Le Caveau de Bacchus (Lucien Aviet & Fils)
Lucien Aviet, also called “Bacchus” by Jura wine lovers, started Le Caveau de Bacchus in 1960. Since 1993 his son, Vincent, is also working at the domaine.
Based in Montigny close to Arbois the domaine counts 6 hectars of vine. The plots of Trousseau, Melon a Queue Rouge (an old strain of Chardonnay) and Savagnin are located in some of the best terroirs of the region.
Both the viticulture and the wine making are done very traditionally. The production is entirely hand-harvested and all de-stemmed. The grapes are naturally fermented with indigenous yeast in well-maintained old Alsace Foudres.
The different cuvées are named after the profession of people that helped Lucien at the very start of the Domaine and the style here really emphasises the various plots the wines are made from. In any given vintage, there might be up to 6 different single-vineyard Trousseau bottlings, which all have a distinct character! Apart from the Trousseau and a very rare Poulsard (only sold in France), the domaine also produces minerally Chardonnay and oxidative Savagnin and of course Vin Jaune if the vintage conditions allow for it. This is one of the absolute top producers in the region and with Vincent's passion and interest there is no reason why this should change in the future!
🍀 LUTTE RAISONNÉE
Melon à Queue Rouge Cuvée des Docteurs
Trousseau Cuvée des Géologues Nonceau
Trousseau Cuvée des Géologues Marne Rouge
Trousseau Cuvée des Géologues Rosier
Trousseau Cuvée des Géologues Les Bruyères
Vin Jaune Cuvée de la Confrérie
Jean-François Ganevat is unlike any other Jura vigneron. Whilst he was not the first person to work naturally in the region, he is certainly one of the most vocal ambassadors for organically/biodynamically-farmed wines made without the addition of sulphur. In his point of view, such working practices give the wines a sense of life and freshness that is unobtainable otherwise.
No matter whether it’s the dangerously drinkable range of reds from his negoce operation or the majestic whites made from the domaine’s old vineyards, Ganevat is a vigneron who truly redefines what wine from the Jura can be.
Côtes du Jura Les Gryphées Vieilles Vignes
Côtes du Jura Cuvée de L’enfant Terrible
Côtes du Jura La Cuvée du Pépe
Côtes du Jura Chamois du Paradis
Côtes du Jura Vin Jaune
Côtes du Jura Les Vignes de Mon Pères
Côtes du Jura Plein Sud
Vin de France Rouge Le Jaja du Ben
Vin de France Rouge Le P’tiot Roukin
Vin de France Pet nat J’ai Soif
Vin de Table Le ca vient d’ou
François Rousset-Martin officially took over the family vineyards to start his own estate in 2007. Before that most of the vineyards’ grapes were sold to the local cooperative, and only a small amount was kept to produce wine for the Rousset-Martin’s personal consumption.
The family vineyards are located around Château-Chalon, which is the best-known and most prestigious appellation for Vin Jaune in Jura (and arguably features some of the finest terroirs in the region). Trained in Burgundy, François goes beyond the traditions of Jura and choses to illustrate the various expressions of these famous terroirs by vinifying each vineyard separately. Also, for wines to be awarded the Château-Chalon AOC, they must be Savagnin raised sous-voile in demi-muid but François focuses mainly on making wines in a non-oxidative style (Vins ouillés). The aim though is not to make Burgundy look-alikes. So, in some cases the wines are allowed to grow a veil of yeasts for a few months, and then they are topped up and raised in the ouillé way until bottling. A bit of Château-Chalonis also produced, and remains a passion of Francois’.
The wines of François Rousset-Martin are complex and persistent, falling somewhere along the spectrum of floral and delicate, exotic and savory.
Château-Chalon Vignes aux dames
Cuvée Mémée Marie
La Chaux Chardonnay
La veine bleue de Bacchus Clos Bacchus Savagnin
Domaine de Saint Pierre
•Fabrice Dodane studied winemaking in Beaune. He went on to work in Pupillin before landing a job with Domaine de Saint Pierre as winemaker in 1989. In 2011, he purchased the winery, which nowadays covers 7.5 hectares in Arbois and Côtes du Jura
•He has honed his winemaking style considerably eschewing the use of sulfur and now produces wines that are incredibly juicy, elegant and draw you to take a next sip.
•His wines have rapidly become darlings of the natural wine scene in Paris, New York, and Japan due to his unique balance between easy drinkability and clear transparency of terroir in Arbois
Arbois Autrement Blanc
Arbois Les Corvees Rouge
Arbois Les Gaudrettes Rouge
Arbois Petit Curoulet Rouge
Arbois Trousseau Rouge