Located in the Jura in Franche-Comté, the Jura vineyards represent a wine region in eastern France. It extends over the Revermont region (or Bon-Pays or the Vineyard) and occupies a north-south strip about 80 kilometres long and 5 kilometres wide. It covers the departments of Haute-Saône, Doubs and Jura between the towns of Salins-les-Bains in the north and Saint-Amour in the south, in a discontinuous manner. The Revermont is located in the centre of the Jura mountains on the edges of the chain between the Bresse plain to the west and the first Jura plateau to the east.
The Jura vineyards are located at an altitude of between 200 and 450 metres on the slopes of the western edge of the plateau and on the better exposed slopes of the hills in front of the plateau.
It can be said that nature is generous which has allowed its rich terroir to produce wines with aromas so typical and unmatched by any other wine in the world. Obviously, this could not have been prepared on its own without the know-how of the Jura winegrowers and their ingenuity in adapting to the climate over generations.
The Jura produces wines made from 5 grape varieties such as Savagnin: it is the grape variety used for yellow and white wines; Chardonnay: fine white wines come from this grape variety; Poulsard or Ploussard: red grape variety with white juice, it produces red wines with little colour and flavour; Trousseau: a red grape variety with white juice too, but red wines are more colourful in tannin and Pinot Noir: red grape variety with white juice, it is served as a complement for the preparation of red and sparkling wines. The different wines produced in the Jura are as follows:
Red wines:Made from a single grape variety or a blend of the three red grape varieties: Poulsard, Trousseau, and Pinot Noir. This wine is characterized by its aroma of nuts, apples, candied fruits, spices and its rather long persistence, when tasted, in the mouth. It is very rich and very powerful, you can see it on its golden yellow colour which reflects its Jura specificity – Fruity, pleasant, lightly coloured wines, tinted onion peel, perfumed with the Poulsard grape variety.
– Colourful, intense aromas, tannic and keeping with the Trousseau grape variety.
Rosé wines :
Often made from the Poulsard grape variety. They have a light colour with aromas of red fruit. Originally there is the Ploussard (a typical Jura grape variety). It has a very fine seed skin which gives little colour to the juice during maceration, even during traditional winemaking. This gives a wine that has no rosé. However, the true Jura rosés, which are made from the same grape variety, are those that have had a much shorter maceration time to have the result of rosé bleeding or summer rosés.
White wines :
These wines are made from Chardonnay, or by blending Chardonnay and Savagnin.
– Dry and fruity wines for Chardonnay wines.
– Dry and typical wines (nutty taste) for Savagnin varietal wines.
– Blended wines of Chardonnay and Savagnin are dry, fruity, often with mineral and “flint” aromas.
Sparkling rosé and white wines, brut, and typical :
These are the Crémants du Jura. They are made from the different grape varieties of the Jura according to the champagne method or the traditional method using Chardonnay, Poulsard and Pinot Noir.
Jura specificity, grapes harvested at optimal maturity, wines vinified in white from the Savagnin grape variety. Slow fermentation in vats until spring, then the wine is put into 228-litre oak barrels, impregnated with old yellow wines (barrels with a yellow taste), which are not completely filled to allow a veil of yeast to develop on the surface of the wine. These yeasts provoke a very slow oxidation which will give the wine its particular taste: “the taste of yellow” the wine is aged for a minimum of 6 years, without racking or topping up, in barrels before bottling.
– Golden yellow colour, nutty taste, long persistence in the mouth. The yellow wine should be served at room temperature (16 °C). It can be kept indefinitely even after opening the bottle.
Specificity of the Jura, a sweet natural wine made from Chardonnay, Poulsard, Trousseau and Savagnin grapes, harvested in late harvests. The bunches are placed on small perforated crates or racks formerly made of straw, hence the name of the wine, or hung on wires for at least six weeks in dry, airy but unheated buildings to dry out and achieve a high concentration of sugars. Slow pressing of the dried grapes with a very low juice yield produces musts that are very rich in sugar. The slow fermentation is done over one year. The wine is then matured for 3 years, including 18 months, in oak barrels before being bottled. It is sold in 37.5 cl bottles. Long conservation: 50 years and more.
Macvin du Jura:
Specificity of the Jura, a liqueur wine obtained by mixing grape must with wine brandy or Marc du Jura – the only liqueur wine produced from a marc brandy and recognized in France with a registered designation of origin.
The liqueur wine “Macvin du Jura” has an amber colour, with aromas of pomace, orange peel, quince, candied fruit, prunes and raisins on the nose. On the palate, the wines are pleasant and unctuous.
In the Jura, there are 7 specific appellations, including 4 geographical appellations and 3 product appellations:
The 4 geographical Appellations of Controlled Origin (AOC) include: Côtes du Jura, Arbois, Étoile and Château-Chalon; and the 3 AOCs produced are Crémant du Jura, Marc du Jura and Macvin du Jura. As an indication, Château-Chalon produces only yellow wines and Étoile produces only dry white wines, yellow wines and straw wines.