Every cuvée worth knowing in Jura: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Jura. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Full-bodied · High acidity · Contemplative · Savoury
Vin Jaune from the Chateau-Chalon appellation: Savagnin held six years under its yeast veil on Lias marl, oxidative and saline, and served by the domaine at 14 degrees with smoked haddock, snails, cream and morel dishes and Comte.
Pairs with: Comte aged 24 months, Poultry with cream and morels, Smoked haddock
Dry · Medium-bodied · High acidity · Savoury
The domaine's entry into the sous voile style: Chardonnay with 30 percent Savagnin, two years under the veil on gravel and marl, dry and savoury rather than fruity, with a 30 year cellar life on the producer's own reckoning.
Pairs with: Escargots a la persillade, Comte fondue, Chicken in cream sauce
Dry · Light-bodied · Low tannin · High acidity · Easygoing
All three Jura reds in one bottle, Trousseau led with Poulsard and Pinot Noir, fermented on whole berries for about a week and raised in steel so the fruit stays forward. The domaine serves it at 14 degrees with charcuterie and grilled meat.
Pairs with: Jura smoked charcuterie, Grilled meats, Saucisse de Morteau
Sweet · Full-bodied · High acidity · Contemplative · Elegant
A dried-grape sweet wine: bunches left on spruce racks for three to four months before a slow press, then three years of ageing split between cask and tank. Poured at 10 degrees over foie gras, dark chocolate or blue cheese.
Pairs with: Foie gras, Bleu de Gex, Bitter dark chocolate dessert
Dry · Full-bodied · High acidity · Contemplative · Savoury
Vin Jaune from blue Lias marl, held six years and three months sous voile: the domaine describes a bright yellow robe and a harmonious, complex palate of grilled almond and walnut with surprising intensity and length.
Pairs with: Comte and Morbier cheese board, Morel cream sauce, Foie gras
Dry · Medium-bodied · High acidity · Refreshing · Elegant
The topped-up, non-oxidative face of Savagnin: casks refilled through the year so the grape's own fruit stays in front. Credoz records a golden robe, a complex nose of dried fruit and white flowers, and a sweet-almond close. This is not a veil-aged wine and carries none of the nutty oxidative character of Vin Jaune.
Pairs with: Cubes of Comte as an aperitif, Roast white fish, Shellfish platter
Dry · Medium-bodied · Medium acidity · Refreshing · Fruity
An almost-lost Chardonnay variant whose stems redden at ripeness, planted over 70 years ago by Victor Credoz on Chateau-Chalon ground. The domaine notes a pale gold robe, gentle white-flower aromatics and a round, fresh, persistent palate.
Pairs with: Shellfish platter, Salmon tartare, Served alone as an aperitif
Sweet · Full-bodied · Medium acidity · Contemplative · Elegant
Chardonnay, Savagnin and Poulsard raisined on wooden racks until four fifths of the water is gone, then three years in cask. Credoz describes a bright copper robe with fig and apricot, served at 8 to 10 degrees.
Pairs with: Foie gras, Almond and apricot tart, Chocolate cake
Dry · Full-bodied · High acidity · Contemplative · Savoury
Mouillard's Chateau-Chalon comes off the appellation's own vines and spends at least six years sous voile, the evaporation the domaine calls the angels' share accounting for the 62 cl clavelin. Served at 16 degrees.
Pairs with: Coq au vin jaune with morels, Comte cubes as an aperitif, Cream-sauce fish
Dry · Medium-bodied · High acidity · Savoury · Elegant
A Chardonnay and Savagnin blend from the small L'Etoile appellation, bottled after two years in cask. The domaine records a powerful nose of green almond and dried fruit, and serves it at 12 to 14 degrees.
Pairs with: Escargots a la persillade, Cheese fondue, Cheese tart
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Organic Trousseau from the Sur la Cour plot, which the domaine describes as racy with a frank palate and a nose of small red berries. Served at 14 to 15 degrees.
Pairs with: Charcuterie board, Roast meats, Saucisse de Morteau
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
Straight Pinot Noir vinified in cask, which the domaine reports as deep coloured, round and well balanced with blackcurrant and red fruit. Served at 14 to 15 degrees.
Pairs with: Cote de boeuf, Red meat, Cheese board
Sweet · Full-bodied · Low acidity · Rustic · Savoury
A mistelle, not a wine fermented and then fortified: one third aged Marc du Jura to two thirds fresh must straight off the press, rested a year in cask. Mouillard reports mirabelle and cooked prune, and serves it chilled.
