CÔTES DU JURA CHARDONNAY > DOMAINE MAIRE & Fils

Grape variety

The Chardonnay grape variety, originating from Burgundy but cultivated in the Jura since the 10th Century, has become a native of the region. Its great adaptability makes it the most prominent grape variety today, especially on limestone and light soils.

Tasting notes

The Chardonnay expresses itself wonderfully, offering fresh and well balanced wines with aromas of white fruits, hawthorn and acacia notes. The beautiful minerality on the palate reveals a racy and elegant wine.

Food and wine pairings

Drink as an aperitif with gougères. It will also be perfect with langoustines, a beautiful fish and of course all cheeses from the French Jura area : Comté, Morbier, Mont d'Or.

Serving temperature

Serve ideally slightly fresh between 12° and 14°C (53-57°F).

Cellaring time

2 to 3 years.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France. Created in 1937, the AOC (designation of origin) of Cotes du Jura is omnipresent in the north and south of the vineyard, on varied and contrasting terroirs. It is the second leading AOC in Jura in terms of production, and it engages all five of the Jura's grape varieties. The whole range of wines of the Jura is represented, although the whites dominate - still or sparkling - with wines that are round, fruity, and generous.

Terroir

In order to develop a harmonious cuvée, our Côtes du Jura comes from a selection of our best plots. The Chardonnay grow on clay limestone soils.

The work in the vines, is based on the respect of the nature and the soil. For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigor and yield. The Guyot double size is necessary for the Chardonnay to better control its performance. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring the exuberance, the freshness and the acidity. While the older specimens bring the structure and character.

Vinification and ageing

Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation.

They are pressed, and musts are settling under control temperature.

Then the fermentation starts, maintained at low temperature (20- 22°C). Ageing in stainless steel tanks, on fine lees and for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity.