Jura
Eastern France • Between Burgundy & Switzerland
The Jura
France's most idiosyncratic wine region, where ancient grapes meet oxidative alchemy
France's Wine Enigma
Discover the remote region that produces wines unlike any other—oxidative whites, ethereal reds, and the legendary Vin Jaune aged for years under a veil of yeast
The Jura is France's most distinctive wine region—a small, remote area between Burgundy and the Swiss border that produces wines found nowhere else on Earth. Here, Savagnin grapes age for six years or more under a veil of yeast, creating the amber elixir known as Vin Jaune (yellow wine).
This is a region of extremes: wines range from oxidative and savory to fresh and fruity, from pale pink Poulsard that drinks like rosé to intense Trousseau with wild spice. The Jura's isolation—geographic and stylistic—has preserved ancient traditions that disappeared elsewhere.
Once ten times larger, phylloxera devastated the region in the late 19th century. What remains is precious: just 2,000 hectares tended by passionate vignerons who view their work as preservation as much as production.
Jura at a Glance
- Location: Eastern France, between Burgundy & Switzerland
- Climate: Continental, cold winters, warm summers
- Soils: Marl, limestone, clay, scree
- Key Whites: Savagnin, Chardonnay
- Key Reds: Poulsard, Trousseau, Pinot Noir
- Specialty: Vin Jaune, Vin de Paille, Macvin
From Glory to Near-Extinction
A history written in marl and limestone—20,000 hectares reduced to 2,000, yet the spirit endures
Pinot Noir Arrives
Documents at Château d'Arlay suggest Pinot Noir may have arrived in Jura before Burgundy. The region's winemaking traditions begin to take shape.
Poulsard First Mentioned
The first written references to Poulsard (Ploussard) appear. This thin-skinned red grape becomes a regional signature.
Golden Age
Jura wines enjoy international reputation. The region produces 20,000 hectares of wine, ten times today's production. Vin Jaune becomes prized across Europe.
Phylloxera Devastation
The phylloxera louse arrives, destroying most vineyards. Many are never replanted—converted to pasture instead. The region shrinks to 10% of its former size.
First French AOC
Arbois becomes the first AOC in France, predating even Burgundy's classifications. Recognition of the region's unique quality and traditions.
Côtes du Jura AOC
The broader regional appellation is established, covering 105 communes and allowing the full range of Jura wine styles.
The Renaissance
Young winemakers return to family estates. Natural wine movement embraces Jura's oxidative traditions. International collectors discover Vin Jaune. The region enters a new golden age.
Jurassic Terroir
Marl, limestone, and clay—ancient seabeds that give Jura wines their distinctive character
🪨 Gray-Blue Marls
The signature soil of the Jura. These sedimentary rocks, laid down when the region was covered by ancient seas, contain high levels of calcium carbonate. They give wines marked minerality and are favored by Savagnin and Poulsard.
🦴 Limestone & Chalk
Similar to Burgundy (just 80km away), these soils provide excellent drainage and impart elegance to Chardonnay and Pinot Noir. The limestone ridges create distinct microclimates.
🧱 Red Marls
Iron-rich soils that add power and structure. Particularly suited to Trousseau, which needs warmth and drainage. Found in southern vineyards like those around Château-Chalon.
⛰️ Scree & Gravel
Rocky topsoils from eroded slopes. Excellent drainage forces vines to dig deep for water, creating concentrated grapes with intense flavors.
"The cold winters typical of the region favor tall trellising, to keep the vines away from autumn frosts which regularly occur here in early fall. Savagnin grapes are particularly at risk from this phenomenon, as they must remain on the vine until later in the season."
— Wink Lorch, GuildSommVin Jaune: The Golden Elixir
Savagnin aged for six years under a veil of yeast—France's most unique wine
Vin Jaune (yellow wine) is the Jura's most famous creation— and one of the world's most distinctive wine styles. Made exclusively from Savagnin grapes grown in the best sites, it undergoes a transformation unlike any other wine.
After fermentation, the wine is transferred to old 228-liter Burgundy barrels, filled only to about 85% capacity. The barrel is sealed with a simple cork stopper (not an airtight bung), allowing air exchange. Over six years (minimum), a voile (veil) of yeast forms on the wine's surface—similar to the flor in Sherry, but uniquely Jura.
