Domaine Alexandre Plassat is a micro-estate in Saint-Germain-lès-Arlay, Côtes du Jura, Jura, France, run by Alexandre Plassat, a rising star in the region’s natural wine scene. Starting in 2019, Plassat farms ~2.2 hectares of organic vineyards (in conversion since 2019), producing ~5,000–7,000 bottles annually of Chardonnay, Trousseau, Poulsard, Gamay, and Savagnin, labeled as Vin de France due to non-conformist, sulfite-free vinification. His wines, such as Au Couvent, Les Humains, Le Bruit, and Pan, are unfiltered, zero-sulfite, and crafted with native yeasts, emphasizing vibrant fruit and Jura’s marly terroir. After training under Jean-François Ganevat (2016–2021), a Jura natural wine icon, Plassat launched his own project, joining contemporaries like Nicolas Jacob and Katie Worobeck (Maison Maenad). His wines are exported to Europe and the US, with high demand due to limited production and critical acclaim.

Winemaking Philosophy

• Organic Viticulture: Plassat farms 2.2 hectares across Montain, Quintigny (L’Étoile), and other Jura parcels, with 1 hectare of Chardonnay and smaller plots of Trousseau, Poulsard, Gamay, and Savagnin. Vines, some 50–70 years old (e.g., Bois Moisi Chardonnay), grow on marl, clay, and Bajocian limestone soils. In organic conversion since 2019, he avoids synthetic pesticides, using manual care and low yields (~20–25 hl/ha) to ensure concentrated fruit. Biodiversity is prioritized, with minimal plowing to preserve soil health.

• Natural Winemaking: Zero sulfites, spontaneous fermentation with indigenous yeasts, and no fining or filtration. Whites (Au Couvent Blanc, Les Humains) undergo long, slow vertical pressing (up to 24 hours) and age 12–24 months in old barrels, sometimes on Riesling marc to complete fermentation (e.g., Bois Moisi 2019). Reds (Au Couvent Rouge, Pan) use whole-cluster maceration (2–4 weeks) for Trousseau and Poulsard, aged 10–12 months in old barriques, yielding light, spicy, fruit-driven wines. Savagnin is macerated for oxidative complexity. His experimental approach (e.g., négoce grapes, marc finishing) creates diverse, “living” wines with pure fruit and balanced acidity.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Au Couvent Blanc, 2021, $40–60, 4.1/unknown; Les Humains, 2020, $30–40, not widely rated; Bois Moisi, not released), Savagnin (macerated, not widely rated).

  • Reds: Trousseau, Poulsard (Au Couvent Rouge, 2021, $50–60, 4.1/unknown; Pan, $30–40, not rated), Gamay (new parcel, limited data).

  • Key Notes: Au Couvent Rouge (80% Trousseau, 20% Poulsard, not Chardonnay-Trousseau as per idealwine.com) shows strawberry, citrus, and spice with a light, orange-hued robe. Au Couvent Blanc (Chardonnay) is fluid and pure. Vivino and idealwine.com list Au Couvent as a Chardonnay-Trousseau blend, likely erroneous, as lacavepigalle.fr confirms Trousseau-Poulsard for the red.

• Terroir: Jura’s marly limestone and clay soils, at 250–400m elevation, impart minerality and freshness, distinct from Burgundy’s denser limestone (e.g., Chapuis’ Hautes-Côtes). Bois Moisi’s Triassic marl yields structured Chardonnay, while Montain’s clay suits light reds.

Background

• Winemaker: Born in Agen, raised in Toulouse, Plassat studied agronomy and stumbled into wine in 2012 via seasonal Jura vineyard work. He worked at Arbois’ cave cooperative, discovered natural wines through caviste Sylvain Oudet, and honed his craft at Histoire d’Enfer (Valais, Switzerland) and Ganevat’s domaine (2016–2021). He started with 0.6 hectares in 2019, expanding to 2.2 hectares by 2022, leaving Ganevat to focus fully on his project.

• Vision: To craft “living” wines without sulfites, reflecting Jura’s terroir and his experimental ethos. His rejection of additives aligns with Ganevat, Durieux, and Double Zéro’s “pur jus” philosophy.

• Scale: ~2.2 hectares yield ~5,000–7,000 bottles across 4–5 cuvées. Limited production and high demand (e.g., La Cave Pigalle, Vivino) make wines scarce.