Producer profiles

Question 1

Maya wines

Answer 1

By Dalla Valle family, located in the eastern hills of Oakville.

their flagship “Maya” blend, a combination of Cabernet Sauvignon and Cabernet Franc

Maya Dalla Valle, who now leads the winemaking alongside her mother, trained at prestigious wineries like Château Latour and Pétrus

Naoko Dalla Valle has been the driving force behind the winery since Gustav’s passing in 1995. Originally from Japan, Naoko took on the challenge of managing the vineyard and continuing to produce wines of exceptional quality

Named after Naoko’s daughter, Maya, the wine is a tribute to both her and the blend’s importance to the estate.

Question 2

Labet wines

Answer 2

family-run estate currently managed by the siblings Charline, Julien, and Romain Labet.

The domaine is known for producing around 30 different wines each year, including 18 single-vineyard cuvées. Their wines emphasize freshness and precision by using the Burgundian technique of topping up barrels (ouillé) rather than the oxidative style traditionally associated with Jura. In the cellar, winemaking is low-intervention, relying on indigenous yeasts and spontaneous fermentation.

Ripe orchard fruits, quince and lemon zest. Oxidative hints (a Jura hallmark), but in a restrained and elegant manner.

Question 3

Hundred acres

Answer 3

Founded by Jayson Woodbridge in 2000, Hundred Acres focuses primarily on Cabernet Sauvignon

My own opinion: very italian, bright, reminiscent of Sine qua non, big purple fruit and balsamic.

Question 4

A Tribute to Grace

Answer 4

The winery was founded by New Zealand-born Angela Osborne, a winemaker dedicated to expressing the elegance and diversity of Grenache. The name “Tribute to Grace” honors Osborne’s grandmother, Grace, and reflects her passion for making wines that are both graceful and balanced.

Question 5

Lucien Aviet

Answer 5

Lucien Aviet, also known as “Bacchus” Aviet, is a revered producer from the Jura region in eastern France. Founded in the 1960s, Domaine Lucien Aviet et Fils has been a cornerstone of traditional winemaking in the Arbois appellation.
The estate is now managed by Lucien’s son, Vincent Aviet, who continues to uphold the family’s traditional methods while introducing small updates to the winemaking process. The wines remain highly sought after by connoisseurs and collectors.

Key Characteristics of Trousseau:
Origin: Jura region, France. It is also known as Bastardo in Portugal, where it’s used in Port production.
Appearance: The grape has thick skins and typically produces pale ruby-colored wines, similar in appearance to Pinot Noir.
Aroma and Flavor Profile: Trousseau wines are often aromatic with a bouquet featuring red berries (like strawberries and raspberries), floral notes (like violet), and earthy undertones. On the palate, it offers flavors of red fruit, subtle spice, and a hint of savory herbal notes.

Wild berries with a tart edge, floral accents such as rose petals and lavender. I specially noted Mocha undertone

Question 6

Benedicte & Stephane Tissot

Answer 6

The estate was originally established by Stéphane Tissot’s parents, André and Mireille Tissot. Stéphane took over operations in the 1990s, rebranding it as Domaine Bénédicte & Stéphane Tissot, with Bénédicte (Stéphane’s wife) playing an integral role in the business.
The farming practices include the use of herbal teas, compost preparations, and strict adherence to lunar cycles for vineyard activities.

reds will have more mushroom and damp earth, a classic rustic edge signature style for minimal intervention wines from tissot

Signature Wines:
Chardonnay and Savagnin (Both Oxidative and Non-Oxidative): Stéphane Tissot is particularly known for his Chardonnay and Savagnin wines, offering both traditional oxidative styles (Vin Jaune) and fresh, vibrant non-oxidative versions.
Single-Vineyard Wines: Tissot’s focus on terroir is reflected in his single-parcel wines like “Les Bruyères” (Chardonnay), “Clos de la Tour de Curon” (Chardonnay), and “La Mailloche” (Chardonnay and Savagnin).
Trousseau and Poulsard: His red wines from Trousseau and Poulsard are aromatic, light, and earthy, with a purity that showcases the Jura’s distinct character.
Sparkling Wines (Crémant du Jura): The estate also produces excellent Crémants, which are known for their precision and balance.

Poulsard is all about elegance, subtlety, and freshness, while Trousseau delivers more intensity, structure, and complexity. They complement each other beautifully in Jura blends, but each can also shine on its own depending on the style of wine you’re seeking.