Brett happens

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MWG April Jura tastings: report (1/6)

with 3 comments

Though sparkling wines have been made in the Jura for decades, the Crémant du Jura AOC was created only in 1995. Styles range from bone dry to off-dry and from fresh to quite oxidized. Some pink crémant is made. The permitted grape varieties are Chardonnay, Savagnin, Poulsard, Trousseau and Pinot Noir. White crémant is at least half Chardonnay, rosé crémant at least half Pinot Noir or Poulsard. To my mind, these are among the best – and best value – sparklers outside Champagne.

Crémant du Jura 2008, Brut, Rolet Père et Fils ($21.45, 10653380)
Haven’t found any technical information on the 2008. The 2007 was a blend (Chardonnay, with Savagnin and Poulsard making up about 45%) that spent 32 months sur lattes (bottled and stacked with thin strips of wood – think laths – laid between the bottles to stabilize the stacks and minimize damage in the event a bottle explodes).
Flowers, quartz dust, lemon. Very fine bead. Bright fruit (green apple, pear) balances the high acid. Soft effervescence. Long leesy/sourish finish. Pure and refreshing. Great as an aperitif or for sipping on the deck. (Buy again? Sure.)

Crémant du Jura, Jean Bourdy ($27.00, La QV)
The estate has been organic “since the start” (quoting Jean-François Bourdy), which in this case means since the 15th century, biodynamic since 2006. 100% Chardonnay.
The very model of a crémant du Jura. Floral, lemony nose with a hint of toast and nuts. Light, fine bead. Dry. Fruit and brioche shot through with minerals and racy acidity. Clean, softly effervescent finish. Lovely on its own but perhaps even better with food. (Buy again? Yep.)

Crémant du Jura, BBF, André et Mireille Tissot ($33.54, Les Vins Alain Bélanger)
The BBF stands for blanc de blancs élevé en fût. Three-quarters of this 100% biodynamic Chardonnay crémant spends a year in barrels. After blending, it is aged another 52 months sur lattes before disgorgement. Extra brut, with no dosage.
A shade or two darker than the other wines: yellow, verging on gold, with fine, long-lasting bubbles. Complex nose with hints of puff pastry, vanilla cream, dried banana and caramel. Winey texture. Fruit (browning apple), straw and mineral flavours are lifted by bright acidity and tingling effervescence. Very dry, despite the richness. The long, bitter-edged finish has a lingering floral note. The wine’s size and savour make it better suited as an accompaniment to food than as an aperitif. Considering that many champagnes would pale in comparison, it delivers great QPR. (Buy again? As soon as I can lay my hands on some, which will probably be in December, when the next shipment arrives.)

Written by carswell

April 28, 2012 at 19:20

3 Responses

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  1. The BBF is such a wonderful combination of pleasure and mystery. If I am not mistaken, S. Tissot achieves this complexity by using yeasts from his vin de paille.


    May 15, 2012 at 08:44

    • Thanks for the input (liquid and otherwise), thomasein. Didn’t know about the straw wine yeasts. (Tissot’s website is full of gaps, the BBF being a prime example.) Am I right in assuming that your info comes from the horse’s mouth?


      May 17, 2012 at 19:10

  2. Yes, your assumption is correct. It was in response to my question as to the source of uniqueness of his cremants. That he wanted to infuse what is special about Jura wines into his cremant.


    May 24, 2012 at 15:16

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