Jura is one of the smallest wine regions in France--smaller than some personal estates in Chile. It has a winemaking tradition of around five centuries. It is very famous for its white wines, especially Vin Jaune (French for yellow wine) that is aged no less than six years and three months. However, none of the wines produced in the region should be undervalued.
Grape varieties that are found are similar to other cold regions. Chardonnay and Pinot Noir, amongst other grapes, were introduced in Jura in the Middle Ages by winemakers from Burgundy. Most common grapes of the region include Chardonnay and Savagnin (grape used in Vin Jaune) for whites, and Poulsard, Trousseau and Pinot Noir for reds. The region also offers Cremant du Jura – sparkling whites usually made entirely of Chardonnay, but some red varieties could be included as well; and MacVin – late harvest fortified wine.
Many experienced drinkers would find the whites very similar to Sherry because of the method of aging. Namely the wines are aged in barrels for years under a film of natural yeast, known as voile in France, or flor in Jerez (region in Spain where Sherry is produced). This film allows a slow oxidation. The difference is that the voile is more beneficial for producing low alcohol wines than Spanish flor. Consequently, the main difference between Jura and Jerez is that Jura wines even though crafted in a related manner, are essentially not fortified like Sherry, with an exception of MacVin.
The reds are very similar to those in Burgundy in structure and balance. They are usually very pale, almost pinkish in color. The main reason for this is the Poulsard grape, which develops a distinctly light color. Pinot Noir and Trousseau are also known for their lighter shades of red. The wines are silky in texture, very elegant and need to be opened for about 2-3 hours before consuming. The most important fact of this region is that most of the producers make natural wines, “at the vineyard”, rather than “in the winery”.
CAVES JEAN BOURDY
This domaine has been in the Bourdy family since 1475. Tradition of this family is what makes their wines exceptional in every sense of that word. The Bourdy Family has been making wine the same way at the same vineyards through 15 generations. The only change was made in 2005 when biodynamic methods of production were introduced. In the winery both the white and the red are made using more or less the same process: they are fermented under the native yeasts and aged for 4 to 5 years in large casks that are up to 100 years old. They are topped up over that period and made without the use of flor. This ancient house also produces an extraordinary Vin Jaune and Chateau Chalon as well as a really amazing MacVin.
