Thoughts about Jura Wines

WINE TALK
61

Pur Jus?

62

Jura is like that band that you used to love before everyone got into them. I loved those wines 20 years ago. But honestly, back then and now, you really have to be picky on the producer. The Trousseaus/Poulsards can be so beautiful, but fall apart after a few years.

63

Yes!

1 Like
64

In wich sense fall apart?
Sorry i dont understand

65

I found that some producers use of sulphur was too low to adequately protect the wines over the longterm. Those wines are so pretty in their youth, elegant yet rustic. But I feel like those varietals dont really have a lot of dry extract, and require a bit of sulphur to keep these wines alive.

But my perspective is also from a long time ago when I was accessing those wines a bit more frequently.

66

I completely agree. This is still an issue today.

1 Like
67

Nothing like a glass of rusty water to get you running back to Burgundy!

68

image
image4032×3024 2.52 MB

This is my last purchase from jura arrived today, i bought something else but there wasnt space in the bank

2 Likes
69

I’ve followed these wines for close to 15 years and my view is quite the opposite: I think back then the wines were perhaps a bit more rustic, but they were quite true to the place and often could easily take some aging. Sure, there were no-SO2 wines back then, but relatively a lot less than today.

Furthermore, today most of the wines are vinified in a very delicate manner, resulting in light, limpid glou-glou wines - which not only seem to be less typical of the region, but also more susceptible to different flaws and oxidation. Back then many reds were much more reliable, whereas today you really have to be picky - and often not even a good producer is a sign of guarantee.

For example I think that in the past the wines of Ganevat and Bornard were pretty serious and seldom showed any flaws. However, today, even many Ganevat and Bornard red wines are light, delicate and transparent, often showing elevated levels of VA and all too frequently are susceptible to mousiness. It’s harder and harder to find red wines like they made there more than a decade ago. Especially Trousseaus could be dark, stern and tannic, whereas today most Trousseaus seem to compete with Poulsard which variety makes lighter and paler wines.

2 Likes
70

Anyone know anything about or have tried the wines from Domaine L’Aigle a Deux Tetes?

1 Like
71

I bought one or two bottles from K&L but haven’t opened one yet.

72

I would agree. I have had Jura reds at 70+ years old and they are alive and well.

1 Like
73

Some of the old Bourdy’s that were being released in the mid 2000s were really good. Not sure if they still have old stock.

1 Like
74

It’s funny to see Bornard mentioned. I sold those as a rep for an importer around 2005/2006. Good wines and we sold them pretty easily but there was never too much enthusiasm. Good wines, cute labels. I think they retailed for about $30. Upon seeing your mention I looked to see who is importing them now only to see that they are hard to find.

2 Likes
75

I was a Bornard buyer, until I stopped seeing them being offered in my market.
That, Montbourgeau and Domaine Saint Pierre.

2 Likes
76

I used to see that around quite a bit.

And what happened with Saint Pierre? I think MFW had them in NY. Sheesh. I just took a look online and see they’re fetching $80. Sometimes I still drink a Tissot or something like that when in France and can be had for a reasonable price but I wouldn’t chase any of these things for $80.

77

I’ve sometimes wondered if this is perhaps a change in style to match the hype around Overnoy/Houillon(and no S02) which in the correct vintages to me at least, seems to levitate around very light but very expressive.

Aviet seems to have always gone the ‘old-school way’ on the reds, even today.
As others here has pointed out Montbourgeau, Bourdy etc. too are along those lines. Not too long ago a fellow berserker added a 1915 Bourdy Ploussard to his favorite wine of the year.

I don’t know and there are more technically knowledgeable people on this board, but I think it’s a very interesting discussion to enter into—

1 Like
78

I haven’t so much wine knowledge, but in my personal opinion I love wine with no SO2, they have energy that the other wines doesn’t have, I started drink no SO2 with Ivon Metra a producer from Beaujoulais and I loved it, since that time I started drinking no SO2 Wines

79

I love Domaine De Saint Pierre, and About Bornard I Prefer the wines from his father,not from tony

1 Like
80

image
image1440×1661 144 KB

I had this CrĂ©mant a few months ago and it was really tasty and highly drinkable, really delivered as an inexpensive BTG fizz. Super fresh but with a hay note often found in the region’s whites.

2 Likes