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The Jura vineyard is one of the smallest in France (2,000 hectares), but in terms of natural wine, it is one of the most important. Its tradition of oxidative winemaking with the Savagnin grape (vin jaune) requires work without chemical inputs or additives, which has predisposed Jura to organic and natural viticulture practiced in small artisanal estates. They are original, flavorful, and bear the mark of their terroir. Some are, by their history, naturally natural.
Despite its small size, the viticultural Jura is very diverse, with four AOCs (Arbois and Arbois-Pupillin, Côtes-du-Jura, L'Étoile, Château-Chalon) and three AOC products (Macvin du Jura, Crémant du Jura and Marc du Jura).
Jura is best known for its yellow wines, resulting from controlled oxidation based mainly on Savagnin. The most famous is Château-Chalon. Sweet wines or liqueur wines are also produced there, such as Vin de Paille du Jura (obtained by passerillage, from grapes dried on straw) and Macvin du Jura (a fortified wine, a blend of grape must and Jura marc brandy). Dry and still white or red wines can also be found in Côtes-du-Jura, and sparkling white or rosé wines (Crémant du Jura appellation). A white wine resulting from a blend of Chardonnay and Savagnin is often called "Tradition".
Dominated by the vineyards of Arbois and Pupillin to the north, and extending to Beaufort and Saint-Amour in Franche-Comté, the viticultural Jura covers the Revermont region, which extends into the Ain and Saône-et-Loire departments. This proximity to Southern Burgundy explains the presence of Chardonnay in white wines, but Savagnin is the most emblematic of Jura's white grape varieties. Its flagship product, vin jaune, comes in a squat bottle, called a "clavelin", containing 62 cl, which is the amount left from a liter by the angels' share. Yellow wines offer aromas of walnut, mushroom and beeswax. Very adaptable, they pair with a wide variety of dishes, particularly mushrooms, cheeses and foie gras.
The reds are based on Poulsard, Trousseau or Pinot Noir. Poulsard is a delicate grape that produces fine, lightly colored, aromatic wines, sometimes "onion skin" or a sustained coral pink. They are delicious and easy to drink, true aperitif and gastronomic wines. Trousseau produces more colorful, fuller-bodied and more persistent wines.
What are the great typical grape varieties of Jura in France?
The typical grape varieties of Jura are, for white wines, Savagnin and Chardonnay. White wine production is dominant in Jura. Chardonnay is most often vinified as a dry white wine, while Savagnin is emblematic of Jura. Chardonnay, originally from Burgundy, is more abundant (50% of Jura's grape varieties), but Savagnin is the most typical. It is used to obtain the long-aged oxidative wines called "vins jaunes", which alone represent their region. It sometimes happens that Savagnin and Chardonnay are blended in the form of dry white wines ("Jura Tradition" wines).
Red wines in Jura are made from three grape varieties: Poulsard, Trousseau and Pinot Noir. Poulsard (called "Ploussard" in Pupillin) and Trousseau are native and emblematic of Jura. Poulsard gives fine and aromatic wines, clear and lightly colored, very easy to drink. They are sometimes confused with dark rosés. Trousseau, on the contrary, is a prolific grape variety that gives fruity and full-bodied wines, very long on the palate. Often used as a complementary grape variety, Pinot Noir recalls nearby Burgundy.
What is a sweet white wine from Jura?
A sweet wine is a wine that retains a high proportion of residual sugar naturally derived from the grapes. The amount of sugar in wines classifies them as follows: a dry wine contains less than 12 grams of residual sugar per liter; a semi-sweet wine contains between 12 and 45 grams, and we begin to speak of a sweet wine from 45 grams. These are mostly white wines.
The vinification of sweet or semi-sweet wines dates back to antiquity; the sweet wines of Samos and Cyprus are a remnant of this. It is currently practiced all over the world. In France, it exists in Jura, Alsace, Bordeaux (Sauternes, Barsac, Loupiac, Sainte-Croix-du-Mont, Côtes-de-Cadillac), the South-West (Jurançon, Pacherenc-de-Vic-Bilh, Gaillac), Périgord (Monbazillac), Anjou and Touraine. Elsewhere, it is practiced in Hungary (Tokaji), Switzerland, Germany, Austria, Italy, Romania, Greece and Canada.
Several methods are at the base of sweet wine, most often resulting from late harvests. Depending on the location, these methods can be combined or exclusive. Passerillage is the use of dried grapes (on the vine, on rocks, racks or straw beds) before pressing. Noble rot (Botrytis cinerea) is a fungus that forms on ripe grapes at the end of the season, in the presence of certain weather conditions. This fungus dries out the grape berries and concentrates their sugar content. In this case, prolonged harvesting (successive picks) must be carried out by passing through the vineyards several times. Ice wine, notably produced in Canada, is obtained by concentrating the juice through freezing. In all cases, the sorting of grapes is essential, indicated on the label by the mention "sélection de grains nobles". Mistelles (fortified wines and vins doux naturels) such as port, based on alcohol and grape must, are not cataloged as sweet wines.
Sweet wines are reputed to be "sweet", but in reality their aromatic concentration, with powerful notes of citrus and yellow fruits, and their high acidity, relegate the sweet sensation to the background. Sugar is not the main characteristic of a good sweet wine.
