Domaine Didier Grappe is a natural wine estate in Saint-Lothain, Jura, France, founded by Didier Grappe in 2007. Didier, a Beaune-trained enologist, manages 4.7 hectares of organic vineyards, certified by Ecocert, producing sulfite-free wines with hybrid and traditional Jura grapes. Known for his innovative approach, he uses screwcaps, avoids appellation rules (labeling as Vin de France), and champions hybrid varieties like Seyve-Villard and Leon Millot. His wines, crafted with minimal intervention, are vibrant, direct, and expressive of Jura’s clay-limestone terroir.

Winemaking Philosophy

• Organic Viticulture: Certified organic since 2007, Didier avoids chemical treatments, using herbal teas (e.g., comfrey) to protect vines. His 4.7 hectares include Pinot Noir, Trousseau, Ploussard (Poulsard), Chardonnay, Savagnin, and 1.3 hectares of hybrids (Leon Millot, Seyve-Villard), grown on marl-heavy terroirs like Champs Rouge, En Novelin, and Longefin.

• Natural Winemaking: Spontaneous fermentation with native yeasts in stainless steel tanks, no filtration, no fining, and no added sulfites. Wines are aged in tanks or oak barrels/casks depending on the cuvée, bottled with screwcaps to avoid cork influence. This results in fresh, drinkable wines with minimal manipulation.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Longefin, reductive, floral), Savagnin (Traminer, ouillé or sous-voile), Seyve-Villard (buttery, mineral).

  • Reds: Pinot Noir, Trousseau, Ploussard, Leon Millot (Pif Purple, cranberry, cherry).

  • Sparkling: Clash (Chardonnay, Savagnin, Pinot Noir blend, Crémant-style, minimal SO2).

  • Specialties: Vin Jaune (2005, oxidative Savagnin), Vin de Paille (2011, sweet white).

• Terroir: Jura’s marl (red, gray) and clay-limestone soils, with plots like En Novelin (south-facing, Chardonnay) and Longefin (north-facing, mature grapes), impart minerality and tension.

Background

• Founder: Didier Grappe, a Jura native, studied at Lycée Vinicole de Beaune (2001) and started farming in 2007, converting an old farm in Saint-Lothain. He now works with his son Jules, emphasizing biodiversity (bird nests, spiders, rabbits in vineyards).

• Vision: To craft pure, chemical-free wines that reflect Jura’s future through hybrids and natural methods, prioritizing vineyard health over appellation constraints.

• Scale: Small production (4.7 hectares) makes cuvées like Pif Purple and Vin Jaune highly sought-after.