Jura Flashcards
1
Q
Where is Jura?
A
- East of Burgundy, borders Switzerland
2
Q
What is Jura’s production as a percentage of French wine and why is 1/10th of what it used to be?
A
- 0.2% production of France
- Since 1850 radical reduction in vineyards
- mildew, phylloxera
- railway from South France - Paris
- two world wars
3
Q
Main wine appeal of Jura today
A
- Wine lovers and sommeliers like distinctive local wines
- local varieties
- white Savagnin
- black Poulsard
- black Trousseau
- also Chardonnay and Pinot Noir
- Vin Jaune (5% production)
- Vin de Paille (tiny)
- local varieties
4
Q
Main risks of climate of Jura?
A
- Continental with high rainfall (1100mm pa)
- rain during growing season can lower yields
- early summer affect flowering/fruit set
- excessive rain on heavy clay makes work difficult
- weed and fungal control adds to cost
- spring frost
- in recent years hail, but also extra sunshine of climate change
5
Q
Location and soils of Jura vineyards
A
- West facing slopes of Jura Mountains 250-400m
- Mainly clay and marl, some have limestone
6
Q
Why do vineyards in Jura grow grass between the rows?
A
- Reduce erosion due to slopes/heavy rain
- Limit herbicide use (if grass between rows, herbicide can be limited to area directly below vine)
7
Q
System of grape-growing in Jura
A
- VSP (to encourage air/ reduce fungus)
- replacement cane pruned at height to avoid frost
- machine-harvested except where too steep for speed/ efficiency and reduce cost
8
Q
Why do yields in Jura average well below the maximum in the decade to 2017?
A
- eg red wine 23hL/ha in 2017 v 55hL/ha max
- Weather hazards early in the season
- frost
- hail
- heavy rain (mildew)
- Weather hazards late in season
- excessive heat
- drought
- All have increased costs
9
Q
What are the 5 main grapes of Jura?
A
- Chardonnay 40% (but mainly for Crémant de Jura)
- Savagnin - white 20%
- Poulsard - black 15%
- Pinot Noir
- Trousseau
10
Q
Describe Savagnin in Jura
A
- White
- 20% of all plantings
- Makes conventional white and oxidative Vin Jaune
- Buds early (spring frosts)
- Thick-skinned - good fungal resistance
- Thrives on steep slopes with marl
- High acid, medium (-) lemon & apple fruit, medium body, medium alcohol
11
Q
Describe Poulsard (aka Ploussard) in Jura
A
- Most planted black grape (15% total plantings)
- Buds very early - spring frosts
- Thin skinned - fungal diseases, coulure - requires constant attention (cost)
- Yet ripens early (avoids autumn rain)
- V pale/ translucent, light bodied
- light intensity redcurrant, cranberry fruit
- low tannins, high acidity
- medium (-) alcohol
- Good - v good quality and med - premium price
12
Q
Pinot Noir in the Jura
A
- 2nd most planted black grape
- makes single variety, multi-blends and used in Crémant de Jura
13
Q
Describe Trousseau in Jura
A
- Black grape, thick skinned - resists fungal, but prone to botrytis bunch rot
- Poor flowering, coulure - reduces yield
- Vigorous - needs canopy management
- Needs warm site to ripen fully (warm gravel, lower slope, or exposed, steep, higher slope)
- Pale ruby, light - medium bodied
- light intensity red cherry fruit (q savoury)
- low-medium tannins, med to high acidity
- medium (-) alcohol
- Good - v good quality and med - premium price
14
Q
Describe conventional (not Vin Jaune/ Vin de Paille) white wine-making in Jura
A
- Savagnin/ Chardonnay fermented in stainless steel or old barrels
- Mid range fermentation temperatures (10-13C) as fruity esters not required)
- Malo is common
- New oak uncommon
- Matured in tank or old oak - preserves primary fruit/ reduces cost
- Some chardonnay made in Burgundian style - barrel fermented/ lees-stirring for richness
15
Q
Describe red wine-making in Jura
A
- Most reds macerated on skins short time (5-10 days) at 30 degrees or less
- Trousseau & Pinot Noir may be kept on skins longer for more structure/ capacity to age
- Poulsard may have carbonic or semi-carbonic maceration (anaerobic/ fermentation within grapes) for lively, fruity style
- Matured in tank or old oak - preserves primary fruit/ reduces cost
- Some better wines aged in large old oak barrels for up to a year before release
16
Q
How is Vin Jaune made (in Jura)?
