Domaine Pierre Richard
(Jura, France)
The estate has its roots beginning in 1919 when Xavier Richard purchased the adjacent properties from his neighbors, but it wasn't until his son Jean Richard took over did they begin concentrating on wine. In fact, by 1947 the domaine cultivated a local reputation in the area for its wines and by 1976, Pierre Richard continued the family tradition extending the property to Mantry where a former hill of vines has been reclaimed. Situated in the heart of the Jura, between Seille River and Lons le Saunier, the soils are perfect for white wine making and the vineyard plots have names that reflect on their past uses: "Les Charmes", "La Croix du Gyps" ... etc. But the domaine is small, encompassing only 9 hectares between the communes of Le Vernois, Voiteur and Mantry. After studying viticulture and oenology at Beaune, taking jobs in vineyards of St. Emilion and Cotes de Provence, Vincent returned to take over the family domaine in 2009 and follows in a long tradition of organic practices in the making of his wines.
Practicing Organic. With the 2021 harvest the domaine will be EcoCert Certified.
www.domainepierrerichard.com/
Crémant du Jura, Rosé Brut, "Perles d'automne"
60% Pinot Noir, 40% Chardonnay
From 35 year old vines grown on clay-limestone soils, hand-harvested at the end of October and undergoes selective vineyard sorting. Maceration lasts between six and eight hours with primary spontaneous fermentation occurring in stainless steel tanks for 10-15 days under temperature control. The wine is kept on the lees for 15 months with no battonage. The blending and bottling are done during the following year's harvest. Aged for 15 months on lees in the bottle before disgorgement. Not filtered. Dosage is .3 g/cl.
Crémant du Jura, ‘Finambulle’
100% Chardonnay
Appellation : Crémant du Jura
Color : white
Grape variety : Chardonnay
Terroir : Clay-limestone at the bottom of the hillsides. places called “La Chapelle”
Harvest : manual required
Aging : 12 to 18 months Champagne method
Keeping : 2 years
Food and wine pairing : Jovial aperitif.
Capacity : 75 cl
Serving temperature : hit 6°°
Alcohol content : 12% vol.
Crémant du Jura, Blanc Brut, "Harmonie"
100% Chardonnay
From 35 year old vines are grown on clay and limestone soils, the grapes are hand-harvested at the end of October. Primary fermentation occurs in stainless steel tanks and lasts two weeks with temperature control. The blending and bottling is done during the following year's harvest. Aged between 24-36 months on lees before bottling and disgorgement. Dosage is .4 g/cl.
Côtes du Jura, Poulsard
100% Poulsard
From 15-30 year old vines planted to 1.5ha of clay-limestone soils, these low yielding vines are selectively hand-harvested at the end of August and early September. Maceration lasts one-and-a-half months to followed by spontaneous fermentation for 15 days in stainless steel, with temperature control. Aged for five months before release.
Côtes du Jura, Trousseau, ‘Hermetique’
100% Trousseau
Predominently grown on gravely clay-limestone on marl soils, these 30 year old vines are undergo selective harvesting at the end of August and beginning of September. Whole-clusters are macerated for four weeks in stainless steel followed by spontaneous fermentation that lasts four weeks with temperature control. Aged for five months before release.
Côtes du Jura, ‘La Chouette’ Rouge
Pinot Noir & Trousseau
From 35 year old vines, certified organic grapes are hand harvested and vineyard sorted (harvest date : August 2019). These then spend 45 days fermenting (spontaneous; ambient yeast) on the skins in 500 liter earthenware amphora. The wine spends a total of 12 months on it's lees before bottling in August 2021.
Organic
SO2: minimal; 3g/Liter
Côtes du Jura, ‘La Chouette’ Blanc
Chardonnay & Savignin
From 40 year old vines (converted organic in 2018), grapes were hand harvested and vineyard sorted in September of 2019. These undergo a cold soak for 4 days, and spend 2 days on their skins. These are then left to ferment (spontaneously; ambient yeast) for 35 days in earthen amphora. This spends 12 months on its lees and was bottled in August of 2020 before being released in 2021.
Organic
SO2: minimal; 3g/Liter
Côtes du Jura, ‘SA T´Y VA ‘?
Chardonnay
A white wine originating from Chardonnay grapes, the vineyards, with an average age of 40 years, thrive in soils composed of white marls from the Bajocian and Bathonian periods, rich in clay and limestone, at an altitude of 285 meters. In viticulture, a meticulous approach is employed, involving alternating grassing and cover crop planting during cold periods, all within the realm of organic agriculture, certified as such. Upon tasting, one can expect a sensation of freshness and crystalline purity, accompanied by a slightly mentholated floral aroma. The palate offers a round and elegant experience with a saline finish.
Côtes du Jura, ‘OXÍ‘
Chardonnay
A white wine from the 2019 vintage, produced from Chardonnay grapes, its vines, with an average age of 40 years, grow in soils of gray and blue marl, with a clay-limestone substrate, at an altitude of 250 meters. In viticulture, the method of alternating grassing and working under the rows with hydraulic intercepts is adopted. The conversion to organic agriculture took place in July 2018, resulting in a yield of 45 hectoliters per hectare. Winemaking follows a process in tanks followed by barrels, with spontaneous fermentation and a 36-month aging period in wood without topping.
Côtes du Jura, ‘POULSARD‘
Poulsard
This wine is made from the Poulsard grape variety, grown in clayey and marly soils. The farming practices are non-certified organic, and the grapes were manually harvested in September 2020. The wine is fermented with an 18-day maceration process in stainless steel tanks, resulting in an alcohol by volume (ABV) of 12.5%. There is no chaptalization involved, and the wine ages in stainless steel tanks. It has an aging potential of 5 years and is sealed with a Super Chaillot cork.
Côtes du Jura, ‘TROUSSEAU‘
Trousseau
This wine is made from the Trousseau grape variety, which is cultivated in gravelly soils or shallow marls. The vines are on average 25 years old, and the grapes were manually harvested in August 2020. Fermentation involves a 15-day maceration process in stainless steel tanks, and the wine has an alcohol by volume (ABV) of 12.5%. No chaptalization is used. The wine undergoes 18 months of aging in stainless steel tanks and has an aging potential of 5 years. It is closed with a CHAILLOT - prestige super cork.
Côtes du Jura, ‘LES MARNES‘
Chardonnay
From 40-year-old vines, the vineyard sits at an altitude ranging from 250 to 310 meters and has been farmed organically since July 2018, underscoring a commitment to sustainable practices. The harvest was conducted manually in September 2020, ensuring careful selection of the best grapes. Vinification and aging took place in demi-muids, large wooden barrels that allow for subtle oxygenation and complexity. Fermentation was spontaneous, harnessing natural yeasts present on the grapes and in the winery environment, and no chaptalization was performed, maintaining the wine's natural character. This Chardonnay was aged for 18 months before being bottled on October 19, 2021.
Côtes du Jura, ‘LE 54‘
Savagnin
This exceptional Savagnin comes from the Côtes du Jura region, crafted from 50-year-old vines growing in soils of gray and blue marls with clay-limestone outcrops at an altitude of 250 meters. The grapes were meticulously harvested by hand with strict sorting in late August 2017, ensuring only the finest fruit made it to production. Bottled on June 26, 2023, it was sealed with a CHAILLOT super prestige closure, ensuring optimal preservation. The aging potential of this Savagnin is remarkable, extending up to 20 years, allowing the wine to evolve and develop further complexity over time.
