Jura

Question 1

Climate, Soil, Topography, Altitude, Rainfall, Risks

Jura - Growing Environment

Answer 1

Moderate Continental
Clay & marl, some limestone
West facing slopes
250-400m
1,100 mm year round
rain (f&fs, fungal diseases, harvest), frost, hail

Question 2

Varietals (5), training, harvest method, max yields

Jura - Grape Growing Options

Answer 2

Chard, Savagnin
Poulsard, Pinot Noir, Trousseau

VSP Guyot, often well off the ground to reduce frost risk

Machine where possible, hand on slopes

20% organic production

White = 60 hl/ha
Red = 50 hl/ha
Chateau-Chalon AOC = 30 hl/ha
Vin de Paille = 20 hl/ha

Question 3

Names, size, styles made there

Jura AOC’s

Answer 3

Cotes de Jura AOC - 560ha - All, but mostly white
Arbois - 780 ha & most denstly planted - All 5, but mostly red
Chateau-Chalon - 54 ha - Vin Jaune only
L-etoile - 73 ha - White only, including Vin Jaune & Vine de Paille

Question 4

Techniques, vessels, temperatures, length, yeast, MLF, aging

Jura - Winemaking

Answer 4

White: stainless or old oak, mid range temp, MLF common, oak aging rare but Burgundy style made in small quantities
Vin Jaune: Ambient or cultured yeast, barrel aged min 6 years under flor
Vin de Paille: appassimento grapes, min 14%, min 18 months in oak, min 3 years aging total
Red: Up to 30 degrees, 5-10 days, less than 12 months aging
Poulsard = sometimes carbonic or semi
PN or Trousseau = often longer on skins

Question 5

Common producers, annual sales, exports

Jura - Commerce

Answer 5

50% Estates, 30% negotiants, 20% co-ops

Wide range (vintage variation) 50 to 100k hl

20% exported

Question 6

Jura Styles Made: 5 White, 2 red

Answer 6

White: Min 80% Savagnin or Chard, together or alone
1. Inert, fresh, dry
2. Burgundian style
3. Vin Jaune (Savagnin, flor for 6 years, no racking or topping up) = fino w/o the fortifying
4. Vin Jaune style but only 2-3 years aged (often blended w/ Chard)
5. Vine de Paille (70-120 g/L typically, no Pinot Noir)

Red: Min 80% Pinot Noir, Trousseau, or Poulsard