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WSET 4 > Jura > Flashcards

Jura Flashcards

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1
Q

Jura

A

Jura

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2
Q

Jura climate

A

Continental climate

  • relatively high rainfall (above 1,100mm)
  • significant rain during growing season, less at harvest
  • spring frost, hail,
  • weeds and fungal diseases
  • good sunshine levels

Vineyards at west-facing slopes of Jura Mountains
- 250-400m
- mainly clay 80% and marl with limestone 20%
(opposit of Burgundy)
- vineyards grassed between rows against erosion

Mostly replacement-cane pruned at hight (frost)
- VSP to encourage air flow (diseases)

Yields are usually well below max yield (weather events)

(has quite a lot in common with Burgundy, wetter as the clouds break at Jura Mountains)

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3
Q

Hazards in Jura

A

Hail
Frost
Fungal diseases
Water logged soils

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4
Q

Grape varieties in Jura

A 
Chardonnay
Savagnin
Poulsard
Pinot Noir
Trousseau
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5
Q

Chardonnay in Jura

A

around 40%

most goes into Cremant du Jura

Early budding

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6
Q

Savagnin

A

20% of plantings

Conventional white or oxidative style (including Vin Jaune)

Buds early
Thick skin (good resistance to fungus)
Thrives on steep slopes with marl

High acidity, med- lemon and apple
Medium body, medium alcohol

(Traminer identical, ‘Nature’ synonym)

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7
Q

Poulsard

A

also Ploussard
around 15%

Very difficult to grow

  • Buds very early (vulnerable to frost)
  • Prone to coulure
  • Prone to all fungal diseases - extremely thin-skinned
  • Ripens early

(Very reductive - reducing SO2)

Very pale ruby (almost translucent)
light intensity red fruit (redcurrant, cranberry) low tannins, high acidity, low end of medium alcohol
light body

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8
Q

Pinot Noir in Jura

A

used in multi-varietal blends, Cremant du Jura and as single varietal

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9
Q

Trousseau

A 
Thick skins (fungus resistant)
Can suffer from botrytis bunch rot and ESCA
Prone to poor flowering and coulure

Vigorous (needs careful canopy management)
- need warm site to ripen fully (gravel, steeper slopes etc)

Pale ruby colour, light intensity red fruit (red cherry), low to medium tannins, med (high) acidity, low end of medium alcohol and light to med- body

(Bastardo in Portugal)

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10
Q

Conventional white winemaking

A

(refered to as ouille - topped up)
Typically ferment in steel or old barrels and mid range temperatures

Malolactic is commonly used

Almost no use of new oak

Some producers make Chardonnay in ‘Burgundian’ style - barrel fermented with lees stirring

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11
Q

New oak in Jura

A

Almost never used

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12
Q

Conventional red winemaking

A

Usually macerated on skins for short time 5-10 days
- below 30 degrees

Poulsard may be made carbonic or semi carbonic

Aged in old casks

Trousseau and Pinot Noir kept on skins a bit longer

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13
Q

Vin Jaune winemaking

A
  • Fermenting Savagnin to dryness
  • ageing in barrels with head-space (around 5yo)
  • Flor-type yeast develops ‘le voile’ or veil
  • not topped up or moved for around 6 years
  • some barrels can be withdrawn earlier (2-3 years) to make oxidative style Savagnin
  • temperature fluctuations are important for flor
  • periodic tasting for VA and acetaldehyde

Producer chooses to inoculate wine with selected yeast to create flor or allow the process happen naturally (well ventilated cellar, seasonal temp changes)

  • alcohol raises by about 1% up to 13.5-15% due to transpiration of water through the barrels

compulsory bottled in ‘clavelin’ bottle 62cl

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14
Q

Vin Jaune expression

A

medium lemon to med gold

pronounced aroma of bread dough, walnuts, ginger, green apple

High acidity

Dry with high alcohol and medium body

Very good to outstanding and premium to super-premium

Can age for decades

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15
Q

Bottle for Vin Jaune

A

Clavelin

62cl

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16
Q

what is the flor on Vin Jaune called

A

le voile

veil

17
Q

Serving Vin Jaune

A

Should not served chilled
- better at 15-16 degrees

Open even a day before and decant

18
Q

Vin de Paille

A

Very rare sweet wine made from drying grapes off the vine

All Jura varieties except Pinot Noir are permitted

Must be above 14%
Must be aged in oak for min 18 months and released no sooner than 3 years after vintage

RS usually 70-120 g/l

19
Q

Appellations in Jura

+ their permitted styles

A

Cotes du Jura AOC

  • whole Jura region
  • 560 ha planted
  • all five styles made

Arbois AOC

  • densely planted
  • 780 ha planted
  • all five styles permitted
  • majority of red wine made here

Chateau-Chalon AOC

  • Vin Jaune only
  • 54 ha

L’Etoile

  • white wine only (including Vin Jaune and Vin de Paille)
  • 73 ha
20
Q

Wine Law and regulations

A

White wine

  • Sauvagnin and/or Chardonnay must make min 80%
  • max yield 60 hl/ha

Red and rose

  • Pinot Noir, Poulsard and Trousseau make min 80%
  • max yield 55 hl/ha

Vin Jaune

  • Only Savagnin
  • max yield 60 hl/ha (Chateau-Chalon 30 hl/ha)
  • must be under le voile min 60 months during which time it cannot be racked or topped up
  • Can only be sold from January seven years after harvest
  • must be bottles in 62cl Clavelin bottle

Vin de Paille
- max yied 20 hl/ha

21
Q

Vin Jaune law and regulations

A
  • Only Savagnin
  • max yield 60 hl/ha (Chateau-Chalon 30 hl/ha)
  • must be under le voile min 60 months during which time it cannot be racked or topped up
  • Can only be sold from January seven years after harvest
  • must be bottles in 62cl Clavelin bottle
22
Q

Wine business in Jura

A

0.3% of production of France
50% estates
30% negociants
4 cooperatives

Large companies: Fruitiere Vinicole d’Arbois, La Maison de Vigneron (negociant) and Henri Marie

Large proportion of organic vineyards (20%) twice a French average

Natural winemaking important for reputation of the region

Strongly affected by vintage variation

Annual wine fair - Percee du Vin Jaune

25% Cremant du Jura
5% Vin Jaune
1% Vin de Paille
5% Macvin (fortified grape juice with Marc)

23
Q

(What is Macvin)

A

Late harvested Vin du Jura fortified with Marc du Jura

24
Q

Barrel ageing for red wines is usually for less than one year.

True or false?

A

True

25
Q

Malolactic conversion is not commonly used on Jura’s white wines.

True or false

A

False

26
Q

Order Jura’s black grape varieties from most widely planted to least widely planted.

A

Poulsard
Pinot Noir
Trousseau

27
Q

Jura vineyard altitudes

A

250-400m

WSET 4 (32 decks)

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