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2020 Côtes du Jura “Mémée Marie”

Domaine Rousset-Martin
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Named after Grandmother Marie, this blend of youthful, floral Chardonnay contains just a splash of exotic sous-voile Savagnin. It’s a great segue for the uninitiated palate into the wild world of Jura aromatics.

Jane Augustine

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Technical Information
Wine Type: white
Vintage: 2020
Bottle Size: 750mL
Blend: 85% Chardonnay (ouillé), 15% Savagnin (3 months sous voile)
Appellation: Côtes du Jura
Country: France
Region: Jura
Producer: François Rousset-Martin
Winemaker: Francois Rousset-Martin
Vineyard: 40 years average, .25 ha
Soil: Gray, White marl
Aging: Savagnin is aged sous-voile for 3 months, Blended in stainless steel tank and aged for 11 months
Farming: Organic (practicing)
Alcohol: 13.5%

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About The Region

Jura

map of 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.

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