The White Marl Revolution
Domaine des Marnes Blanches is one of the most exciting estates in the Southern Jura's Sud Revermont — a region that has become a hotbed for terroir-driven natural wine. Founded in 2006 by Géraud and Pauline Fromont, both native Jurassians in their mid-20s with an agricultural rather than winemaking background, the estate takes its name from the white marl soils of Cesancey where they made their first acquisition. Today they farm 10 to 12 hectares across three towns — Cesancey, Vincelles, and Sainte-Agnès — on a remarkable diversity of soils including white marl, red marl, and gryphées (fossil-rich limestone). Some vines date back nearly a century. Certified organic by Ecocert from the beginning, they vinify each parcel separately — a Burgundian approach relatively unexplored in the Jura — using native yeasts, minimal sulfur, and two distinct cellars: one for ouillé wines, another 200-year-old farmhouse for traditional sous-voile ageing. The result is a range of pure, vibrant wines that have earned the estate a devoted international following and a reputation as one of the Jura's most precise and ambitious producers.
Agricultural Roots, Winemaking Ambition
Géraud and Pauline Fromont are both native Jurassians who came to wine not through family inheritance but through agriculture. In their mid-20s, barely out of winemaking school, they purchased land in Cesancey — a small town in the Southern Jura — and founded Domaine des Marnes Blanches in 2006. The name refers to the white marl soils that define their original Cesancey vineyards, a geological signature that would become the estate's identity [^15^][^17^].
The Sud Revermont area had already begun its transformation into a natural wine hub, led by the legendary Jean-François Ganevat. The Fromonts joined a growing community of like-minded producers including Peggy and Jean-Pascal Buronfosse (Domaine Buronfosse), creating a cluster of terroir-driven estates that would redefine the region's reputation. From the very first vintage, the Fromonts committed to organic farming — now certified by Ecocert — and a philosophy of minimal intervention in both vineyard and cellar [^15^].
Their initial Cesancey holdings have since expanded to include vineyards in Vincelles and Sainte-Agnès, bringing the estate to approximately 10-12 hectares. Some of their vines are around 100 years old — ancient root systems that produce tiny yields of intensely concentrated fruit. All vineyard work is done by hand, with only sporadic mechanical tilling using a custom-designed tractor that navigates between individual vines to combat weeds. This meticulous, labour-intensive approach is the foundation of the estate's purity [^15^][^19^].
"Both native Jurassians, the Fromonts came not from a winemaking background, but from agriculture. Then in their mid-20s, they immediately began farming organically."
— Chambers Street Wines
Three Villages, Three Terroirs
The estate's vineyards are divided across three towns in the southern Côtes du Jura AOC: Cesancey, Vincelles, and Sainte-Agnès. Cesancey was their first acquisition and is home to the white marl soils that give the domaine its name. The Vincelles and Sainte-Agnès parcels contain various soil types, predominantly red marl and gryphées — limestone exceptionally rich in fossils. This geological diversity is rare even in the varied Jura, and the Fromonts treat each parcel as a distinct entity [^15^][^21^].
All parcels are vinified separately — an approach long practiced in neighbouring Burgundy but relatively unexplored in the Jura, where blending across sites is more common. This parcel-by-parcel philosophy offers a new perspective on the region, allowing drinkers to taste the specific character of white marl versus red marl versus fossil-rich gryphées. The old vines — some planted as early as the 1920s and 1930s — add another dimension of complexity, their deep root systems extracting minerals and history from the subsoil [^15^][^20^].
Géraud is currently expanding the plantings with approximately two additional hectares of Trousseau, a grape he considers best suited for the marl-heavy terroir. The small red stones scattered around the young vines absorb heat throughout the day and release it at night, protecting against frost and encouraging deep root growth. Géraud deliberately does not irrigate, forcing the vines to seek water deep in the earth and develop resilience [^15^].
The estate's original holdings and namesake. The white marl soils here produce wines of crystalline purity and bright acidity. Home to some of the oldest Chardonnay vines (planted 1958) and the Savagnin En Quatre Vis — a cuvée that has become a benchmark for the estate's precision.
Fossil-rich limestone (gryphées) and red marl dominate the Vincelles parcels. These soils yield wines of greater structure and earthy complexity. The old vines here — some dating to 1963 — produce concentrated, mineral reds and whites with a distinctive saline, almost maritime character.
