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D3 Take 2 > Jura > Flashcards

Jura Flashcards

1
Q

What country does Jura border?

A

Switzerland

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2
Q

Jura used to be 10 times its size today (now 1.850 ha) in 1850. Name a few set backs.

A

Mildews, phylloxera, arrival of railway (south France to Paris) and world wars.

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3
Q

Climate in Jura?

A

Cool continental.

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4
Q

Amount of rain in Jura?

A

Above 1.100 mm per year

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5
Q

What aspect does the vineyards have on the Jura mountains, and between what altitudes?

A

West facing between 250 and 400 m.

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6
Q

Describe the soil in Jura.

A

Most are mainly clay and marl, with limestone in some places.

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7
Q

Why is cover crop common between rows in Jura?

A

To reduce erosion on the sloping hillside vineyards.

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8
Q

Yields in Jura average well below max. Name four reasons for that.

A

Frost, hail, early rain causing mildew, excessive heat/drought in late season.

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9
Q

Name top 5 varieties in Jura.

A

Chardonnay, Savagnin, Poulsard, Pinot noir and Trousseau

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10
Q

Chardonnay is the most planted variety in Jura, most of it is used to what wine style?

A

Crémant du Jura

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11
Q

Savagnin is used for both conventional white wine and oxidative wine styles. But when does it bud? And why does it have good resistance to fungal diseases?

A

Buds early, prone to spring frost. Savagnin is thick-skinned.

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12
Q

Typical tasting note for conventional Savagnin wine?

A

High acidity
Medium(-) intensity of lemon and apple
Medium body
Medium alcohol

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13
Q

Name the most planted red variety in Jura.

A

Poulsard

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14
Q

When does Poulsard bud? Being thin-skinned it is prone to what? It is also prone to coulure which leads to what?

A

Poulsard buds early and is prone to spring frost. As thin-skinned it is prone to all the fungal diseases. As Poulsard is prone to coulure yields are often affected.

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15
Q

Typical tasting note for Poulsard.

A

Very pale ruby
Low intensity redcurrant, cranberry
Low tannins
High acidity
Medium alcohol
Light body

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16
Q

Quality and price for Poulsard wines?

A

Good to very good. Mid- to premium priced

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17
Q

Trousseau is thick-skinned and thus have resistance to what? Trousseau is prone to coulure and poor flowering - what can that lead to? The variety is also vigorous - how do you deal with that as a grower?

A

Trousseau is fairly resistant to fungal diseases (except botrytis bunch rot). Coulure can often lead to low yields. Due to be very vigorous careful canopy management is a must.

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18
Q

Trousseau need a warm site to fully ripen. Where do you find most warmth?

A

On sites with warm gravel, on the warm lower part of the slope or on the well-exposed higher steeper slope.

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19
Q

Tasting note for Trousseau.

A

Pale ruby
Low intensity red cherry
Low to medium tannins
Medium to high acidity
Medium alcohol
Light to medium(-) body

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20
Q

Quality and price for Trousseau

A

Good to very good and mid- to premium priced

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21
Q

Savagnin and Chardonnay in Jura are typically fermented in steel tanks or old barrels. At what temperature? Why?

A

Mid-range temperature because fruity esters are not desirable.
Malolactic conversion is often carried out.

22
Q

Poulsard is sometimes med with carbonic or semi-carbonic maceration. Why?

A

It contributes to a fruity wine style

23
Q

Some estates in Jura make Chardonnay in what is called Burgundian style. What does that mean?

A

Barrel fermentation and possible lees stirring for added richness.

24
Q

Red winemaking in Jura is highly variable. But in general, how long is skin-maceration? And what is the fermentation temperature?

A

5-10 days. Temperature is 30 degrees or below

25
Q

Shortly describe how Vin Jaune is made.

A

Savagnin grapes are fermented to dryness.
Aged in barrels with headspace; a thin layer of Flor-type yeast develops
Has to remain under Flor for a minimum of 5 years
Total ageing requirement of six years in barrel

26
Q

Producers of Vin Jaune may choose cultured yeast to create flor, or allow it to happen naturally. What has to be fulfilled to make it happen naturally?

A

Make sure the barrels are placed in a well-ventilated cellar with seasonal temperature changes.

27
Q

Cellar conditions are considered crucial to form a great flor for Vin Jaune. The wine develops aromas of both biological AND oxidative ageing. Why?

