Domaine des Marnes Blanches Crémant du Jura AOC NV

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Domaine des Marnes Blanches Crémant du Jura AOC NV
Country France
Region Jura
Appellation/Sub-Region Crémant du Jura AOC
Grapes Chardonnay
Vineyard/Cellar Practices Organically Grown, Low-Intervention/Natural Wine, Vegan

Winemakers Pauline and Géraud Fromont met at viticulture school when they were in their early 20s. Both natives of Jura, and both from agricultural (although not winemaking) backgrounds, they were familiar with the viticultural traditions and opportunities the region offered and in 2006 purchased a vineyard in Cesancey, in the southern part of Jura. Domaine des Marnes Blanches takes its name from the white marl soils found in that first vineyard, and today the domaine has grown to encompass 10 hectares across three villages (Cesancey, Vincelles, and Sainte Agnès), including some very old vine parcels. The Sud Revermont region of the Jura has garnered a reputation as a center of terroir-driven, natural winemaking, starting with the legendary Jean-François Ganevat, and the Fromonts have embraced this philosophy, farming organically since the beginning, and are now certified organic by Ecocert. Hailed as rising stars of the region, they follow the Burgundian practice of vinifying all their parcels separately, a technique that’s still fairly rare in the Jura, but one that offers new insights into the region’s potential. A custom-designed tractor helps till the soil to control weeds in between individual vines, while all the rest of the vineyard work is done by hand. Fermentation occurs spontaneously and sulfur use is kept to a minimum.

This delicious crémant is composed of 100% chardonnay from 37 year old vines planted on red and brown marl-limestone soils in the town of Sainte Agnès. Fruit is direct pressed into old oak barrels where fermentation and aging take place over the course of the winter. Come springtime the wine is bottled with a small amount of yeast and sugar for secondary fermentation (dosage typically uses less than 2 g/l of sugar). Disgorgement takes place after more than two years on the lees. The result is an elegant cuvée with soft bubbles and delicate notes of baked lemon shortbread, tart red and green apples, and a squeeze of lemon. The long finish is textural and refreshing, with racy acidity, more lemon zest, and a dusty, salty mineral tang. Organically grown, low-intervention/natural wine, vegan.