Domaine de RatapoilThe Amateur Professional
From history teacher to cult vigneron—Raphaël Monnier and Estelle Bourdon craft joyful, anarchic Jura wines that flip the script: 70% red in a region of whites, zero sulfur field blends, and the preservation of extinct varieties.
From classroom to cellar—how a history teacher's commute through the vines of Arbois sparked a revolution in natural Jura wine.
Raphaël Monnier is originally from Haut-Doubs in the Jura. A transfer led him to settle in Arc-et-Senans, just north of Arbois, where driving past vineyards on his way to teach History and Geography became a daily ritual. The vines called louder than the classroom. In 2009, after a decade of working alongside childhood friend Jean-Baptiste Menigoz (Les Bottes Rouges) on a small négoçant project, Raphaël and his wife Estelle Bourdon (a lawyer) launched Domaine de Ratapoil—a name drawn from local slang meaning amateur winemaker [^23^][^26^][^24^].
Starting with just 2 hectares around their farmhouse, they have slowly pieced together approximately 5 hectares across 8 communes and nearly 20 parcels. Raphaël maintained his teaching career into the late 2010s before committing full-time to the vines. Their cellar, built into the side of their house, is barely large enough to contain the handful of barrels, tanks, and amphorae needed—requiring frequent "cellar-tetris" to navigate [^27^][^20^].
The domaine gained international recognition not just for quality, but for resilience. When 2017 brought catastrophic frost and hail that reduced their harvest to nothing, Raphaël launched "Avis de Tempête"—a négoçant project where he drove a refrigerated van to Savoie to purchase grapes, vinifying them to fulfill obligations to loyal clients. This "storm warning" label has since become a permanent, innovative fixture [^23^][^20^].
"Wine is made in the vineyard rather than in the winery"—organic since inception, carbonic maceration, and the revival of Jurassic varieties.
Domaine de Ratapoil has been certified organic (Ecocert) since its creation, with additional biodynamic principles. Raphaël maintains that living soil and balanced vegetation are the two essential goals—no pesticides, chemicals, or synthetic products touch the vines. All grapes are harvested by hand to ensure clean fruit enters the cellar [^22^][^23^].
In the cellar, his approach is intuitive and constantly evolving. Reds are destemmed and undergo semi-carbonic maceration—short fermentations of around 10 days (versus traditional three weeks) under carbonic gas to create ethereal, light, quaffable vins de soif. Indigenous yeasts only; no chaptalization. The whites are mostly made topped-up (ouillé), aged at least two winters in old barrels, though experiments with clay amphorae and skin-contact macerations continue [^24^][^27^][^26^].
Sulfur is rarely added and never more than minute quantities; many cuvées see zero SO2. The wines are neither fined nor filtered, best consumed the day they are opened to capture their vibrancy. As Estelle and Raphaël state: "Our objective is to obtain wines that represent the terroirs of Arbois, expressing their minerality" [^22^][^25^].
Zero Inertia
From the Kimmeridgian limestone of Doubs to the blue marl of Les Corvées—ancient soils and 60-year-old vines of extinct varieties.
Doubs
A unique parcel just over the departmental border in the Doubs, home to 60+ year old vines planted to 12 different ancient varieties. Calcareous soils with veins of Kimmeridgian limestone—the same geological stratum found in Champagne and Chablis—giving distinct minerality [^24^][^26^].
En Paradis
Renowned Arbois vineyards for red varieties. Clay, limestone, and gravel layered over blue marl bedrock. These sites provide the Trousseau and Poulsard for the estate's signature light reds—ethereal and fragrant [^24^][^27^].
Whites
Located between Arbois and Poligny, these parcels supply Chardonnay and Savagnin. Poor marl and limestone soils force the vines to struggle, producing concentrated, mineral whites aged in barrel with oxidative character for the Savagnin [^24^][^26^].
From the zero-sulfur "Ratapoil" field blends to the oxidative "L'Indocile" Savagnin—a kaleidoscope of Jura expressions.
Le Ratapoil Rouge
The domaine's flagship—a field blend from the ancient Buffard vines in Doubs. Roughly 40% Gamay, 60% heritage varieties (Gueuche, Mézy, Petit Baclan, Poulsard Blanc, and others). Light, delicate, beautifully fragrant with an expressive, slightly rustic character. Bottled with zero added sulfur. A true vin de soif that captures the "amateur" spirit—joyful, unpretentious, profound [^24^][^22^].
