Paul
LewakowskiVigneron du Jura
Oxidative élevage, Jurassic marls, and living wines. Between the Alps and the Burgundy border, crafting Savagnin, Poulsard, and Trousseau from ancient limestone terroirs.
Tradition
"Le vin est la mémoire de la pierre et la respiration du temps."
In the cellars of Arbois and the slopes of Pupillin, Paul Lewakowski practices the ancient art of oxidative élevage—the deliberate exposure of wine to air beneath the voile, that delicate veil of yeast that protects and transforms Savagnin into liquid gold.
No filtration. No fining. No added sulfur. The wines find their clarity through time and gravity alone. Working with indigenous yeasts and hand-harvested fruit from old vines rooted in Jurassic marls and blue clays.
The approach is one of patient observation—allowing the wines to develop their own architecture. Each cuvée reflects a specific lieu-dit: the grey marls of Les Corvées, the red limestone of La Bidode, the steep blue-clay slopes of Les Pupillins.
Biodynamic principles guide the vineyard work, though not certified. The goal is transparency: to reveal the salinity of the ancient sea that once covered these hills, the minerality of the limestone, and the wild character of indigenous varieties.
Oxydatif
Authentique
Jurassic marls, blue clays, and the limestone ridges of the Jura.
Jurassic Layers
Vineyards planted on grey and blue marls dating back 150 million years. These ancient seabed deposits provide the distinctive salinity and minerality that mark the wines. The limestone acts as a natural water regulator, forcing roots deep into the bedrock.
Steep Slopes
Many parcels sit on terraced hillsides with significant inclines. This exposure maximizes sunlight capture and ensures drainage. The clay-limestone composition retains just enough water to sustain the vines through dry periods.
Vin Jaune Aging
The iconic Clavelin bottles contain Savagnin aged for six years and three months sous voile without topping up. This oxidative process creates the wine's characteristic walnut, curry, and dried fruit aromas—unique to the Jura.
Hand Cultivated
Approximately five hectares of scattered parcels across Arbois and Pupillin. All work is done by hand—plowing with horses in some vineyards, manual harvest, and careful selection. Small production, high precision.
Altitude
Vineyards sit between 280-400 meters elevation, caught between continental and alpine influences. Cool nights preserve acidity while sunny days build complexity. Late harvests are common, waiting for optimal phenolic maturity.
Cépages Locaux
Focus on the three sacred varieties: Savagnin (whites and Vin Jaune), Poulsard (light, ethereal reds), and Trousseau (structured, peppery reds). Plus small amounts of Chardonnay for ouillé (topped-up) styles.
Wines of oxidation and elevation—six expressions of Jurassic terroir.
Les Corvées
The flagship Vin Jaune from grey marl soils. Six years sous voile without topping. Golden amber with aromas of walnut, curry, dried apricot, and salt. The palate is electric and savory, with a finish that lasts minutes. The essence of Jura oxidation.
La Bidode
Topped-up Savagnin (ouillé) from red limestone soils. Fresh and mineral-driven with citrus, green apple, and white flowers. No oxidative character—instead, a pure expression of the grape's acidity and the limestone terroir. Aged in old barrels for 24 months.
Les Pupillins
Poulsard from the steep blue-clay slopes of Pupillin. Translucent ruby color with aromas of strawberry, white pepper, and forest floor. Feather-light tannins but complex structure. The ephemeral nature of Jura reds—delicate yet persistent.
En Fougerai
Trousseau from gravelly marl soils. Darker and more structured than Poulsard, with black pepper, wild berries, and smoke. Requires patience in the cellar but rewards with complexity. A wine for the table—especially Comté cheese and charcuterie.
Pomme de Pin
Orange wine made from Chardonnay with extended skin contact (6 months). Amber color, tannic structure, and aromas of dried orange peel, ginger, and honey. A bridge between white and red, inspired by ancient Georgian methods but distinctly Jurassien.
Bulles de Roche
Traditional method sparkling from Chardonnay and Poulsard. Disgorged by hand after 36 months on lees. Fine, persistent mousse with aromas of brioche, green apple, and chalk. Zero dosage—brut nature—allowing the terroir to speak through the bubbles.
Visit the Cellar
By appointment only. Tastings include a walk through the vineyards followed by a cellar visit to see the voile in action, concluding with a tasting of current releases and library vintages.
Please allow 2-3 hours for the full experience. We speak French, English, and Polish.
39600 Arbois
Jura, France
📧 contact@lewakowski-jura.fr
📱 +33 (0)3 84 XX XX XX
Visits: By appointment
Monday–Saturday: 10h–18h
Situated between the vines of Pupillin and the caves of Arbois