Paul Lewakowski: A Rising Star in the Jura Wine Scene
Paul Lewakowski, an American-Polish vigneron, is making waves in the Jura wine region with his dedication to organic viticulture and exceptional craftsmanship. Born in Michigan, Lewakowski's journey to becoming one of Jura's most promising winemakers is as fascinating as the wines he produces.
From Michigan to the Vineyards of France
Lewakowski’s path began far from the vineyards, with roots in the United States and Poland. After studying at the University of Aberdeen, he moved to France in 2004 to teach English near Valence in the Drôme region. However, his passion for wine quickly redirected his career.
He gained invaluable experience working in renowned French estates, first in the cellar at Domaine des Comtes Lafon in Burgundy, and later in vineyard management at Domaine Zind Humbrecht in Alsace. These formative years laid the foundation for his expertise in both winemaking and vineyard practices.
Establishing Roots in the Jura
In 2015, Lewakowski moved to the Jura, a region known for its unique terroir and traditional winemaking methods. He began working at Domaine Labet, a celebrated Rotalier estate, where he honed his skills and deepened his understanding of the region.
By establishing his own vineyards, Lewakowski has since become an independent force in the Jura wine community. Today, he farms 5 hectares spread across four sites, producing a small but highly regarded portfolio of wines.
Crafting Exceptional Wines
Lewakowski focuses primarily on white wines, with most of his vineyard surface planted with Chardonnay. His parcels are meticulously managed:
At Le Vernois and En Marigna, he grows Chardonnay with a touch of Savagnin.
His sole red wine comes from a vineyard in Gizia, featuring a blend of Gamay and rare hybrid varieties.
Another notable Chardonnay parcel is located at Bry in Maynal.
In 2020, he crafted a Chardonnay-Savagnin blend from a site in Gevingey called Le Paradis, which he later transferred to a friend.
A Commitment to Natural Winemaking
Lewakowski is in the process of obtaining organic certification for his vineyards, a testament to his commitment to sustainable agriculture. His soil is cultivated manually or with a cable plow, ensuring minimal environmental impact.
In the cellar, his methods are equally meticulous. He employs a daylong pneumatic press and waits for fermentation to begin in tanks before transferring the wine to barrels. With no sulfites or additives used during vinification, his wines embody a natural and authentic expression of the Jura terroir. Throughout the aging process, the wines are regularly topped up to maintain their purity and quality.