A
- Ferment Savagnin to dryness, then ageing in barrels with headspace
- Develops flor-like layer called le voile (veil) and (traditionally) barrels left untopped up for 6 years.
- Yeasts may be selected or natural (if well-ventilated cellar and seasonal temperatures - affects how veil forms). Alcohol rises 1 degree to 13.5-15% due to transpiration through barrel.
- Typically medium lemon -med gold colour, pronouced bread dough, walnuts, ginger, green apple, high acidity. Dry, often high alcohol, med bodied. Good to oustanding and premium to super-p.
- Will last several decades
- NB oxidative savagnin (as opposed to Vin Jaune) = Aged only 2-3 years under veil or blended with Chardonnay (itself either conventional or aged under veil). Similar to Vin Jaune, but much less intense flavours and lower alcohol.
17
Q
Describe Vin Jaune (in Jura)
A
- Oxidised style of Savagnin (100%)
- Max yield 60hL/ha but only 30hL/ha in Chateau-Chalon
- Min 60 mths under le voile in barrels with headroom and no racking or topping up (adds a degree of alcohol to 13.5-15%)
- Typically medium lemon-med gold colour
- Pronouced bread dough, walnuts, ginger, green apple. High acidity. Med bodied.
- Dry, often high alcohol
- Good to outstanding and premium to super-premium
- Will last several decades
- Can only be sold to consumer January, 7 years after harvest
- Bottled in 62 cL clavelin bottle
18
Q
What is Oxidative Savagnin? (in Jura)
A
- NB oxidative savagnin is similar to Vin Jaune, but much less intense flavours and lower alcohol
- Aged only 2-3 years under veil
- Savagnin, or blended with Chardonnay (itself either conventional or aged under veil)
19
Q
Describe Vin de Paille in Jura
A
- Sweet wine made by drying grapes off the vine
- All Jura varieties permitted except Pinot Noir (ie Savagnin, Chardonnay, Poulsard, Trousseau)
- Max yield 20hL/ha
- Must be above 14% abv
- Residual sugars typically 70-120g/L
- Aged in oak minimun 18mths
- Release no sooner than 3 years after harvest
- Very little made
20
Q
Aside from the relatively large Cremant de Jura AOC, what are the 4 other, still wine appellations in Jura?
A
- Cotes du Jura AOC
- Arbois AOC
- Chateau-Chalon AOC
- L’Etoile AOC
21
Q
Compare the four still wine appellations of Jura
A
-
Cotes du Jura AOC
- regional appellation for whole of Jura incl those below
- 560 ha planted
- Mainly white, but all styles permitted (red, white, rose, Vine Jaune, Vin de Paille)
-
Arbois AOC
- densely planted 780 ha around town of Arbois in north of Jura region
- main production for reds, though all styles permitted
- Chateau-Chalon AOC - 54 ha, only Vin Jaune
- L’Etoile AOC - 73 ha, only white wines (incl Vin Jaune and Vin de Paille)
22
Q
What are the wine laws and regulations for white wine in Jura
(excluding Vin de Jaune and Vin de Paille)?
A
- Savagnin and Chardonnay must be minimum 80% blend
- Max yield 60hL/ha (though don’t get close;-)
23
Q
What are the wine laws and regulations for red wine wine and rosé in Jura?
A
- Pinot Noir, Poulsard & Trousseau must make up at least 80% blend
- Maximum yield 55hL/ha
24
Q
What are the wine laws and regulations for Vin Jaune in Jura?
A
- 100% savagnin
- max yield 60hL/ha, except Chateau-Chalon only 30hL/ha
- under le voile fro min 60mths, no racking/top-up
- can not sell until January 7 years after harvest
- must use 62cl clavelin bottle (exception to EU rules)
25
What is max yield for Vin de Paille in Jura?
20hL/ha
26
Describe the Wine Business of Jura
* Volume produced: Estates 50%, négociants 30%, 4 co-operatives the rest
* Volume sold: Three companies account for 50% (rest v small estates)
* co-op Fruitiere Vinicole d'Arbois
* négoicant La maiosn de Vigneron (owner Grands Chais de France)
* Henry Maire (owned by Boisset, v small negociant but big vineyard holdings)
* Organic (20%, twice average) & natural important - Jura artisan reputation
* Production affected by weather, varied from 45000hL to 105000 hL in since 2012
* 20% exported (increased rapidly in last 15 yrs)
* Percée du Vin Jaune annual wine fair in region has raised profile of Jura wine
