Crémant du Jura, Indigène, Bénédicte & Stéphane Tissot
About this WINE
Domaine Tissot
The lower slopes of the Jura mountains are among the most beautiful parts of viticultural France. They form the eastern flank of the Saone valley, mirroring the Côte d’Or across the way. It is a shame that their wines are much less well known.
Two main white grapes are used, Savagnin and Chardonnay, to make different styles of wine. The barrels of Savagnin are not topped up, so they become lightly and deliberately oxidised, though the wine is saved from spoilage by the formation of a film of yeast known as ‘flor’ on top of the wine, as also happens with fino sherry. Unusual but exciting wine.
The Chardonnay barrels are kept topped up, but even so the wines tend to offer a hint of the same nutty character on top of the more classic outline of the Chardonnay grape.
Stéphane Tissot is a leading grower in the wine appellation of Arbois, where he farms his vineyards biodynamically and is rare in offering single vineyard bottlings such as Les Bruyères.
Arbois
Arbois is the most important appellation in Jura and the largest along with Côtes du Jura. Home of one of the fathers of microbiology, Louis Pasteur, the appellation takes its name from the small town of Arbois, which is nestled away in the verdant Jura countryside.
The harshness of Arbois’ winters can be an impediment to wine growers but this doesn’t stop the production of some notable wines. The appellation makes wines of a variety of styles:
- Dry whites (in the traditional oxidative or modern aromatic style) from Chardonnay and the region’s signature grape, Savagnin
- Light, fresh, dry reds from Pinot Noir, Trousseau, or Poulsard
- And the regional specialities vin jaune (medium sweet) and vin de paille.
Crémant blend
Crémants are made all over France. These traditional method sparkling wines imitate Champagnes in both production and the grapes used in the blend.
Chardonnay and Pinot Noir are the most common grapes found in these sparkling wines; their proportion depends on the climate and local regulations. In Crémant de Bourgogne, made in the heartland of Pinot Noir and Chardonnay, these are used in equal measure.
Regions further away from Champagne also blend in their own local grapes. For example, in the Crémants from Jura, Savagnin is used to add acidity and savoury flavours to the wine, whilst Trousseau brings delicate red fruit character. Meanwhile, in the south of France, in Crémant de Limoux, Chenin Blanc adds acidity and longevity to the wines, whilst Mauzac brings a bright green apple note.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
The name refers to the use of only natural ingredients in the winemaking. Fermentation is entirely with natural yeasts, and the secondary fermentation begins with the addition of Stéphane’s own liqueur de tirage – the domaine’s still-fermenting straw wine. Consequently, the fermentations are very long and slow, giving a wine of greater character than those produced elsewhere with selected Champagne yeasts. The wine has a more creamy, gently sparkling texture and a very fine and subtle mousse.
Adam Bruntlett, Senior Buyer, Berry Bros. & Rudd
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