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
