2019 Domaine Ganevat Les Varrons Vielles Vignes Cotes du Jura Chardonnay

This wine is produced exclusively from Chardonnay grapes grown in historically significant, old vineyards—from plantings dating as far back as 1922 and 1949, and in some cases on vines that are a century old. The vineyards are located in Rotalier, notably in the Les Varrons lieu-dit, where terroirs range from argilo-calcaire soils and Bajocien formations to limestone gravels combined with red marls rich in clay and iron oxides. The winemaking approach is markedly natural and minimal intervention. Grapes are vinified using indigenous yeasts with a brief maceration and without fining, filtration, or sulfur dioxide additions. The wine is then aged in demi-muids, foudres, or oak vats—often spending up to four years in these vessels and undergoing extended lees contact—to allow for gradual development under controlled conditions. Techniques such as topping up (ouillé) are employed to manage oxidation and maintain clarity throughout the aging process. Overall, the production reflects a commitment to traditional methods and precise vineyard selection, emphasizing the unique expression of the Chardonnay grape in its specific terroir.
Regular price $180.00
Regular price Sale price $180.00
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Specs

Type: White
Grapes: Chardonnay
Winemaker: Jean-François Ganevat
Vintage: 2019

Geography

Country: France
Region: Jura
Vineyard: Les Varrons Vieilles Vignes
 

Farming

Grapes are cultivated using certified organic and biodynamic methods (Culture biologique certifiée, Culture en biodynamie certifiée). Soils are tilled and vines are protected by preparations based on natural plant extracts. Biodynamic viticulture practices are implemented, and no added sulfites are used.
 

Harvest

Grapes sourced from unique plots and old vines.
 

Fermentation

Minimal intervention with légère macération.
Freerun fermentation using indigenous yeasts.
No fining (non collé), no filtration, and no added So2.
 

Aging

Aged 3–4 years in French oak foudres, demimuids, and oak or clay vats.
Includes sur lies techniques and topping up (ouillé), with maturation spanning at least three winters.