This yeast veil protects the wine from oxidation while imparting extraordinary flavors: walnut, curry, turmeric, dried fruits, and bruised apples. Meanwhile, 40% of the volume evaporates (the "angel's share"), concentrating what remains into an intense, golden elixir.
The Vin Jaune Process
- Late Harvest: Savagnin picked at full ripeness
- Fermentation: Slow, natural yeast fermentation
- Barrel Aging: 6+ years in old 228L barrels
- The Voile: Yeast film forms, protects wine
- Evaporation: 40% volume lost to angels
- Bottling: 62cl clavelin (unique bottle shape)
Château-Chalon AOC: The only appellation dedicated exclusively to Vin Jaune. No other wine styles permitted.
"This white wine is made from Savagnin that is aged in barrels for over six years. During this time, the wine evaporates, allowing for oxygen ingress and a yeast film to form on top of the wine—protecting it from oxidation and at the same time strongly influencing the flavour."
— Fine Wine Reserve UKThe Five Noble Grapes
Indigenous varieties found almost exclusively in the Jura, each with a distinct personality
White Varieties
Savagnin (Savagnin Blanc)
The heart of Vin Jaune. Late-ripening, high acidity, capable of extraordinary complexity. When not oxidative, shows citrus and floral notes. Related to Gewürztraminer but utterly distinct. Thrives on gray-blue marls.
Chardonnay
Planted in Jura since the 13th century. Produces both fresh, mineral wines and oxidative styles. Often blended with Savagnin (ouillé or topped-up style). Grown on limestone soils similar to Burgundy.
Red Varieties
Poulsard (Ploussard)
Extremely thin skins produce wines of pale, almost rosé color. Delicate aromas of red cherries, berries, herbs, and white pepper. Light body but surprising complexity. Often blended with Trousseau and Pinot.
Trousseau
The most structured of Jura reds. Needs warmth and poor soils to thrive. Spiced, peppery, red-fruited with wild character. Related to Savagnin. Increasingly popular with climate change as it handles heat well.
Pinot Noir
May have arrived in Jura before Burgundy (13th century records). Produces elegant, lighter-bodied reds with typical Pinot character. Often blended with indigenous varieties in traditional "DD" cuvées.
The Seven Styles of Jura
From oxidative to fresh, still to sparkling, dry to sweet—no other French region offers such diversity
🟡 Vin Jaune
The iconic oxidative wine. Savagnin aged 6+ years sous voile. Golden, nutty, savory, with extraordinary aging potential (50+ years).
- Grape: 100% Savagnin
- Aging: Minimum 6 years in barrel
- Bottle: 62cl clavelin
- Pairing: Comté cheese, chicken with morels
🍯 Vin de Paille
"Straw wine"—grapes dried on straw mats for weeks, concentrating sugars. Rich, honeyed dessert wine with notes of dried apricot and quince.
- Grapes: Savagnin, Chardonnay, Poulsard
- Drying: 6 weeks minimum
- Residue Sugar: 60-120 g/L
- Pairing: Foie gras, blue cheese
⚪ Ouillé (Topped-Up)
Non-oxidative whites aged traditionally with barrels kept full. Fresh, mineral, Burgundian-influenced. The modern face of Jura whites.
- Grapes: Chardonnay, Savagnin
- Style: Fresh, mineral, no oxidation
- Aging: Stainless or barrel, topped up
- Pairing: Seafood, poultry
🫧 Crémant du Jura
Traditional method sparkling, 25-30% of production. Based on Chardonnay with increasing Pinot Noir. Excellent value, often brut zero.
- Grapes: Chardonnay, Pinot Noir, Trousseau
- Aging: Minimum 9 months on lees
- Style: Brut, often zero dosage
- Pairing: Apéritif, oysters
🔴 Reds: Poulsard/Trousseau/Pinot
Light to medium-bodied reds with high acidity. Poulsard is pale and ethereal; Trousseau is structured and spicy; Pinot adds elegance.
- Blend: Often all three (traditional "DD")
- Style: High acid, food-friendly
- Color: Pale to medium ruby
- Pairing: Charcuterie, game birds
🍷 Macvin du Jura
Fortified wine made by adding grape spirit (marc) to unfermented or partially fermented must. Sweet, rich, oxidative style.