Pairs with: Served chilled as an aperitif, Dessert course, Blue cheese
Dry · Full-bodied · High acidity · Contemplative · Savoury
Organic and Demeter-certified Savagnin off the blue-grey Lias marl of Chateau-Chalon, seven to eight years under the veil with a third lost to evaporation. Bourdy describes a deep golden robe, an intense nose and a long finish on walnut, curry and green apple. Residual sugar under 20 mg per litre.
Pairs with: Comte, Chicken with morels, Curried fish
Dry · Full-bodied · High acidity · Savoury · Contemplative
Bourdy's Cotes du Jura Savagnin given the same seven to eight year veil ageing as the domaine's Chateau-Chalon: bright golden yellow, powerful, walnut-dominant and long. Sulphites under 20 mg per litre.
Pairs with: Comte and Morbier, Poultry in cream sauce, Mushroom tart
Dry · Medium-bodied · High acidity · Savoury
A shorter veil ageing than the domaine's Vin Jaune, two to four years rather than seven, which Bourdy says gives a bright yellow robe with golden glints and an assertive Jura character of walnut and curry at a lighter 13 percent.
Pairs with: Comte, Escargots, Roast chicken
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Straight Chardonnay on grey clay and old Lias and Trias marl, fermented with wild yeast and given a long stay in old casks. Bourdy calls it golden yellow, dry, fruity and well structured, and says the accent is on freshness.
Pairs with: White fish, Chicken and cream, Soft goat cheese
Dry · Light-bodied · Medium tannin · High acidity · Rustic
All three Jura red grapes co-fermented rather than blended after the fact, then two years in old casks. Bourdy records a deep ruby robe, intense aromatics and a structure with real cellar potential, all at 11.5 percent.
Pairs with: Jura charcuterie, Roast guinea fowl, Mushroom risotto
Sweet · Full-bodied · High acidity · Contemplative · Elegant
Savagnin off grey marl and Poulsard off red marl, dried in bunches for three to four months and pressed to a trickle. Bourdy records 102 grams of residual sugar and an amber wine of honey, ripe and candied fruit.
Pairs with: Foie gras, Bleu de Gex, Apricot tart
Sweet · Full-bodied · Low acidity · Rustic · Savoury
Two thirds unfermented must blended with one third Marc du Jura, which halts fermentation and leaves a lightly syrupy, naturally sweet mistelle at 145 grams of residual sugar. Bourdy notes fresh grape with ripe fruit and prune, the marc rounding rather than biting.
Pairs with: Aperitif with melon, Foie gras terrine, Prune and chocolate dessert
Dry · Full-bodied · High acidity · Contemplative · Savoury
Vin Jaune from the small L'Etoile appellation, Savagnin picked late off grey and blue Lias marl at 40 hl per hectare and left under the veil for more than six years. The domaine records walnut, spice and vanilla, elegance and harmony, and calls it a wine for long keeping.
Pairs with: Chicken with morels, Braised ham in cream, Comte with country bread
Dry · Full-bodied · High acidity · Savoury · Elegant
Chardonnay with a little Savagnin off marl and stony ground scattered with crinoid fossils, four to five years in cask while a veil slowly forms. The domaine describes roundness and finesse with a pronounced expression of site, and calls it a wine for long keeping.
Pairs with: White meat, Chicken curry, Comte
Dry · Medium-bodied · High acidity · Refreshing · Elegant
A single plot interplanted with Savagnin and Chardonnay by Jean Gros in 1970, picked and vinified together. The domaine says co-fermenting and co-ageing the two grapes sharpens minerality and salinity, and the wine can be served chilled as an aperitif.
Pairs with: Pike quenelles, Fillet of sole, Warm starters
Sweet · Full-bodied · High acidity · Contemplative · Elegant
It takes 130 kg of grapes to make 20 litres here, and the domaine bottles only five or six hectolitres in a good year. Honey-coloured, with complex walnut, honey and quince aromatics and a suave, very long palate balanced between alcohol and sugar.
Pairs with: Comte quiche as an aperitif, Foie gras toasts, Apricot tart or tarte tatin
Dry · Full-bodied · High acidity · Contemplative · Savoury
Savagnin picked at the edge of overripeness and held six years under the veil. Clavelin records a pale golden robe, a complex nose of fresh walnut and morel, and a powerful palate of green apple and walnut closing on vanilla and exotic fruit.
Pairs with: Goose foie gras, Morels, Escargots and savoury tourtes
Dry · Full-bodied · Medium acidity · Savoury
Old-vine Savagnin in the domaine's still white range rather than its veil-aged Jaunes: Clavelin describes a deep golden robe, a nose full of flowers with vanilla touches, and a balanced, warm palate of green walnut, blond tobacco and gingerbread.
