France - Jura Flashcards
How are conventional Chardonnay and Savagnin wines typically made?
Fermented in stainless steel or old barrels and mid-range temperatures, as fruity esters are not desired.
MLC is commonly used.
Typically in old barrels of various sizes with very little new oak. Matured in either tank or old wood, preserving primary fruit and reducing cost.
Some estates make Chardonnay in a ‘Burgundian’ style: barrel fermented with possible lees stirring.
How are reds typically made?
Macerated on the skins for a short time (5-10 days) with temperatures limited to 30°C or below.
Poulsard may be made with carbonic or semi-carbonic maceration, contributing to a fruity style of wine.
Some are aged in large old oak barrels and casks for a few months before bottling and release.
Trousseau and Pinot Noir may be kept on the skins for longer for a more structured wine (concentration and tannin) with capacity to age in bottle.
Ageing in barrel is usually less than a year, and in old barrels of various sizes with very little new oak being used, to retain primary fruit and reduce cost.
How is Vin Jaune typically made?
By fermenting Savagnin to dryness, then ageing in barrel with a headspace. A thin layer of flor-type yeast develops, here called le voile.
The wine has to remain under floral for a minimum of 5 years, with a minimum of 6 in barrel.
Producers can choose to inoculate with selected yeasts to create flor, or allow the process to happen naturally by making sure the barrels are placed in a well-ventilated cellar with seasonal temperature changes.
The cellar location and conditions are crucial to how the veil forms and how these wines develop in barrel.
As the level of flor is thin and there is no fresh wine added, the wines develop the aromas of both biological and oxidative ageing.
Alcohol rises by about 1% to 13.5-15% due to the transpiration of watar through the barrels.
What is the typical style, quality and price of Vin Jaune?
Medium lemon to gold, pronounced bread dough, almond, ginger and green apple with high acidity. Dry, high alcohol and medium bodied. Renowned for being able to age for several decades in bottle.
Very good to outstanding and premium to super premium.
How are other wines made in a style similar to Vin Jaune?
Many Savagnin barrels are emptied earlier than those destined for Vin Jaune, then used make wines with light aromas from biological and oxidative ageing (having had 2-3 years), or to be blended with Chardonnay.
The Chardonnay may have been made conventionally, or also under veil.
How is Vin de Paille typically made?
Only small amounts are made.
Made by drying the grapes off the vine.
All varieties except Pinot are permitted.
Wines must be above 14% and have an RS of 70-120g/L.
Must be aged in oak for a minimum of 18 months and released no sooner than three years after vintage.
