Jura Flashcards
What attracted sommeliers and wine enthusiasts to the Jura region?
Distinctive wines especially those from local varieties
What is the climate in Jura?
Continental.
Relatively high rainfall including during growing season.
Climate change led to extra warmth.
Good sunshine levels.
What are the natural risks in Jura?
Spring frost sand hail.
Where are the vineyards in Jura?
West facing slopes of the Jura Mountains.
250-400m altitude.
What are the soils of Jura?
Clay and marl, some limestone.
What training method is used in Kura and why?
Replacement cane with VSP and trained high.
Manage spring frosts and improve airflow.
What is the max yields in Jura?
Moderate but reality is low at 20s, due to hazards.
How do growers manage erosion in the vineyard?
Grow grass between rows.
What are the main grapes of Jura?
Chardonnay Savagnin Poulsard Pinot Noir Trousseau
What is the characteristics of Savagnin and the style of conventional wines?
Early budding and thick skinned so good resistance to fungal diseases.
Like steep slopes with marl.
High acidity, medium alcohol, medium body, medium (-) intensity, lemon, apple.
What are the key characteristics of Poulsard and style of wine?
Early budding and early ripening.
Prone to coulure. Thin skinned so risks of all fungal diseases.
Pale ruby, high acidity, medium alcohol, light body, low intensity, redcurrants, cranberry.
Good to very good.
Mid priced to premium.
What are the main characteristics of Trousseau and general wine style?
Needs warm site to ripen fully.
Thick skinned so resistant to fungal diseases but prone to botrytis bunch rot, coulure and poor flowering.
Vigorous.
Pale ruby, medium to high acidity, medium, light to medium (-) body, low to medium tannins, low intensity, red cherry.
Good to very good.
Mid priced to premium.
What are the main winemaking techniques for conventional white wines from Jura?
Stainless steel or old barrel fermentation.
Mid range fermentation temperatures.
MLC used.
Maturation in tanks or old wood barrels of varying sizes.
Some are made in Burgundian style, ie barrel fermented with possible lees stirring.
What are the main red winemaking techniques in Jura?
Short skin maceration.
Fermentation at 30 degrees or below.
Poulsard May use carbonic or semi carbonic maceration.
Some aged in large old oak casts before releasing, usually less than a year.
Trousseau and Pinot Noir May have slightly longer skin maceration for concentration and structure for ageing.
What grapes are used for Vin Jaune and the ageing requirements?
Savagnin.
5 years under Flor (le voile) and 6 years overall in barrel.