Pairs with: Fish in sauce, Cream dishes, Comte
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Trousseau destemmed and given a year in foudre. Clavelin calls the robe bright limpid garnet, the nose intense, fruity and wild, and the palate leather and spice, balanced and round, with blackcurrant, sloe and redcurrant on the finish.
Pairs with: Charcuterie starters, Game in sauce, Poultry
Sweet · Full-bodied · Medium acidity · Contemplative · Elegant
Four grapes dried until Christmas, when 100 kg of fruit yields only 15 to 18 litres of must. Fermentation stops around 15 or 16 degrees with sugar left. Clavelin notes a bright golden robe, intense fresh-grape aromatics and a palate of toast, candied fruit and a touch of caramel.
Pairs with: Duck foie gras, Dessert course, Served as an aperitif
Dry · Full-bodied · High acidity · Contemplative · Savoury
The cooperative's Chateau-Chalon, hand-picked off south and southwest slopes and given six years under the veil. The Byards note walnut, curry and saffron, and ask for the bottle to be opened at least an hour ahead and served at 15 to 16 degrees.
Pairs with: Smoked charcuterie, Coq au vin jaune, Comte
Dry · Medium-bodied · High acidity · Savoury
The cooperative's house blend of the two Jura whites, which it describes as the power of Savagnin set against the elegance of Chardonnay for a balanced wine with real keeping potential.
Pairs with: Comte, Chicken in cream sauce, Freshwater fish
Dry · Light-bodied · High acidity · Festive · Refreshing
Traditional-method sparkling built entirely on Chardonnay, which the cooperative describes as very fine bubbles with a freshness that makes the palate tingle. Brut in dosage, so it tastes dry.
Pairs with: Aperitif with gougeres, Oysters, Fried freshwater fish
Dry · Medium-bodied · High acidity · Festive · Elegant
The cooperative's top sparkling, Chardonnay with a fifth Pinot Noir, which the Byards describe as subtle effervescence with fine delicate bubbles and a flattering floral and fruity nose. Brut in dosage, dry on the palate.
Pairs with: Aperitif before a Jura dinner, Smoked trout, Comte gougeres
Dry · Full-bodied · High acidity · Contemplative · Savoury
The ninth-generation Le Vernois family's Cotes du Jura Vin Jaune, which the domaine says is aged at length under the veil to develop its walnut, curry and spice character. Dry, oxidative, and sold in the 62 cl clavelin.
Pairs with: Comte, Chicken with morels, Curried white fish
Dry · Full-bodied · High acidity · Contemplative · Savoury
Baud's bottling from the Chateau-Chalon appellation, where Vin Jaune is the only wine permitted. The domaine describes long veil ageing giving walnut, curry and spice, and treats it as the flagship of its range.
Pairs with: Coq au vin jaune, Aged Comte, Morels in cream
Dry · Full-bodied · High acidity · Contemplative · Savoury
Late-picked Savagnin from grey and blue Lias marl, six years and three months under the veil. Ligier describes a deep golden robe, a nose of fresh walnut, spice, almond and green apple, and a powerful palate with fine acidity and exceptional persistence. Open two hours ahead and serve at 14 to 16 degrees.
Pairs with: Poultry and fish in cream, Croute aux morilles, Curry-spiced dishes
Sweet · Full-bodied · High acidity · Contemplative · Elegant
Picked at the very start of harvest and raisined until late winter, the fermentation stopping around 14 to 16 degrees with sugar left. Ligier records an amber robe with orange glints, an open nose of candied fruit, wax and honey, and a concentrated palate closing on prune and dried apricot. Half bottles only.
Pairs with: Foie gras, Blue-veined cheese, Warm tarte tatin
Sweet · Full-bodied · Low acidity · Rustic · Savoury
Unfermented Savagnin must stopped with a third of Marc de Franche-Comte and given two years in cask, reaching 18 degrees. Ligier describes an amber robe, a fine complex nose and a frank attack where marc and sugar meet on quince and spice.
Pairs with: Served cold as an aperitif, Melon, Blue cheese
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Chardonnay on clay soils, vinified and raised at least a year in Burgundian pieces and kept away from air throughout, so none of the Jura veil character appears. Ligier notes light oak on the first nose giving way to white flowers and minerality, then citrus and a buttery base.
Pairs with: Aperitif, Grilled fish, Shellfish
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Ligier's topped-up Savagnin, made expressly as the counterpoint to its veil-aged tradition bottling: the casks are refilled through ageing to keep minerality and aromatic freshness rather than developing nut and curry. Served lightly cool at 12 degrees.
