Jura Wine - Grapes and Wine

Grapes and Wine

The main grapes of the region are Chardonnay, known locally as Melon d'Arbois, Savagnin, also know locally as Naturé, Poulsard, Pinot Noir and Trousseau. Chardonnay and Pinot noir clippings were brought to the region from Burgundy during the Middle Ages and were used limitedly among the 40 other grape varieties that were prevalent in Jura for most of its winemaking history. Towards the end of the 20th century both grapes began to increase in popularity, particularly the Chardonnay vine which now accounts for nearly 45% of all Jura plantings and is valued for its good sugar levels and early ripening.

Pinot noir is used to make a varietal style of wine or as a blend to deepen the color of the pale Poulsard grape. By itself, Poulsard makes a rosé in the Arbois-Pupillin region that is characterized by an orange corail tint. The Poulsard grape is also one of the primary grapes for the vin de paille. The Trousseau grape performs best in the gravelly vineyards near Arbois that can give the grape the additional heat it needs to ripen into a deep colored, intensely flavored wine. The white Savagnin grape has some similarities with the possibly related Traminer and Gewürztraminer. While the grape is permitted in all styles of white Jura wine throughout the region it is mainly found in vin jaune where it proposes a nutty, full bodied wine that can age for an extended period of time. Savagnin, itself, is the only permitted variety for vin jaune.