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25 products
25 products
Amphore Rouge, 2023
Philippe Chatillon
With Amphore 2023, Philippe Chatillon delivers a rare and unique red cuvée, blending the typicality of the Jura with an ancestral aging method. This certified organic natural wine, classified as Vin de France, comes from a subtle blend of Pinot Noir and Trousseau, two emblematic grape varieties of the Jura, grown on clay-limestone soils and vinified with a spirit of purity and respect for the fruit.
After a short one-week maceration, the wine is aged for two years in amphorae (qvevris), these terracotta jars traditionally used in Georgia. This aging choice allows for slow and natural oxygenation, without the transfer of woody aromas, thus preserving the frankness of the fruit, the floral delicacy, and the complexity of the wine.
On the nose, Amphore 2023 immediately captivates: crisp red fruits, violet, a fresh herbaceous note, and a slightly earthy touch that recalls the very material of the amphora. On the palate, it is a light, fluid, yet structured wine, with a natural tension and a beautiful aromatic persistence. The balance between the finesse of Pinot Noir and the vitality of Trousseau is remarkable, supported by an aging process that acts as a revealer rather than a disguise.
At the table, this vibrant red will accompany grilled red meats, root vegetable dishes, or fine charcuterie. It will express itself fully at around 12 to 14°C, after decanting, and can be kept for 5 to 10 years.
With this cuvée, Philippe Chatillon creates an author's red wine, free and inspired, where the terroir of the Jura meets the millennial wisdom of amphora winemaking.
Le Sage Vagnin, White 2023
Philippe Chatillon
Le Sage Vagnin 2023 is a precious, exclusive, and wise vintage. Only 800 bottles are produced each year, all from a small walled vineyard (clos) planted with 65-year-old Savagnin vines, deeply rooted in the grey Jurassic marl. This rarity is the result of the precise and inspired work of Philippe Chatillon, a winemaker sensitive to living things, whose estate is certified organic and located in Arbois, the birthplace of the grape variety.
Vinified with direct pressing and then aged for two years in old barrels, this AOC Arbois white wine stands out for its aromatic purity and balanced roundness. No new wood, no additives: just the grapes, time, and the winemaker's care. The result is a nuanced Savagnin, with a mineral roundness, between tension and sweetness.
The nose is both expressive and delicate: fresh citrus, white peach, acacia blossom, with a subtle mineral touch. On the palate, the texture is round yet taut, with a beautiful length, an elegant saline sensation, and a fresh, floral finish. The wine avoids any heaviness, playing on the perfect balance between the natural richness of the grape variety and the finesse of the terroir.
Le Sage Vagnin will gracefully accompany seafood, aged cheeses like Comté or Bleu de Gex, but also more spicy, oriental, or vegetarian cuisine. Serve between 10 and 12°C, with light decanting, and enjoy now or keep for up to 5 years.
A rare wine, for lovers of finesse and Jura's unique character.
Puits Saint Pierre, White 2023
Philippe Chatillon
The Puits Saint Pierre 2023 cuvée by Philippe Chatillon is a magnificent tribute to Savagnin, the iconic grape variety of the Jura, meticulously crafted with remarkable precision. Sourced from the estate's finest parcel, planted on typical Côtes du Jura marl soils, this natural white wine, certified organic, embodies Jura tradition while asserting a pure, clean, and vibrant style.
The grapes are harvested at optimal ripeness then pressed directly, without maceration, to preserve freshness and varietal expression. The wine is then aged for two years in old barrels, without oenological intervention or new wood, allowing for subtle micro-oxygenation that refines the structure and develops aromatic complexity.
On the nose, it's a festival of sensations: dried apricot, delicate honey, a hint of brioche, alpine herbs, and a chalky minerality that hints at the tension on the palate. The palate is direct, dry, taut, with superb acidity that carries the flavors to a long, saline finish. The balance between the subtle richness of the aging and the natural straightforwardness of the grape makes it an excellent gastronomic wine.
Puits Saint Pierre pairs ideally with iodized seafood, aged Comté cheese, or spicy dishes with oriental flavors. Decanting is recommended for it to fully open up. It can be enjoyed now for its purity or aged 5 to 10 years to gain complexity. Serve chilled, between 10 and 12°C.
Philippe Chatillon delivers a deep and sincere wine, both rooted in its terroir and of rare elegance.
Potion Magique Rouge 2018, Domaine de l'Octavin
A surprising and purely Jura blend of Chardonnay, Savagnin, and Poulsard, grown on white and gray marl. A little mischievous, loaded with raspberry, orange peel, and flowers, a truly exceptional wine supported by fine acidity and earthy notes. The druid Panoramix, indeed, could not have done better.
Natural wine with no added sulfites.
A surprising and purely Jura blend of Chardonnay, Savagnin, and Poulsard, grown on white and gray marl. A little mischievous, loaded with raspberry, orange peel, and flowers, a truly exceptional wine supported by fine acidity and earthy notes. The druid Panoramix, indeed, could not have done better.
Natural wine with no added sulfites.
Dorabella Rouge 2018, Domaine de l'Octavin
Here is a Poulsard red full of fruit, subtlety, and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by carbonic maceration of the destemmed harvest, partial or total depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry, and small red fruits.
Natural wine with no added sulfites.
Here is a Poulsard red full of fruit, subtlety, and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by carbonic maceration of the destemmed harvest, partial or total depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry, and small red fruits.
Natural wine with no added sulfites.