Pairs with: Asparagus, Warm starters, Fish and shellfish
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Poulsard on the marl and clay it prefers, a thin-skinned grape with little pigment and little tannin. Ligier describes a pale ruby robe and a light, fruity structure of redcurrant, raspberry and morello cherry, bottled after ten to twelve months in tank. Serve lightly cool at 12 degrees.
Pairs with: Smoked Comtois charcuterie, Poultry, Grilled meats
Dry · Full-bodied · High acidity · Contemplative · Savoury
Savagnin grown only on Lias marl and picked past 13 potential degrees, then six years minimum under the veil. Vandelle describes a yellow robe and a powerful nose of walnut, curry and ginger, and calls it a keeping wine that holds its virtues for more than a century.
Pairs with: Comte, Chicken with morels, Spiced dishes
Dry · Full-bodied · High acidity · Savoury · Contemplative
Pure Savagnin given three years under the veil, which the domaine describes as delicately spiced on the nose, powerful and mineral on the palate, and closing on fresh walnut. Served at 14 to 16 degrees.
Pairs with: Spiced dishes, White meat in cream, Cheese fondue
Dry · Medium-bodied · High acidity · Refreshing · Elegant
The domaine's one openly topped-up cuvee, 100 percent Savagnin off the white marl of the Chainai lieu-dit and kept a year in refilled cask. Vandelle records a white-flower nose and an iodine, powerful palate with citrus notes, none of the nutty veil character of its other Savagnins. Served at 10 to 12 degrees.
Pairs with: Oysters, Shellfish, Cold starters and fish
Dry · Full-bodied · High acidity · Contemplative · Savoury
Demeter-certified Savagnin from the Val de Valliere reculee, seven years under the veil in cellars that date from the thirteenth century. Pignier records a golden robe, a fine powerful nose of dried fruit and citrus, and a palate where walnut returns with spice over great length.
Pairs with: Sea fish in white sauce, Mushrooms in spiced sauce, Strong cheese
Dry · Full-bodied · High acidity · Savoury · Contemplative
Savagnin blanc and Savagnin jaune interplanted in the En Boivin parcel, five years under the veil. Pignier says its cool cellars give the veil fineness and complexity, and the wine develops the hazelnut and walnut register typical of the Jura without tipping into oxidation.
Pairs with: Comte, Chicken with morels, Walnut salad
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Chardonnay from a massal selection of Melon a queue rouge, grown on blackish blue fossil-rich marl in the Val de Valliere reculee. The cask is kept topped up throughout so the floral character of the grape stays forward rather than developing veil aromas. The domaine calls it a floral wine.
Pairs with: Freshwater fish, Goat cheese, Roast chicken
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Four Trousseau types interplanted with 5 percent Poulsard and Enfarine on black Rhaetian sandstone and marl, cropped at around 28 hl per hectare. Pignier describes a fruity, spicy, silky and deep red whose perfume recalls autumn and the Jura forest.
Pairs with: Game birds, Jura charcuterie, Mushroom dishes
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Poulsard with a few vines of Trousseau and Petit Beclan on gryphaea limestone. The domaine is blunt that the colour is faint, which is how the grape behaves, and that the perfume more than makes up for it. Frost and difficult flowering mean it is not made every year.
Pairs with: Smoked Jura charcuterie, Roast poultry, Soft washed-rind cheese
Dry · Full-bodied · High acidity · Contemplative · Savoury
Nathalie and Emmanuel Grand describe their veil-aged whites as the identity of the house, made by the Grand and Morin families for ten generations. The veil gives walnut, almond and spice, and the Chateau-Chalon takes the full seven years.
Pairs with: Comte, Chicken with morels, Spiced white fish
Dry · Light-bodied · High acidity · Festive · Refreshing
The juices are separated at press into cuvee, taille and end-of-press fractions to strip out bitterness and astringency, then the wine spends one to two years on lattes and is disgorged when ordered. Dosed at 0.6 grams of sugar per litre, so it reads bone dry.
Pairs with: Aperitif, Oysters, Comte gougeres
Dry · Medium-bodied · High acidity · Elegant · Refreshing
A hillside parcel of iridescent marl planted 45 years ago, topped up through ageing so the wine stays on its mineral line rather than developing the veil character of the domaine's sous voile range. The plot name recalls a local tale of the cheerful women who once livened up the pickers.
Pairs with: Freshwater fish, Poultry in cream, Comte
Dry · Medium-bodied · High acidity · Refreshing · Elegant
A south-facing hillside of grey marl that Nathalie Grand planted with her parents 25 years ago. This is Savagnin in its ouille form, topped up and never allowed a veil, so the primary aromatics of the grape come through in what the domaine calls a crystalline expression. Drink now or forget for a decade.