A

The level of flor is thin and no fresh wine is added.

28
Q

The alcohol level in Vin Jaune rises by approx 1% up to 13,5% - 15%, why is that?

A

Due to water evaporation from the barrel.

29
Q

Tasting note for Vin Jaune

A

Medium lemon to medium gold
Pronounced intensity of bread dough, almond, ginger, green apple
High acidity
Dry
High alcohol
Medium body

30
Q

Quality and price for Vin Jaune?

A

Very good to outstanding, premium to super-premium in price

31
Q

There are also other oxidative wines made in Jura. Name two differences from how Vin Jaune is made.

A

Barrels are withdrawn much earlier, gives lighter less concentrated aromas of biological and oxidative ageing. Blended with Chardonnay

32
Q

In Jura they also make a sweet wine made with grapes dried off the wine. What is it called?

A

Vin de Paille

33
Q

All Jura varieties are permitted to make Vin de Paille except one. Which one? What is minimum alcohol?

A

Pinot noir. Vin de Paille must be above 14% abv

34
Q

Residual sugar levels for Vin de Paille are usually between 70-120 g/L. How many months do they have to be in oak? And what is the earliest release?

A

Must be in oak for 18 months and can’t be released until earliest 3 years after vintage.

35
Q

Vin de Paille can be made in two styles. Which?

A

Oxidative with no topping up and a fresher style.

36
Q

Most wine produced under the largest Jura AOC is white. But all 5 styles are permitted. Name the AOC and the 5 styles.

A

Côtes du Jura. Red, white, rosé, Vin Jaune and Vin de Paille

37
Q

The majority of Jura’s red wine is made in this appellation surrounding the town with the same name. All 5 styles are permitted. Name the appellation.

A

Arbois AOC

38
Q

Name the Jura appellation solely for Vin Jaune. 54 hectares are planted.

A

Château-Chalon AOC

39
Q

Name the Jura appellation solely for white wines, including Vin Jaune and Vin de Paille.

A

L’Etoile AOC. Just west of Château-Chalon AOC.

40
Q

All the appellations in Jura share the same production rules. For white wines there has to be what percentage of what grape variet(ies)? What is max yield. What wine styles are excluded?

A

Minimum 80% of Savagnin and/or Chardonnay. Max yield 60 hL/ha. Excluded are Vin Jaune and Vin de Paille

41
Q

For red AOC wine in Jura, what varieties are permitted, what is minimum percentage and what is max yield?

A

Pinot noir, Poulsard, Trousseau. Min 80% and max 55 hL/ha in yields.

42
Q

According to AOC rules Vin Jaune can only be made from what grape? What is max yield? Are there any exceptions from the max yield rule?

A

Vin Jaune must be Savagnin. 60 hL/ha is max yield except for Château-Chalon which has max yield set to 30 hL/ha

43
Q

According to AOC rules Vin Jaune can’t be topped up or racked for the duration under flor. What is minimum time under flor for Vin Jaune?

A

60 months

44
Q

Vin Jaune can only be sold to customers after how long time?

A

7 years

45
Q

Vin Jaune must be bottled in a 62 cl distinctively shaped bottle (exception to EU legislation that stipulates standard bottle sizes). What is it called?

A

Clavelin bottle

46
Q

Max yield for Vin de Paille in Jura?

A

20 hL/ha

47
Q

The wine business in Jura is divided between estates, négociants and Co-operatives. How many percent of the production is estates? Négociants? Co-operatives? How many Co-operatives are there?

A

50% estates, 30% négociants and 20% Co-operatives. There are 4 Co-operatives in Jura.

48
Q

3 companies account for nearly 50% of all wines sold in Jura. Name them.

A

The Co-operative Fruitière Vinicol d’Arbois
The négociants La Manson de Vigneron
Henri Marie (owned by Boisset)

49
Q

Jura has a reputation for artisanal wines. Name a few reasons for this.

A

Organic grape growing is 20% (almost twice of France in general.)
Natural winemaking is important
Vintage variation is significant.

50
Q

How many percent of Jura wine is exported?

A

Almost 20%

51
Q

There is a fair held annually held in the region to raise the profile of Vin Jaune and Jura as a region. What is it called?

A

Percée du Vin Jaune

D3 Take 2 (21 decks)

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