Region & Wines
Who we are ?
Stretching over 80 kilometers through the Revermont region, the Jura vineyards do not cover a large area but they are exceptionally diverse. Nestled in the foothills of the Jura mountains, they have a thousand stories to tell: stories of sparkling, dry or sweet wines that fill your soul with powerful and subtle flavors such as fresh and candied fruits, spices and marmalades, flowers and biscuits, tea and Comté cheese. With their bright-gold and ruby hues, Jura wines owe their excellence to terroirs and traditions. Singular, generous, exotic, smooth, sweet, wild, subtle, harmonious, light or powerful: a multitude of styles to savor!
The Vineyards and his seven AOC’s
AOC ARBOIS: pioneering
The Arbois appellation is the oldest and largest of the four geographic AOCs. Its name comes from the Celtic words ‘ar’ and ‘bois’ meaning ‘fertile land’. Best known for its bright and elegant red wines, the full range of Jura wines can also be produced in this appellation.
AOC CÔTES DU JURA: diversified
Dating back to 1937, AOC Côtes du Jura is omnipresent from the north to the south, with a wide range of soils. It is the region’s second-largest appellation by volume, making wines from all AOC permitted grape varieties. The whole range of Jura wines is represented, but still and sparkling whites dominate – rounded, fruity and generous.
AOC L’ETOILE: divino
Its name (meaning ‘star’) is a legend in and of itself, possibly referring to the countless tiny star-shaped Pentacrinite fossils buried in its soil, or to the star-like arrangement of the five hills surrounding the village. This AOC produces exceptional white wines, including Vin Jaune and Vin de Paille.
AOC CHÂTEAU –CHALON: exclusive
This AOC has been producing one of the world’s greatest wines since 1937. Derived exclusively from Savagnin, Vin Jaune is the only wine produced here. The golden nectar only reveals its incomparable character after a long, supervised period of aging.
Three “product” AOCs are inspired by a long tradition: Mavcin du Jura, Crémant du Jura, Marc du Jura. The first one, awarded in 1991, covers one of France’s greatest liqueur wines: Macvin du Jura. Although usually white, it can also be red or rosé. Boasting an AOC since 1995, Crémant du Jura is a festive, sparkling wine produced throughout the region. The newest AOC, Marc du Jura, covers the production of pomace brandy.
Five Grape Varieties
Chardonnay: floral and elegant
Chardonnay originated in Burgundy but has been grown in the Jura since the 10th century. Its ability to adapt easily makes it the most widespread grape variety. Found on light, limestone soils, it produces floral white wines fragrant with citrus fruits, peaches, and white flowers; and with the addition of Savagnin, it can exhibit notes of roasted hazelnuts or almonds.
Savagnin: smooth and intense
Typical of the Jura region, Savagnin grows on soils of grey marl and ripens slowly. Demanding and patient, it is ideal for oxidative aging under a film of yeast known as the “voile”, or veil. It produces powerful white wines with complex aromas of fresh butter, undergrowth, almonds, walnuts and spices. In topped-up barrels, it displays mineral notes of lemon and white flowers.
Poulsard: bright and fruity
This ancient native grape variety, also called Ploussard, thrives in strong soils of marl or clay. It’s the second most widely planted variety after Chardonnay. This thin-skinned grape with clear juice produces fresh and pleasant wines with hints of small red fruits and a surprising pale ruby color.
Pinot Noir : supple and full-bodied
Often used in blends for its gustatory and aging properties, Pinot noir can also be vinified on its own. Planted in gravelly soils since the 15th century, it is usually the first to ripen. It produces bright-red wines with notes of undergrowth, cherry and wild fruit.
Trousseau: rare and surprising
A demanding, late-ripening grape native to the Comté region, Trousseau requires lighter, gravelly, warm soils. Once vinified, it develops intense, peppery, spicy flavors and hints of red fruits.
Red Wines of Jura: Little-know treasures
Poulsard: Fresh and easy to drink, Poulsard has a nice pastel hue due to the grapes’ thin skin and is sometimes mistaken for rosé, although tasting makes the difference clear. A subtle wine, it perfectly rounds off a platter of cured meats, a Morteau sausage or an exotic dish. It’s a wine for a whole meal!
Trousseau: Rich and tannic, this elegant, fragrant wine vibrantly enhances grilled meat, small game in sauce and well-matured cheese.
Pinot Noir: Colourful and well-structured, Pinot noir has a personality that lends itself to blending. It’s often paired with Poulsard and Trousseau. It goes harmoniously with grilled or sauced red meats.
White Wines of Jura: Princes of the Jura
“Floral” and refined: Floral white wines, primarily made with Chardonnay grapes, flow from a traditional ageing method. To avoid contact with air, wine-makers ‘top off’ their barrels by filling them up as the level drops due to natural evaporation. Refined, elegant and mineral, they take on exotic aromas when made with Savagnin.
“Traditional” and powerful: In the Jura, wine-makers also produce wines they don’t top off, letting some headspace naturally form in the barrels. A film of yeast then develops on the surface, imparting unique, intense flavours to the wine. Thus vinified, the Savagnin grape variety fully expresses the unique character of the Jura terroir. It’s often blended with Chardonnay, which gives ‘traditional’ wines a touch of finesse.
Crémant du Jura : Festive and delicate
It can be made with any of the Jura region’s five grape varieties. The AOC requires that the grapes be hand-picked, transported in pierced crates so the juice oxidizes, and then pressed in whole clusters. This production method dates back to the late 18th century. After alcoholic fermentation in vats or barrels, secondary fermentation occurs in bottle.
Vin Jaune : Of gold and light
Native to Château-Chalon, Vin Jaune is still the undisputed king of this appellation. It’s also produced in Arbois, L’Etoile and Côtes du Jura AOCs. It undergoes a specific ageing process under a film of yeast known as the voile, or veil. Once fermented, it’s kept for at least six years and three months in oak barrels with no intervention by the wine-maker. This process, which respects natural wine evaporation, causes a thin film of yeast to form on the surface. This yeast patiently contributes to the famous ‘yellow taste’: complex flavours of walnuts, hazelnuts, almonds and spices.
Vin de Paille : Sweet and sensuous
A sweet, sensuous nectar, Vin de Paille is made from the finest grapes in the Jura vineyards using a traditional technique passed down from generation to generation. It’s a naturally sweet white wine. Its incomparable, candied and exotic aromas come from a blend specific to each winemaker.
Macvin du Jura : Luxurious Liqueur
In the highly prestigious family of French fortified wines or mistelles, Macvin is the only one made from a pomace and not wine brandy. The age-old production process has been adapted to the AOC’s requirements since 1991 to produce a rich, subtle and velvety wine.
Marc du Jura : the mysteries of the still
The region’s latest recipient of AOC status, Marc du Jura is amber-colored brandy. An essential ingredient in the famous Macvin du Jura, it’s been distilled for centuries by most of the Jura’s wine-makers who consider it a ‘heart-warmer.’ It is powerful and fragrant.
About the Jura Wines
Jura Wines is an organization of wine producers and trading companies working together to advance the wines of the Jura.
Crémant du Jura
Vin de Paille
Macvin du Jura
Marc du Jura