Pairs with: Shellfish, Grilled white fish, Goat cheese
Dry · Medium-bodied · Medium tannin · High acidity · Bold
Since taking the domaine over in 2015 Nathalie and Emmanuel Grand have pushed ripeness, sorting and maceration length on their reds, and they describe the result as wines of assertive character and singular personality. This is the Arbois expression of Trousseau.
Pairs with: Roast red meat, Game, Charcuterie
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
The En Prele parcel is the bottling the growers name first when they describe the reds they like, which they call generous, sensual and nuanced. Pushed ripeness and long maceration give a Jura Pinot Noir with more flesh than the regional norm.
Pairs with: Duck, Mushroom dishes, Roast red meat
Sweet · Full-bodied · Low acidity · Savoury · Rustic
Chardonnay must stopped with marc and then rested two to three years in Cognac casks half a century old, which is an unusual choice for the appellation and gives the mistelle a softer, spirit-marked frame.
Pairs with: Aperitif, served cold, Foie gras, Blue cheese
Sweet · Full-bodied · High acidity · Contemplative · Elegant
Rare and concentrated, from grapes dried for months on racks before a delicate press and a slow fermentation. The domaine's own note runs to candied fruit, mushroom, honey, tobacco, fig and cocoa.
Pairs with: Foie gras, Dark chocolate dessert, Blue cheese
Dry · Full-bodied · High acidity · Contemplative · Savoury
The Arbois Vin Jaune of a domaine that sells from two tasting rooms in the town, Savagnin aged oxidatively for more than six years under the veil and bottled in the 62 cl clavelin. The house describes the range's veil character as fresh walnut and curry.
Pairs with: Comte, Poularde with morels, Curried fish
Dry · Full-bodied · High acidity · Savoury
The domaine calls this the little brother of its Vin Jaune: the same Savagnin under the same yeast veil, but bottled after a shorter ageing, with fresh walnut and curry aromas at a lower price and in a standard 75 cl bottle.
Pairs with: Comte, Chicken in cream sauce, Mushroom tart
Dry · Medium-bodied · High acidity · Refreshing · Fruity
The house entry Chardonnay, from a grape the domaine notes has been planted in the Arbois vineyard since the tenth century. Fresh and fruity in style rather than oxidative, and the cheapest white in the range.
Pairs with: Aperitif, Freshwater fish, Goat cheese
Sweet · Full-bodied · High acidity · Contemplative · Elegant
The domaine notes that straw wine is one of the Jura's flagship styles and accounts for about 1 percent of its vineyard. Poulsard, Chardonnay and Savagnin dried before pressing, giving candied fruit and honey in a 37.5 cl bottle.
Pairs with: Foie gras, Blue cheese, Tarte tatin
Dry · Full-bodied · High acidity · Contemplative · Savoury
A Pupillin family bottling Savagnin grown inside the Chateau-Chalon appellation. The domaine describes a pleasant, frank attack running long on walnut, and calls the finesse and subtlety of the cru the equal of its expectations. Served at 15 to 17 degrees.
Pairs with: Poultry and white meat in cream, Curry dishes, Cheese board of Comte, Mont d'Or and Roquefort
Sweet · Full-bodied · Medium acidity · Contemplative · Elegant
Three grapes dried for months in open air, pressed to just 17 litres per 100 kg and then three years in oak. The domaine records a superbly amber, bright copper robe with fig, apricot and dried currant. Served at 8 to 9 degrees.
Pairs with: Foie gras, Blue-veined cheese, Chocolate dessert or apricot tarte tatin
Dry · Full-bodied · High acidity · Contemplative · Savoury
The Arbois cooperative's Cotes du Jura Vin Jaune, six years and three months sous voile. The house note runs golden yellow with a complex, powerful nose, and a palate of the same power and persistence but finer and more restrained than its Arbois bottling. Open 24 hours ahead if you can.
Pairs with: Poultry in cream with morels, Foie gras, Old Comte
Dry · Full-bodied · High acidity · Contemplative · Savoury
The Pupillin cooperative explains the arithmetic plainly: 228 litres go into the cask, a third evaporates over six years and three months under the veil, and the 62 cl clavelin is what is left of one litre of Savagnin. Harvest runs late, sometimes to All Saints. Open it 24 hours ahead.
Pairs with: Poularde with morels in cream, Long-aged Comte, Trout in cream
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Poulsard is called Ploussard in Pupillin, from the local word plousse for sloe, and the village considers itself the grape's home. The cooperative describes a colour running from a strong rose to red in youth and turning salmon with age, always with a delicate bouquet and a very fruity taste. Served cool at 14 to 16 degrees.
