WSET D3 - Jura Flashcards
Summarise the location and history of Jura.
Small region, east of Burgundy and borders Switzerland. Once 10 times its size today (mildew, phylloxera, arrival of railway enabling transport wines from south of France to Paris, world wars).
Since millennium Jura attracted attention , especially those from local varieties, white Savagnin and black varieties Poulsard and Trousseau. In addition, Chardonnay and PN are widely grown.
What is the climate in Jura?
Moderate continental with relatively high rainfall (above 1,100mm, significant rain during growing season)
What are some hazards here?
- Spring frost.
- Long period wet weather during the season (exacerbated by heavy clay soils) means additional work to control weed and combat fungal diseases, adding cost.
- Hail.
Climate change - extra warmth and Jura enjoys good sunshine levels.
What’s the topography like in Jura?
Located on west-facing slopes of Jura Mountains at altitudes 250mm - 400m.
Many vineyards are grassed between rows to reduce erosion due to slopes and limit herbicide use.
What are the soil types found in Jura?
Mainly clay and marl, with limestone in some place.
What’s the training method used here?
Mostly replacement-cane pruned at some height above ground to mitigate frost risk.
VSP used to encourage flow of air to reduce tthreat of fungal disease.
What is the average yield?
Well below maximum yield due to various weather hazards (frost, hail, heavy rain early in the season causing mildew and excessive heat/drought later in season).
Reds at AOC level averaged only 23hl/ha in 2017, less than half maximum allowed.
What are the top varieties used here?
Chardonnay.
Savagnin.
Poulsard.
Pinot noir.
Trousseau.
Describe Chardonnay in Jura.
Most plated but much goes into Crémant du Jura.
Early budding (spring frost).
Describe Savagnin.
Buds early (spring frost)
Thick skinned with good resistance to fungal diseases.
It thrives on steep slopes with marl.
2 styles:
1. Conventional whites: high acidity and M- lemon and apple fruit, M body and M alcohol.
Oxidative styles.
Describe Poulsard.
AKA Ploussard. Most planted black variety.
Buds very early (spring frost)
Prone to Coulure and all fungal diseases (thin-skinned) (requires constant attention in vineyard)
Ripens early, enable growers harvest if there is a threat of autumn rain.
Very pale ruby, almost translucent, low intensity red fruit (redcurrant, cranberry), low tannin, high acidity, low end of medium alcohol and a light body.
Good to very good, mid to premium priced.
Describe Pinot Noir in Jura.
Second most planted black variety and used in multi-variety red blends, Crémant du Jura, increasingly as a single variety reds.
Describe Trousseau.
Thick skins (resistance to fungal diseases), though can suffer from botrytis bunch rot.
Prone to poor flowering and coulure.
Vigorous, requires careful canopy management .
To ripen needs a warm site (eg: warm gravels and steep slopes).
Pale ruby, low intensity red fruit (red cherry), low to M tannins, M to high acidity, low end of M alcohol and light to M body.
Good to very good, mid to premium priced.
What’s the winemaking process in Jura.
Savagnin and Chardonnay for conventional whites typically fermented in stainless steel or old barrels at mid-range temperatures.
Malo is common.
Most red macerated on skins for short time (5-10days) with temperatures 30℃ or below.
Poulsard may made with carbonic or semi-carbonic maceration, contributing to fruity style. Some aged in large old oak and casks for few months before bottling and release.
Trousseau and PN may kept on skins for longer for more structure and capacity to age.
Aging reds in barrel usually less than one year.
Both white and red matured either in tank or old wood barrels, preserving primary fruit and reducing cost. some make Chardonnay in Burgundian styler (barrel fermented with possible lees stirring for added richness).
Summarise Vin Jaune.
Fermenting Savagnin to dryness then ageing in barrels with headspace. A thin layer of flor-type yeast develops (le voile or the veil). Wines remain under flor for min. 5 years within a total ageing of 6 years in barrel.
Producers may choose to inoculate selected yeast or allow process to happen naturally by making sure barrels placed in well-ventilated cellar with seasonal temperature changes. (cellar location & condition are crucial to veil)
As flor is thin and no fresh wine added, wines develop both biological and oxidative ageing.
Alcohol rises by 1% degrees up to 13.5-15% abv due to transpiration of water through barrels.
Typically M lemon to M gold, pronounced bread dough, almond, ginger and green apple with high acidity. Wines are dry, often with high alcohol and M bodied.
Very good to outstanding and premium to super-premium price, renowned for being able to age for several decades.