The most recent expansion, with vines on limestone over red and brown marl. Home to the Crémant du Jura base and some of the estate's oldest plantings. The limestone provides crisp acidity and mineral clarity, while the marl adds depth and warmth.
Some parcels contain vines planted between the 1920s and 1960s — nearly a century of root depth and adaptation. These old vines produce tiny yields of intensely concentrated fruit, with complex mineral profiles that young vines cannot replicate. They are the estate's living heritage.
Two Cellars, One Philosophy
The Fromonts maintain two distinct cellars on their property, each dedicated to a different Jura winemaking tradition. The first is a modern facility equipped with stainless steel tanks and neutral casks of various sizes — this is where the ouillé (topped-up) wines are made, preserving freshness and preventing oxidation. The second is a 200-year-old farmhouse converted into a three-storey cellar for traditional sous-voile ageing, where the wines develop under a veil of yeast (flor) in the classic Jura oxidative style [^15^].
All wines ferment naturally with indigenous yeasts. Sulfur additions are minimal — many cuvées receive none at all, while others see only tiny doses at bottling for stability. The whites are made in the ouillé style unless specifically designated for sous-voile ageing (such as Vin Jaune). No bâtonnage is performed during élevage, and barrels are kept fully topped to maintain the ouillé character. The wines are bottled unfined and unfiltered, preserving their natural texture and living quality [^17^][^20^].
The reds are fermented whole-cluster for 8-10 days before pressing into 225L or 600L barrels for élevage. The Poulsard, Trousseau, and Pinot Noir are all handled with gentle extraction to preserve the delicate aromatics and pale colours that define Jura reds. Many red cuvées are bottled without any added SO2, a testament to the pristine condition of the organically farmed fruit and the cleanliness of the native fermentations [^17^].
Parcel-by-Parcel Vinification — A Burgundian Approach in the Jura
Where most Jura producers blend across parcels to create consistent cuvées, the Fromonts vinify each vineyard separately — much like the great domaines of Burgundy. This means their range includes multiple Chardonnays (Les Molates, En Quatre Vis, En Levrette, Les Normins), multiple Savagnins (Les Molates, En Quatre Vis, Aux Bois, En Jensillard), and distinct reds from specific sites. The result is a portfolio that functions as a geological map of the Southern Jura — each bottle a portrait of its specific soil, exposure, and vine age. It is an ambitious, labour-intensive approach that has earned the estate recognition as one of the Jura's most precise and terroir-transparent producers.
Pure, Vibrant & Terroir-True
Domaine des Marnes Blanches has become a benchmark for the new Jura — wines that honour tradition while embracing precision and transparency. Their ouillé Chardonnays and Savagnins are especially celebrated for their crisp, fresh, mineral character — wines that showcase the white marl and limestone soils with laser-like focus. The reds, while made in tiny quantities, are equally distinctive: pale, aromatic, and deeply rooted in their specific terroirs [^16^][^20^].
The estate's reputation extends far beyond the Jura. In Ontario, Grape Witches pursued an allocation for over a year, calling the wines "distinguished, vibrant, intricate and whole-hearted representations of the region." In the US, Chambers Street Wines has championed the Fromonts since their earliest vintages, noting their "incredibly pleasant" nature and exceptional cooking as warmly as their winemaking. Quantities are very limited, and demand is high — a natural consequence of farming old vines organically and refusing to industrialise production [^15^].
Beyond the classic range, Géraud has launched a playful side project called Coup de Jus — sourcing organic grapes from friends in other regions (Beaujolais Gamay, Alsace Auxerrois, Southern Rhône Grenache) when Jura harvests are too small to meet demand. These wines, along with their Crémant du Jura, Macvin du Jura, and Vin de Paille, demonstrate the Fromonts' versatility and their deep connection to the broader natural wine community. They are not just winemakers; they are part of a movement [^17^].
"Extremely talented, ambitious winemakers that deserve your attention. Quantities are very limited, so don't delay!"
— Chambers Street Wines
The Marnes Blanches Range
All wines are farmed organically (Ecocert certified), hand-harvested, fermented with indigenous yeasts, and bottled unfined and unfiltered. Sulfur is minimal to absent. The range is extensive and parcel-specific — multiple Chardonnays, multiple Savagnins, and distinct reds from specific sites, plus traditional Jura specialities and the Coup de Jus side project. Production is limited across 10-12 hectares of old vines [^15^][^17^].