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2016 Vin de France Rouge “De Toute Beauté”
Anne & Jean-François Ganevat
Hold a glass of this aptly named cuvée, meaning “exceptional beauty,” up to the light to witness an incandescent red hue so luminous it glows. Supernatural, well-made reds of this caliber are such a thrill. One sip will chase you to the limit of a steep ledge, let you sway in the wind a bit while you savor the terroir, and then plant you firmly back on Earth with a vibrant burst. This blend of Gamay and Pinot Noir, spiced with Syrah and Mondeuse, is best enjoyed when cool to the touch.
—Jane Berg
Wine Type: | red |
Vintage: | 2016 |
Bottle Size: | 750mL |
Blend: | 50% Gamay from Fleurie, Syrah from Côte Rôtie, Mondeuse from Savoie, Pinot Noir d'Alsace |
Country: | France |
Region: | Jura |
Producer: | Jean-François Ganevat |
Vineyard: | 60-80 years |
Soil: | Granite, marl, limestone |
Farming: | Biodynamic (practicing) |
Alcohol: | 11.5% |
More from this Producer or Region

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About The Producer
Jean-François Ganevat
About The Region
Jura
The Jura wine world is a fascinating, mysterious, and at times confusing one. The region’s recent surge in popularity on American wine lists lies in contrast with how strange its wines come across to the uninitiated, with many of its indigenous production methods and quirky winemakers requiring more than an introduction for one to fully savor their virtues. We firmly believe, however, that the pleasure at stake is well worth a slight detour to study the wild world of Jura.
Jura tradition calls for aging whites sous voile, or under a fine “veil” of yeast that grows over wine in barrel that has not been topped-off (non ouillé) to compensate for evaporation. The voile effectively slows the process of oxidation, while chemical reactions between these microorganisms and the wine below give rise to a highly distinctive and complex set of aromas. Often hinting at walnuts, beeswax, oriental spices, cheese rind, and brine, wines aged sous voile can come as a shock to the unhabituated palate. Their textural and aromatic singularity naturally sets them in a category of their own at table, perhaps the best setting in which to gain an appreciation for such wines.
Many Jura producers also produce more conventional whites in an ouillé, or topped-off style, as is practiced in Burgundy–or for that matter, in essentially all the white wines we are accustomed to. This method preserves fresh fruit flavors without the rather rustic, often funky oxidative notes typical of wines aged sous voile.
More from Jura or France
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2020 Côtes du Jura Chardonnay “La Chaux”
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2019 Côtes du Jura Savagnin “Perrières”
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2022 Côtes du Jura Savagnin “Cuvée du Professeur—Sous-Roche”
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2023 Vin de France Gamay “Barbe Fleurie”
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2022 Vin de France Aligoté “Aligatõ”
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2019 Macvin du Jura de Savagnin
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2020 Côtes du Jura Chardonnay “La Chaux”
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2019 Côtes du Jura Savagnin “Perrières”
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2022 Côtes du Jura Savagnin “Cuvée du Professeur—Sous-Roche”
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2012 Vieux Macvin de Chardonnay
François Rousset-Martin France | Jura
2023 Vin de France Gamay “Barbe Fleurie”
François Rousset-Martin France | Jura
2022 Côtes du Jura “Mémée Marie”
François Rousset-Martin France | Jura
2020 Côtes du Jura Savagnin “Oxymore”
François Rousset-Martin France | Jura
2022 Côtes du Jura Chardonnay “Beaumont”
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.