Le Ratapoil Blanc
The white counterpart to the red field blend, also from old vines in Buffard. Complex and textural, bottled without fining, filtration, or sulfur. Represents the preservation of ancient white varieties nearly extinct in the Jura. Clean yet soulful, with a distinct mineral backbone from the Kimmeridgian soils [^22^][^25^].
Par Ici • Poulsard
A pure Poulsard (Ploussard) from Les Corvées and En Paradis. Bright red in color, ethereally light, with haunting aromatics. Destemmed and macerated briefly under carbonic gas to preserve the variety's notorious delicacy. "Par Ici"—"This Way"—points drinkers toward the true path of Jura reds [^24^][^21^].
Partout • Trousseau
Trousseau from the same prime sites as the Poulsard. Weightier but equally breezy, with the variety's signature wild strawberry and spice profile. The name "Partout" (Everywhere) suggests its versatility at the table or in the glass—equally comfortable as a contemplative wine or a quaffer [^24^][^25^].
Avis de Tempête
Born of necessity in the catastrophic 2017 vintage (frost + hail), this is Ratapoil's négoçant label. When their crop was destroyed, Raphaël drove a refrigerated van to Savoie to buy organic grapes, vinifying them to fulfill client obligations. Now a permanent project with collaborator Marie Bourdon, sourcing from trusted growers when nature dictates. "Storm Warning" in French—a testament to resilience and improvisation [^23^][^20^].
L'Indocile • Savagnin
Savagnin raised under voile (flor yeast) for 36 months in barrel. The name "The Untamable" refers to the variety's wild character. Deeply oxidative, nutty, and saline, this is Ratapoil's ode to traditional Jura vin jaune style—though distinct from their topped-up whites. A rare cuvée produced only in suitable years [^24^][^25^].
Va donc • Chardonnay
Chardonnay from Vadans, made in the topped-up (ouillé) style—no oxidation, kept full to preserve freshness. Aged at least two winters in old barrels. Ripe orchard fruit and honey notes backed by firm minerality. "Va donc" ("Go on") captures the cuvée's forward, inviting nature. One of the most consistent and sought-after bottles in the range [^23^][^24^].
Rempart • Savagnin
An amphora-aged Savagnin with skin maceration—Ratapoil's orange wine. Fermented and aged in clay, creating a textural, deep orange-hued wine that bridges the gap between their light whites and heavy oxidative cuvées. The name suggests fortification, though the wine remains delicate. A showcase of Raphaël's experimental, intuitive approach [^27^][^19^].
Vin Jaune 2011
Produced only in the generous 2011 vintage, bottled in Spring 2018 after more than six years aging sous voile. The ultimate expression of the Jura's oxidative tradition—walnut, curry, dried fruit, and profound minerality. Extremely limited quantities, a collector's item representing a rare foray into traditional vin jaune for the domaine [^25^].
The Living Archive
Domaine de Ratapoil represents a unique paradox: a certified professional who maintains the soul of an amateur. While the Jura region produces 70% white wine, Raphaël Monnier has inverted this ratio, championing the region's forgotten reds. More importantly, he serves as a living archive of genetic diversity—his Buffard parcel preserves varieties like Gueuche, Mézy, Petit Baclan, and Poulsard Blanc that were banished from modern Arbois but survived in his 60-year-old vines [^26^][^23^].
The "Avis de Tempête" project transformed crisis into innovation, establishing a model for transparent négoçant work in the natural wine world. With production varying wildly—from 90 hectoliters in abundant years to less than half that in frost-biten vintages—Ratapoil remains defiantly small-scale. These are wines that evolve year by year, never standardized, always responsive to the "storm warnings" of climate and circumstance. In a region increasingly dominated by tourism and trend, Ratapoil maintains the dilettantish spirit—in the original French sense of pure, uncommercialized love for the craft [^20^][^26^].
- Preservation of 12 extinct/ancient Jura varieties
- 70% red production (vs regional 30%)
- Organic certification since 2009 (ECOCERT)
- Zero sulfur cuvées (Le Ratapoil Rouge/Blanc)
- Short carbonic maceration (10 days vs 3 weeks)
- "Avis de Tempête" négoçant innovation
- Cellar built into farmhouse side (garage winery)
- Kimmeridgian limestone terroir (Chablis/Champagne)
- Former teacher maintaining "amateur" ethos