Pairs with: Starters and charcuterie, Grilled meats, Poultry
Dry · Full-bodied · High acidity · Contemplative · Savoury
From the Chagnon parcel between Montigny and Les Arsures on a southwest exposure, hand-picked at the very end of harvest at maximum ripeness because Savagnin runs late. Six years and three months under the veil. Rolet asks for 16 degrees, uncorked two hours ahead, and gives it 20 years and more.
Pairs with: Braised veal chop with morels, Game, Tarte tatin or walnut tart
Dry · Light-bodied · High acidity · Festive · Refreshing
An unusually broad blend for the appellation: half Chardonnay, a tenth Savagnin and the remaining 40 percent shared between Pinot Noir, Trousseau and Poulsard, from vines across both Arbois and Cotes du Jura. Whole bunches pressed, a year on lattes, served cold at around 8 degrees. Brut in dosage, dry on the palate.
Pairs with: Aperitif, Afternoon cakes and pastries, Comte gougeres
Dry · Full-bodied · High acidity · Contemplative · Savoury
Biodynamic Savagnin off blue Lias marl cropped at 15 hl per hectare and held seven years under the veil. La Pinte records a golden robe, a very complex nose of walnut and candied fruit lifted by a note of marc, and a palate surprising in its power and aromatic persistence.
Pairs with: Comte, Morbier and Mont d'Or, Coq au vin jaune, Mushrooms and white meat in cream
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Biodynamic Poulsard off red Trias and blue Lias marl at 28 hl per hectare. The domaine calls the robe a fairly pale ruby red, the nose tart fruit and spice very typical of the grape, and the palate balanced on freshness with a rounded finish. Bottled at 11.5 percent.
Pairs with: Tagine, Charcuterie, Barbecue
Dry · Medium-bodied · High acidity · Refreshing · Elegant
The domaine has been topping up its Savagnin since 1994 and states the point plainly: this is a savagnin ouille, therefore not oxidative. Grey marl, 35 to 40 hl per hectare, wild yeast and no sulphur, the aim being the minerality of Savagnin on marl rather than the nut and curry of a veil-aged wine. Served at 12 degrees.
Pairs with: Asian dishes, Spiced cooking, Grilled white fish
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Trousseau from the south-facing Les Corvees site, on rich gravels over shallow grey Lias marl at 30 to 35 hl per hectare. The domaine names black fruit and spice, and sends the wine out with no sulphur, no fining and no filtration.
Pairs with: Game, Cooked red meat, Mushroom dishes
Dry · Full-bodied · High acidity · Contemplative · Savoury
The Poligny domaine's Chateau-Chalon, made only from Savagnin, as the appellation requires. Badoz describes its Vin Jaune range as six years in oak under a yeast veil that gives the colour and the walnut, hazelnut, almond and spice character.
Pairs with: Comte, Chicken with morels, Almond and walnut desserts
Dry · Full-bodied · High acidity · Contemplative · Savoury
Drawn from 1.32 hectare of Trias clay at Les Bruyeres and La Vasee, vines planted between 1941 and 1976. Six years under the veil with no topping up, then the 62 cl clavelin. The estate notes walnut, spice and vanilla, and a palate it calls almost atypically unctuous.
Pairs with: Chicken with morels, Truffle dishes, Curry
Dry · Full-bodied · Medium acidity · Savoury · Contemplative
An openly oxidative blend: nine topped up months apart, then fifteen months together with no topping up under the veil. Chardonnay comes off clay parcels such as Le Moulin and En Chagnon and limestone ones such as Sauvagny and Chevrettes, the Savagnin off Trias clay. Walnut, white flowers, spice and a celery note.
Pairs with: Dishes in cream sauce, Mushroom dishes, Spiced dishes
Dry · Medium-bodied · High acidity · Elegant · Refreshing
A single 0.95 hectare parcel of heavy Trias clay over blue marl facing due south, vines planted between 1938 and 1973. The estate's sheet records a very pure, mineral wine with fruit and spice, a lively dense palate and a light oak frame still showing. No veil ageing is described for this cuvee, unlike the estate's Selection.
Pairs with: Scallops, Shellfish, Grilled white fish
Dry · Light-bodied · Low tannin · Medium acidity · Rustic
Poulsard is the palest and softest of the Jura reds, and this stays light bodied and low in tannin, though the estate calls it deeply coloured for the grape. One 1.65 hectare parcel of south facing Trias clay at Les Bruyeres, vines from 1936 to 1960, bottled with no added sulphur. Powerful ripe and smoky fruit, broad and unctuous.
