FR: Jura, Savoie

Question 1

Savoie- climate and influencing factors?

Answer 1

In eastern france, borders switzerland, just south of Lac Léman (Lake Geneva), also moderated by Lake Bourget. Mountainous.

continental climate

Question 2

Vin de Savoie AOC

Answer 2

white: Jacquere*, Altesse (Roussette), Roussanne (Bergeron), Chardonnay, Chasselas

red/rose: Gamay, Mondeuse, Pinot Noir

sparkling: white and rose, labelled Crémant de Savoie since 2014. mostly Jacquere, but also Altesse and chardonnay

important crus: Chignin Bergeron, Marignan, Ripaille, Crépy

Question 3

Chignin-Bergeron

Answer 3

A cru of Vin de Savoie, produces 100% Roussanne wines

Question 4

List important crus of Vin de Savoie

Answer 4

Chignin-Bergeron (Roussanne)

Marignan
Ripaille
Crépy
(min 80% Chasselas)

Question 5

Roussette de Savoie AOP
grapes & communes

Answer 5

in Savoie, white from 100% Altesse

communes: Frangy, Marestel, Monterminod, Monthoux

Question 6

Seyssel AOP

Answer 6

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

Question 7

Bugey AOP - grapes and styles?

Answer 7

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

Question 8

Bugey AOP - sparkling styles / terminology?

Answer 8

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

Question 9

Roussette de Bugey AOC

Answer 9

dry, still white wines from 100% Altesse

Question 10

Jura soil types

Answer 10

Jurassic limestone (the Jurassic era was named for this region!)

Marl, and clay at lower sites

Question 11

Jura climate

Answer 11

continental, harsh cold winters.

Question 12

Jura main red grapes

Answer 12

Poulsard (Ploussard)
Trousseau
Pinot Noir

Question 13

Jura main white grapes

Answer 13

Chardonnay (Gamay Blanc)
Naturé (Savagnin, Traminer)

Question 14

Côtes du Jura AOC

Answer 14

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

Question 15

Arbois AOC wine styles

Answer 15

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

Question 16

L’Etoile AOP

Answer 16

Jura. white wines only

Principal Varieties: 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

Question 17

Château Chalon AOC

Answer 17

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

smallest AC in the Jura at 48 ha

Question 18

Vin Jaune
& producers

Answer 18

“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

Question 19

Vin de Paille

Answer 19

“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.

Question 20

Crémant de Jura AOP

Answer 20

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

Question 21

Macvin du Jura

Answer 21

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.

it may be red, white, or rosé, and must be aged for 10 months in oak after mutage.

chardonnay, savagnin, pinot noir, poulssard, trousseau

Question 22

Jura Vin Jaune appellations

Answer 22

Côtes du Jura
Arbois
Château Chalon
l’Étoile

Question 23

Jura Vin de Paille appellations

Answer 23

Côtes du Jura
Arbois
l’Étoile

Question 24

Bugey Montagnieu

Answer 24

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

Question 25

Bugey Cerdon

Answer 25

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

Question 26

Bugey Pétillant

Answer 26

Blanc: min 70% Chardonnay, Jacquere, Molette

Rosé: min 70% Gamay and Pinot Noir

traditional method, min 9 months on lees

Question 27

Bugey Manicle

Answer 27

Blanc: 100% Chardonnay
Rouge: 100% Pinot Noir

Question 28

Jean-François Ganevat

Answer 28

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.

Question 29

Domaine du Pelican

Answer 29

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)

Question 30

Ouillé

Answer 30

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

Question 31

Domaine Overnoy Crinquand

Answer 31

based in Pupillon, Arbois, Jura

they make cremant, chardonnay, savagnin, trousseau, ploussard