Jura Breakdown

Question 1

The Growing Environment and Grape Growing

Answer 1

This small region, which has around 0.5 per cent of all land under vine in France. Borders Switzerland.

moderate continental climate with relatively high rainfall (above 1,100 mm per year) including significant rain during the growing season. Long periods of wet weather during the season (exacerbated by the heavy clay soils) means additional work to control weeds and combat fungal diseases. Other hazards are frost, hail, heavy rain early in the season causing mildew outburst and excessive heat/drought later in the season

The vineyards are located on west-facing slopes of the Jura Mountains at altitudes of between 250 and 400 m with soils that are mainly clay and marl, with limestone in some places. Many vineyards are grassed between the rows to reduce erosion

The vines are mostly replacement-cane pruned at some height above the ground to mitigate the frost risk. Vertical shoot positioning is used to encourage the flow of air to reduce the threat of fungal disease. Machine harvest has become more popular except where slopes are too steep

yields average 23hl/ha.

Question 2

Winemaking and Appellations

Answer 2

Grapes include Chardonnay and local variety:

Savagnin - (makes conventional and oxidative wine). early budding, thick skin

and the black varieties:

Poulsard - early budding, ripens early, thin skinned. very pale ruby colored wine.

Pinot Noir and

Trousseau - thick skinned, vigorous, needs a warm site (for example, warm gravels and by planting it on either the warm lower part of the slope or on well-exposed higher, steeper slopes). makes pale ruby wine.

Most red wines are macerated on the skins for a short time (5–10 days) with temperatures limited to 30C (86F) or below. Poulsard may be made with carbonic or semi-carbonic. Trousseau and Pinot Noir may be kept on the skins for longer for a more structured wine (more flavour concentration and more tannins) with the capacity to age in bottle. Ageing in barrel for red wines is usually less than one year. old oak barrels used.

also produces the distinctive Vin Jaune and other oxidative styles. Vin Jaune is made by fermenting Savagnin grapes to dryness and then ageing in barrels with a headspace. A thin layer of a flor-type yeast develops, here called le voile or the veil. barrels must not be topped up or moved for 60 months. However, many Savagnin barrels are withdrawn long earlier than this. The alcohol level rises by about 1 degree up to 13.5%–15% abv due to the transpiration of water through the barrels.

Jura also makes very small amounts of Vin de Paille, a sweet wine made by drying the grapes off the vine. All Jura varieties except Pinot Noir are permitted. The wines must be above 14% abv, and residual sugar levels are typically 70–120 g/L. They must be aged in oak for a minimum of 18 months and released no sooner than three years after vintage.

2 large appellations
Cotes du Jura AOC - covers the whole of the Jura (560ha). All five wine styles may be made (red, rosé, white, Vin Jaune and Vin de Paille) but most of the wine produced under this AOC is white.

Arbois AOC - All five wine styles may be made. The majority of Jura’s red wines are made here.

2 smaller appellations

• *Chateau-Chalon AOC** - Vin Jaune only, 54 ha.
• *L’Etoile AOC** - white wines only including oxidized Vin Jaune and sweet Vine de Paille, 73 ha.

Question 3

Wine Law and Regulations

Answer 3

for white wine - Savagnin and/or Chardonnay must make up a minimum of 80 per cent of the blend and the maximum yield is 60 hL/ha (this excludes Vin Jaune and Vin de Paille)

Red and rosé wines: Pinot Noir, Poulsard and Trousseau must make up a minimum of 80 per cent, maximum yield 55 hL/ha.

Vin Jaune: Only Savagnin can be used and the maximum yield is 60 hL/ha, except in Château-Chalon that restricts yields to 30 hL/ha. The wine must be under le voile for a minimum of 60 months, during which time it must not be racked or topped up, and it can only be sold to the consumer from January, seven years after harvest. This wine must be bottled in 62 cL clavelin bottle

Vin de Paille: maximum yield is 20 hL/ha

Question 4

Wine Business

Answer 4

estates (50 per cent) with négociants (nearly 30 per cent) and four co-operatives accounting for the rest

Three companies account for nearly 50 per cent of the wine sold

Both organic grape growing (about 20 per cent of vineyards, around twice the French average) and natural winemaking are important in the region, contributing to Jura’s reputation for artisan wines.

20% of wine is exported. there is a lot of vintage variation.