Alpine Wines

These vines are planted on degraded Lias clay, which contributes to the soaring tension on the mid-palate of this wine. It has a smoky base, with citrus top notes. Tingling minerality swirls throughout. There is a magnificent density to this wine. Tuck it away for a few years to enjoy it in its full glory.

As the name suggests, this is made up of a patchwork of terroirs across the domaine, and produces a benchmark Jura Chardonnay. It is the perfect introduction to the Chardonnay range here, which is a tour de force of single site expression. The average age of vines is around 50 years, which is fairly senior for an ‘entry’ wine. The long fermentation in barrel (10% new) has produced complex layers of flavours, with curry, fenugreek and saline freshness, with a silky texture. There is that classica nutty Jura reduction on the finish. Some attractive fruitiness on the palate means it will drink well from early on.

This cuvée is an homage to Stéphane's father, André (dédé/DD) who began making this wine. It is a blend of Pinot Noir, Trousseau and Poulsard which is made in a "glouglou" style without sulphur for easy drinking. Its long, gentle fermentation and ageing in hundred-year-old foudres preserve the natural freshness of the varieties. It is bottled with a little more CO2 than most wines to compensate for the lack of added sulphur dioxide. This provides a prickle of freshness, and a quick carafing might be advised. This quintessentially Jurassic red is wonderful for early, easy drinking.

This wine is a labour of love. The Trousseau bunches are hand destemmed before undergoing carbonic maceration for three weeks, followed by a further two weeks maceration with gentle plunging. The wine has a beautiful aroma of rhubarb and raspberries, with a pure, red berry thread of acidity weaving through the palate. Light, but firm, this is a fresh and energetic example of Jurassic reds.

This cuvée is an homage to Stéphane's father, André (dédé/DD) who began making this wine. It is a blend of Pinot Noir, Trousseau and Poulsard which is made in a "glouglou" style without sulphur for easy drinking. Its long, gentle fermentation and ageing in hundred-year-old foudres preserve the natural freshness of the varieties. It is bottled with a little more CO2 than most wines to compensate for the lack of added sulphur dioxide. This provides a prickle of freshness, and a quick carafing might be advised. This quintessentially Jurassic red is wonderful for early, easy drinking.

Unlike the Savagnin barrels that go into the production of vin jaune and Château-Chalon, these are topped up regularly, protecting the wine from developing the characteristic oxidative notes of those wines. Instead this is fresh, bright, and vibrant with a pithy, waxy citrus fruit energy. An increasingly popular style, nevertheless still produced in tiny quantities.

This is a south-facing site with Trias clay soil. It often displays the most warmth of Stéphane's single-vineyard Chardonnays, and in 2018 it has the power and silky persistence of the vintage on full display. Smoky, spicy, nutty, energetic, and perfectly weighted.

This limestone site sits on the lower part of the slope beneath the Tour de Curon. This is the most Burgundian of the single vineyard sites, with a serious savoury and citrus expression, with a plump cushion of stone fruit at its core.

This is Stéphane's "Grand Cru", and comes from a superb walled vineyard that encloses the eponymous tower, overlooking the town of Arbois. Its old vines and limestone soils produce outstanding wines every year, though in tiny quantities. There is huge intensity in the wine, that benefits from a little air when poured. As you swirl it, layers of nutmeg, Amalfi lemon, crystalised ginger, and jasmine scent emerge. It has so much drive and persistence on the palate, and it is not unreasonable to compare it with Grand Cru white Burgundy. World class.

This vin jaune always has a deeper fruit expression than the others. It is quivering with energy, and salty intensity on the length. Wonderful.

Stéphane Tissot is at his best when making vins jaunes. This single vineyard example comes from a site with a mixture of Lias and Trias soils. Its smoky aroma recals whilsky, and its nutty, zappy, dry palate is just crying out to accompany some 24 month aged Comté.

This special cuvée of Vin Jaune has been aged for two years more than the required six year minimum for this wine style. The extra ageing adds intensity of expression and concentration of nutty, almond flavour. It is made from a 50/50 blend of vines in En Spois (grown on Trias clay soils) and a parcel just next to the Tour de Curon (grown on Lias clay soil). Just 6 barrels were made, and aged uniquely in a warm cellar. By the time of bottling, 4 of the barrels had no flor veil so the wines aged along the lines of an Amontillado, giving a more oxidative and powerful expression of Vin Jaune.

This cool, unoaked Chardonnay is a beautiful pale gold colour, with a crisp, fresh, and inviting nose. Understated and racy, the palate is pretty and delicate, with a fine line of acidity and nicely detailed fruit: greengage and zippy lemon. It’s a brilliant aperitif wine from the cool Jura hillsides, and outstanding value for money.

‘Le Pape d’Arbois’, Jacques Puffeney, retired in 2014, selling his vineyards to Marquis d’Angerville and Domaine du Palican. He retained, however, his stock, including the slowly ageing vins jaunes - his most sought after and venerable wines. This 2011 therefore represents one of the final vintages that will bear Jacques’ name; its scarcity cannot be over-emphasised. Neither can its quality. This late-harvest Savagnin has been aged under flor in oak barrels for six years, developing a dizzyingly complex character: ginger, cardamom, walnuts, preserved lemons, curry. A superb match with the local Jura cheeses, or one of the most satisfying aperitifs you could find. One of the rarest wines on our list.

Macle produces just a tiny amount of topped-up Chardonnay barrels, and even then, only in certain years. The fruit is drawn from the vineyards surrounding Château-Chalon on limestone-clay soils. The wine is vibrating with energy, with a rich, profound texture. Characteristic salinity marks it out as typically Jurassic, in spite of its non-oxidative style.

This is a 100% Chardonnay wine, aged sous voile (under flor), has classic oxidative notes. The fruit comes from limestone-clay soils on north-facing slopes surrounding Château-Chalon. Whilst the ageing is much shorter than for a vin jaune, this wine shares much of its characteristics, with saline depth, and spicy complexity. Its lighter frame makes it ideal for earlier drinking than a vin jaune, and is a brilliant foil for food.

This is actually a blend of 50% Savagnin and 50% Chardonnay. It's a bit of a one off. A 'voile' (layer of flor yeast) did not develop over the Savagnin, which has been blended with Chardonnay that was aged sous voile. It was blended and bottled in 2013 and has continued to develope complex utty, citrus, and spiced notes, with a satin-like texture. Not to be missed.