Sue Dyson and Roger McShane We have been thinking a lot about oxidative wines lately. There are a number of reasons for this. We have been importing Jura wines that are deliberately oxidative ranging from the Vin Jaunes that are exposed to oxygen for many years through to the table […]
The Jura is a fascinating area of France which is famous for great cheese (think Comte) and delicious wines. It lies close to the Swiss border yet is only a hour’s drive from the centre of Burgundy.
The pleasant town of Arbois is at the centre of the wine region but there are many small charming villages that you will want to visit once you take the time to explore the area.
The wines for which the Jura is famous are quite varied. The iconic, oxidative Vin Jaune is possibly the best known of all the wines. The Savagnin juice must be aged in wooden barrels under a veil for a minimum of six years and three months without being topped up. The veil of yeast protects the wine and helps the highly desirable oxidative notes to develop in the wine. During this time the wine develops a golden hue which is why it is called a yellow wine.
However there are also powerful white wines made from Savagnin and a variant of Chardonnay called Melon le Queue Rouge and delicate red wines made from Trousseau, Ploussard and Pinot Noir produced in this region.
The popularity of these wines is increasing dramatically, so much so that it is difficult to keep up the supply.
Pupillin is a tiny village that lies at the heart of the Jura wine region. Here, the Ploussard grape variety is king, producing light, flavoursome wines of very high quality. There are three red grape varieties in the Jura – Trousseau, Ploussard and Pinot Noir. Trousseau is a light, expressive […]