Alan, these are very “simple” wines which exude complexity, craftsmanship and a Biodynamic methodology.
Seau-trou Les Corvées Rouge
100% Trousseau planted on Gray Marl and Limestone
Madelon Rouge
50% to 60% Gamay from Morgon 40% to 50% Indigenous Jura Varieties
60-80 years planted on Granite, Marl and Limestone
Aged 10 months in foudre
Le Jaja du Ben Rouge
50% to 60% Gamay from Beaujolais, 40% to 50% Indigenous Jura Varieties
80 years average grown on Granite and Marl
Y’a bon the Canon Rouge
50% Gamay and 50% old indigenous varieties from the Jura
40 years planted on Marl and decomposed Granite
J’en Veux Encore Rouge
70% Gamay, 30% Trousseau planted in 1900
Aged 10 months in conical wood tank
Poulprix Rouge
A blend of Mondeuse, Syrah and Trousseau
De Toute Beauté Rouge
50% Gamay from Fleurie, Syrah from Côte Rôtie, Mondeuse from Savoie, Pinot Noir d’Alsace
60-80 years planted on Granite, Marl and Limestone
Aged 10 months in foudre
Le P’tiot Roukin Rouge
Pinot Noir, Poulsard, and Trousseau
70 year vines planted on Marl and Limestone
Semi-carbonic maceration for 10 months in conical wood tank
Le Zaune à Dédée
80% skin-macerated Gewurztraminer and 20% Savignin
The Savagnin is vinified sous-voile and raised in 250L oak barrels for 7 years
“After consecutive vintages of losing large portions of his harvest, Jean-François was forced to innovate to make more wine. In partnership with his sister Anne, he went to friends in Alsace, Beaujolais, and Savoie to source more fruit. Anne and Jean-François even went so far as to purchase vines in the Beaujolais. Each Vin de France cuvée is a blend of estate fruit from the Jura and purchased (or estate) fruit from another region, thus allowing Jean-François to apply his savoir-faire in winemaking with indigenous grape varieties from the Jura to create a new and unique line of wines. All of the vineyards contributing to this project are farmed organically.”,KL