Pairs with: Smoked charcuterie, Red meat, Grilled fish
Dry · Medium-bodied · Medium tannin · Medium acidity · Fruity
A blend of limestone parcels running to two hectares, average vine age around forty years. The estate reports a very typical Trousseau on morello cherry and spice, with an unusual blackcurrant bud note running through it.
Pairs with: Charcuterie, Grilled red meat, Duck
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
Selected from five plots, Rosieres, Beranger, En Muzard, Corvees sous Curon and Chevrette, all on Bajocien limestone scree over Lias clay, with vines back to 1930. The estate reports very ripe fruit, morello and cherry in eau de vie with spice, and a broad palate of fine ripe tannins.
Pairs with: Roast red meat, Lamb, Duck
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
En Barberon is a 1.8 hectare hill planted on both its east and west flanks, Bajocien limestone at the surface over Lias marl, vines of 38 years at an unusually wide 3,300 plants per hectare. The estate reports clear red fruit, a complex and structured wine with fine tannins.
Pairs with: Soft cheeses, Red meat, Duck
Dry · Light-bodied · High acidity · Festive · Refreshing
Clay limestone marls of the same kind as the blue marl that suits Savagnin, a terroir the estate says keeps acidity and structure in the wine. Fine, delicate bubble with fresh, elegantly fruity flavour. Dosed at 2 grams per litre.
Pairs with: Aperitif, Fruit desserts, Oysters
Dry · Medium-bodied · High acidity · Festive · Funky
One hectare, half Trias clay and half Bajocien limestone, vines averaging 25 years. Indigenous yeasts carry the bottle fermentation over nine months, which the estate says brings more complexity, weight and richness. Very fine mousse and ripe aromas; the estate places it between a traditional cremant and a petillant naturel.
Pairs with: Aperitif, Fruit desserts, Shellfish
Sweet · Full-bodied · Low acidity · Savoury · Rustic
Half Bajocien limestone and half Lias clay. The must is muted with marc before it can ferment, which is what separates a mistelle from a fortified wine, and the liqueur then rests two years in cask. The estate describes a powerful nose and a suave palate on spice notes.
Pairs with: Served chilled as an aperitif, Foie gras, Dessert or as a digestif
Dry · Full-bodied · High acidity · Contemplative · Savoury
The domaine's first Vin Jaune, started in 2016. Six years and three months under the yeast veil with the cask never topped up, in a cellar deliberately left open to ventilation and temperature swings, then the 62 cl clavelin. The estate promises high complexity and a long life.
Pairs with: Chicken with morels, Aged Comte, Curried dishes
Dry · Full-bodied · High acidity · Savoury · Contemplative
Started in 2016, this is the estate's oxidative Savagnin short of Vin Jaune: three years under the veil rather than six and a quarter, never topped up. The domaine describes a cuvee that keeps freshness alongside the aromatic complexity of oxidative Savagnin.
Pairs with: Comte, Mushroom dishes, Poultry in cream sauce
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Ouille means topped up: the barrels are kept full, no veil of yeast forms, and the wine stays fresh and precise rather than oxidative. The domaine has made it since the estate began and calls it a lively, precise reading of Savagnin.
Pairs with: Grilled white fish, Shellfish, Goat cheese
Dry · Medium-bodied · High acidity · Elegant · Contemplative
The Grand Curoulet parcel sits on grey and variegated marl, which the domaine credits for the richness and mineral drive of this Savagnin. Topped up throughout its sixteen months in cask, so it is not an oxidative wine, with an overnight skin soak on a third of the crop adding texture.
Pairs with: Roast white fish, Poultry, Comte
Dry · Medium-bodied · Low tannin · High acidity · Funky
Created in 2018 and vinified like a red: several days on the skins, then a year in barrel. The domaine says the skin contact gives extra structure while keeping the tension of its Savagnin.
Pairs with: Spiced vegetable dishes, Charcuterie, Washed rind cheese
Dry · Medium-bodied · High acidity · Elegant · Refreshing
Off marly soils rich in limestone, which the domaine credits with giving the cuvee both volume and minerality. Fermented and aged in wood for a year without any veil ageing, so this is the estate's straightforwardly fresh Chardonnay.
Pairs with: Grilled white fish, Scallops, Poultry
Dry · Medium-bodied · High acidity · Elegant · Contemplative
Chardonnay planted at the top of the Grand Curoulet parcel, where the domaine says the grey marls give the wine a distinctly Jura character. Fifteen to sixteen months in barrel and foudre, topped up rather than veil aged.
Pairs with: Roast white fish, Poultry in cream sauce, Comte
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
The Beranger parcel was previously vinified by Jacques Puffeney, a fact the estate records on the cuvee's own page. The domaine describes an elegant and powerful Trousseau built for long keeping, raised only in old large format barrels so the wood stays in the background.
