, Poulsard
Vin Jaune: 100% Savagnin
appellation takes it’s name from a local fossil
Château Chalon AOC
Vin Jaune from Savagnin, grown on local limestone and marl.
Wines must be aged in oak until December 15 of the sixth year following the harvest without topping, including at least 60 months under the “voile”,, and may be released on January 1 of the seventh year following the harvest
smallest AC in the Jura at 48 ha
Vin Jaune
& producers
“yellow wine” made from Savagnin in the Jura. It is deliberately oxidized and may age for decades. After fermentation, the wine is kept in barrel until December 15th of the 6th year following harvest. The wine is not topped off, and a voile, or veil develops. The voile is a film-forming yeast that covers the wine’s surface, similar to flor on Sherry.
Resulting wine is aldehydic- nutty aromas and flavors.
Bottled in a clavelin- a 62 centiliter bottle
producers: Domaine Rolet, Michel Tissot, Domaine Jean Macle, Emmanuel Houillon - Pierre Overnoy
Vin de Paille
“straw wines”
in the Jura- may be labeled as Arbois, L’Etoile, or Côtes du Jura. Ripe, but not botrytised grapes are left to dry for a minimum of 6 weeks after harvest. Must weight surpasses 320 grams per liter, wines have pronounced alcohol of at least 14%, high levels of RS, and plenty of acidity. Wines aged min 3 years, including at least 18 months in neutral wood.
Crémant de Jura AOP
blanc: min 70% Chardonnay, Pinot Noir and/or Trousseau (PG & Poulssard also allowed)
rose: Min 50% combined Pinot Noir, Pinot Gris, Trousseau, and/or Poulsard
min 9% abv
Traditional Method Secondary Fermentation
min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
Min. 3.5 atmospheres of pressure
Macvin du Jura
Macvin is a vin de liqueur (fortified). It is made from aged marc (distillate of pomace, skins, seeds), added to unfermented grape must, resulting in a sweet, unfermented, alcoholic grape juice.
fortification with eau-de-vie of at least 52% abv. (the eau-de-vie must be aged in oak for at least 14 months prior to mutage)
it may be red, white, or rosé, and must be aged for 10 months in oak after mutage.
chardonnay, savagnin, pinot noir, poulssard, trousseau
Jura Vin Jaune appellations
Côtes du Jura
Arbois
Château Chalon
l’Étoile
Jura Vin de Paille appellations
Côtes du Jura
Arbois
l’Étoile
Jura AOC NOT making Vin de Paille?
Château Chalon AOC. only Vin Jaune
Crémant du Jura
Macvin du Jura
Bugey Montagnieu
Rouge: 100% Mondeuse
Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% combined Mondeuse, Chardonnay, and Altesse
Accessory Varieties: Gamay, Molette, Jacquère, and Pinot Noir
traditional method, 12 months on lees
Bugey Cerdon
méthode ancestrale sparkling
Vin Mousseux Rosé: Gamay and Poulsard- cannot be only Poulsard
min. 2 months on the lees
min. pressure of 3 atmospheres
min 40g/l RS
Bugey Pétillant
grapes
method
Blanc: min 70% Chardonnay, Jacquere, Molette
Rosé: min 70% Gamay and Pinot Noir
traditional method, min 9 months on lees
Bugey Manicle
Blanc: 100% Chardonnay
Rouge: 100% Pinot Noir
Jean-François Ganevat
based in the Jura, bottles Côtes du Jura. Only 8ha planted, but 17 varietals. 35-40 cuvées produced each year. known for crazy blends, very long lees aging on white wines- helps as a sort of preservative (?) because they also use very minimal sulfur.
Domaine du Pelican
founded by Guillaume d’Angerville, of Marquis d’Angerville, based in Arbois, Jura.
First vintage 2012 made from 5ha of biodynamically farmed vines. Now 37ha, mostly planted to white varieties
Known for their chardonnay made in ouillé style (topped up / not super oxidative)
Ouillé
In the Jura, ouillé indicates that barrels are topped up with wine to prevent the oxidative character and flor yeast that is characteristic of old school classic Jura. Almost all modern Jura whites are made in this way
Domaine Overnoy Crinquand
based in Pupillon, Arbois, Jura
they make cremant, chardonnay, savagnin, trousseau, ploussard
