Domaine du Pélican is a biodynamic winery in Montigny-lès-Arsures, near Arbois, in the Jura region. Established in 2012 by Guillaume d’Angerville, a fifth-generation winemaker from Domaine Marquis d’Angerville in Volnay (Burgundy), and his estate manager François Duvivier, it has become a standout producer in Jura. The project began after d’Angerville, inspired by a blind tasting in 2007 where he mistook a Jura Chardonnay for a Burgundy, sought to explore Jura’s unique terroir. The winery is named after the pelican, a symbol from the Arbois coat of arms.

Vineyards and Terroir:

• Size: The estate spans 15 hectares, with 10 hectares acquired from the retiring Jacques Puffeney in 2012 and additional plots in 2014, including vineyards previously leased by Jean-Marc Brignot.

• Terroir: Vineyards are spread across the villages of Montigny-lès-Arsures and Arbois, featuring clay and limestone soils with marl subsoils, ideal for Jura’s grape varieties. Key sites include En Barbi and Grand Curoulet.

• Biodynamic Practices: Certified biodynamic since 2017, the estate emphasizes sustainable viticulture, with meticulous attention to soil health and vine balance.

Grape Varieties:

• White: Chardonnay (50%), Savagnin (20%).

• Red: Poulsard, Trousseau, Pinot Noir (30% combined).

• These varieties reflect Jura’s traditional grapes, with Pinot Noir showing d’Angerville’s Burgundian influence.

Wines: Domaine du Pélican produces a range of wines under the Arbois AOC, known for their precision, minerality, and balance:

• Arbois Chardonnay: Elegant, with citrus, stone fruit, and mineral notes, often compared to fine Burgundy whites.

• Arbois Savagnin: Oxidative or ouillé (topped-up) styles, showcasing Jura’s signature nutty, saline character.

• Arbois Trois Cépages: A red blend of Poulsard, Trousseau, and Pinot Noir, offering bright fruit, spice, and finesse.

• Arbois Poulsard and Arbois Trousseau: Light, aromatic reds with red berry flavors and earthy undertones.

• Vin Jaune (introduced in recent vintages): A traditional Jura oxidative wine made from Savagnin, aged under a veil of yeast for over six years.

Winemaking Philosophy:

• Combines Burgundian techniques (e.g., precise vinification, barrel aging) with Jura’s traditions.

• Uses minimal intervention, natural yeasts, and low sulfur to express terroir.

• Wines are aged in oak (often neutral).