Pairs with: Roast red meat, Game birds, Charcuterie
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Poulsard gives the palest reds in France, barely more than a deep rose in colour and very low in tannin. The domaine works old vines and talks about the delicacy and aerial character of the grape, with fifteen months in foudre keeping any wood influence out of the way.
Pairs with: Charcuterie, Roast salmon, Raclette
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
The estate's first entirely Pinot Noir cuvee, made from the Clos Saint-Laurent since 2018. The domaine puts the freshness, finesse and structure down to the clos and its limestone, and the Burgundian handling shows in the two weeks of gentle vatting and the 228 litre barrels.
Pairs with: Duck, Mushroom dishes, Soft cheeses
Dry · Full-bodied · High acidity · Contemplative · Savoury
The estate describes a wine that starts as a classic fruity white and turns, over six and a half years on blue and black marl Savagnin, into something else entirely. No topping up, a veil of yeast on the surface, and an intensity the domaine warns can wrong foot a first time drinker.
Pairs with: Poularde with cream and morels, Aperitif with walnuts and Comte, Duck foie gras
Dry · Full-bodied · High acidity · Savoury · Contemplative
The estate is blunt about this one: vinified in its original form, Savagnin is a wine you either adore or reject. Several years under the veil with no topping up give what the domaine calls incomparable heady notes of walnut and spice for a white wine.
Pairs with: Poultry with cream and morels, Mushroom croute, Curry and Thai dishes
Dry · Medium-bodied · Medium acidity · Easygoing · Refreshing
The estate has grown Chardonnay for a long time and puts its character down to the limestone soils and the climate of the Arbois slopes. The domaine describes elegance, fruit and suppleness, a very round wine of some finesse rather than an oxidative one.
Pairs with: Seafood, Cheese fondue, Grilled fish
Dry · Medium-bodied · Medium acidity · Elegant · Fruity
From the estate's oldest vine, planted in 1932 in the Boutemple lieu-dit at Arbois, the parcel the family says the domaine began with. It is planted to an old Chardonnay strain, Melon a Queue Rouge, and the estate reports a wine that coats the palate with length and power on white fruit such as peach.
Pairs with: Aperitif, Poached fish, Goat cheese
Dry · Medium-bodied · Medium acidity · Savoury · Easygoing
A Chardonnay and Savagnin blend the estate pitches as the middle path: not so marked by the Jura for a newcomer, not so classical that it bores an enthusiast. The domaine says the job is dosing the finesse of Chardonnay against the power of Savagnin.
Pairs with: Cubes of Comte as an aperitif, Curried dishes, White meat or fish in a cream sauce
Dry · Light-bodied · Low tannin · Medium acidity · Easygoing
The domaine calls Poulsard the most widely planted red in its vineyard and describes its wines as the palest reds in France, a medium intensity robe with orange highlights. Thin skins and very few pips, so almost no tannin, yet the estate insists on a supple frame that fills the palate with fruit.
Pairs with: Raclette and Comte fondue, Charcuterie hot or cold, Barbecue and grilled meat
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Trousseau is the grape of Montigny-les-Arsures and the estate's own village, where it takes the gravelly clay soils and the south east facing slopes. The domaine describes a keeping wine whose young burlat cherry aromas move to morello and then animal notes with age.
Pairs with: Game, Red meat, Meat in sauce
Dry · Light-bodied · High acidity · Festive · Refreshing
All Chardonnay off clay limestone soils, with a minimum of twelve months on laths and 3.5 grams of dosage. The estate notes that sparkling wine has a long history here and that the Cremant du Jura appellation itself only dates from October 1995. Serve it very cold.
Pairs with: Aperitif, Dessert, Oysters
Sweet · Full-bodied · High acidity · Contemplative · Savoury
A blend of Poulsard, Chardonnay and Savagnin dried for weeks on racks. The estate describes a golden to amber robe, candied apricot and quince, honey, dried fruit, soft spice and beeswax, and a rich, unctuous palate held up by an acid freshness that keeps it from turning heavy.
Pairs with: Duck or goose foie gras, Aged Comte, Blue cheese with dried fruit
Sweet · Full-bodied · Low acidity · Rustic · Savoury
A mistelle rather than a fortified wine: the Savagnin juice is muted with marc before it can ferment, which is the whole Macvin method. The estate blends two thirds must to one third marc, ages the result in oak and bottles a year on.
Pairs with: Served chilled as an aperitif, Melon, Apple tart
Peak wine-travel season in Jura is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Jura rewards trust.
