Jura Flashcards
What percentage of land under vine in France does the Jura represent? Was this historically the case?
.5% today, but once represented 5%. Decline since 1850 due to mildew, phylloxera, the railways connecting Southern France to Paris, and world wars
What are the primary varieties of the Jura?
Savagnin and Chardonnay for whites, Poulsard, Trousseau and Pinot Noir for reds
Describe the climate and growing environment of the Jura
Moderate continental climate with high rainfall, which can threaten flowering and fruit set. Wet environment demands additional labor to control weeds and combat fungal disease. Climate change has increased sunshine levels. Vineyards are on west-facing slopes of the Jura Mountains between 250 and 400 M. Many vineyards are grassed between rows to reduce erosion and limit herbicide use. Replacement-cane pruning high enough to reduce frost risk, VSP to encourage airflow. Machine harvest where possible
Describe the soils of the Jura
Primarily heavy clay soils, whicch retain water and challenge growing, along with marl and some limestone patches
What are the percentage share of grapes planted in the Jura?
Chardonnay 40%, Savagnin 20%, Poulsard 15%, PN 17%, Trousseau 13%
What is Chardonnay primarily used for in the Jura?
Cremant du Jura
Describe Savagnin
White variety made for conventional wines and oxidative styles (Vin Jaune). Early budding, thick-skinned, resistant to fungal disease, and does best on steep, marl slopes
Describe Poulsard
Most planted black variety in the Jura. Very early-budding, prone to frost, coulure, and gunal diseases (thin-skinned). Early-ripening, pale color, low intensity red fruit, low tannin, high acid, light body
What is Pinot Noir used for in the Jura?
Cremant du Jura, and increasingly seen as a single variety wine
Describe Trousseau
Black, thick-skinned variety resistant to fungal disease (but vulnerable to botrytis). Prone to poor flowering and coulure. Vigorous and requires canopy management. Does best in warm sites (gravel soil) and on warm, low slopes. Pale color, low intensity red fruit, low to med tannin, med to high acid
Describe white winemaking in the Jura
Savagnin and Chardonnay are typically fermented in stainless or old barrels at mid temp, fruity esters are not desired. Malo is typical. Some producers make “Burgundian” style Chard with barrel fermentation and lees stirring
Describe red winemaking in the Jura
Short maceration (5-10 days), at 30C o below. Poulsard may be carbonic or semi-carbonic. Some aging in large oak barrels before release. Trousseau and PN may have longer macerations for more structured wine for bottle age. Barrel aging usually less than one year. New oak is rare
Describe Vin Jaune and its winemaking
Distinctive oxidative white made by fermenting Savagnin to dryness and aging in barrels with headspace. A layer of flor-type yeast develops, called le voile. Wine must remain under flor for minimum 5 years, total aging 6 years in barrel. Flor may be inoculated or ambient (by placing barrels in a ventilated cellar with seasonal temperature changes). Cellar location and conditions are crucial. Alc rises about 1% during aging due to transpiration of water through the barrels
Does all oxidative Savagnin remain in barrel for the 6 years required to call it Vin Jaune?
No, many are withdrawn after 2-3 years under flor and released, or may be blended with Chardonnay (which may itself have been under flor), offering diverse oxidative style options
What distinguishes Vin Jaune from other oxidative whites?
Intensity of dough, walnut, ginger, and green apple flavor, high alcohol, and ability to age (multiple decades)