- Grapes: Any permitted variety
- Spirit: Local marc (grape brandy)
- Aging: Minimum 12 months
- Pairing: Desserts, cheese
The Seven AOCs
From the first French AOC (Arbois, 1936) to the exclusive Château-Chalon
Arbois
The oldest and largest appellation. Name comes from Celtic "ar bois" (fertile land). Produces the full range of Jura wines. Home to many top producers including Tissot and Ganevat.
Côtes du Jura
Spans 105 communes from north to south. The most diverse terroirs. Allows all wine styles. Wines that don't meet stricter AOCs often fall under this designation.
Château-Chalon
The most prestigious and restrictive. Vin Jaune exclusively—no other styles permitted. Exceptional blue marl soils. Some of the longest-lived wines in the world.
L'Étoile
Named for the star-shaped fossils in the limestone. White wines only (Chardonnay, Savagnin, Poulsard for Vin de Paille). No reds permitted. Tiny production.
Arbois-Pupillin
Village within Arbois with distinct character. Known for powerful reds and concentrated whites. Often noted on labels as "Pupillin" or "Arbois-Pupillin."
Crémant du Jura
Traditional method sparkling. 25-30% of regional production. Based on Chardonnay with Pinot Noir and Trousseau. Excellent quality-to-price ratio.
Macvin du Jura
Covers the entire region. Fortified with local marc (grape spirit). Sweet, rich, oxidative style made from any permitted grape. Minimum 12 months aging.
The Modern Renaissance
How young winemakers transformed a forgotten region into a natural wine mecca
Twenty-five years ago, Jura wines were oddities—oxidative, challenging, largely ignored. Today, they are collectible treasures. What changed?
A new generation returned to family estates with fresh perspectives. Influenced by the natural wine movement and Burgundian precision, they began producing cleaner, more expressive wines while honoring tradition. Domaine Tissot, Ganevat, and others showed that Jura could rival top Burgundy for quality.
The "ouillé" (topped-up) style emerged—Savagnin and Chardonnay aged without oxidation, revealing the region's capacity for fresh, mineral wines. Meanwhile, traditional Vin Jaune gained cult status among collectors.
Today, Jura wines command premium prices and appear on top restaurant lists worldwide. The region that nearly disappeared has become a symbol of authenticity and terroir expression.
Key Producers
- Domaine Tissot: Biodynamic pioneers, 35+ cuvées
- Jean-François Ganevat: Natural wine icon
- Domaine Stéphane Tissot: Arbois terroir specialist
- Bruyère & Houillon: Traditional Vin Jaune masters
- Domaine du Pélican: Burgundian elegance in Jura
- Domaine des Miroirs: Minimal intervention
"Over the last 25 years or so, the younger generation of winemakers in the Jura have started to move away from only producing this oxidative style, influenced by their neighbours in Burgundy. Today, the eclectic wine world cannot get enough of them."
— Wink Lorch, GuildSommThe Perfect Pairings
Jura wines were made for the table—especially the local specialties
Vin Jaune & Comté
The classic pairing. The nutty, oxidative flavors of Vin Jaune mirror the aged, crystalline texture of Comté cheese. Both share the same terroir—Jura's marl soils. Try with poulet de Bresse aux morilles (chicken with morel mushrooms).
Poulsard & Charcuterie
The pale, ethereal reds are perfect with Jura's famous cured meats. The high acidity cuts through fat while the light body doesn't overwhelm. Ideal with jambon cru du Jura and saucisse de Montbéliard.
Crémant & Oysters
Jura's traditional method sparkling wines offer incredible value. The high acidity and mineral character pair beautifully with oysters, shellfish, or as an apéritif. Brut zéro (no dosage) styles are increasingly popular.
A Region Like No Other
The Jura defies categorization. It is neither Burgundy nor Alsace, neither fully traditional nor completely modern. It exists in its own category—a wine region of singular vision where ancient techniques produce wines that taste like the future.
To drink Jura wine is to experience oxidation as art, indigenous grapes as heritage, and extreme patience as virtue. It is to taste wines that have been made the same way for centuries, by vignerons who view themselves as guardians of tradition.
From the golden depths of Vin Jaune to the pale whisper of Poulsard, from the honeyed richness of Vin de Paille to the crystalline freshness of ouillé Chardonnay, the Jura offers a wine for every palate—and challenges every preconception about what wine should be.
