Producer wine
Caves Jean Bourdy

COUNTRY :
France

REGION :
Jura

PRODUCTION :

Jean-Phillipe and Jean-François Bourdy

Caves Jean Bourdy is one of the oldest domaines in the Jura. Created in the late 1400’s, the Domaine is now run by brothers Jean-Phillipe and Jean-François, the 15th generation of winemakers at this estate. The Bourdys grow their vines on 10 hectares of land, including a half hectare in Chateau Chalon AOC. Caves Jean Bourdy makes wine the old fashioned way, using old barrels—some as much as 80 years old—for fermentation and aging of the wines. The Domaine is known for its extensive library of old wines, with reds dating back to 1926 and whites dating back to 1911 (1865 for Chateau Chalon). The Domaine was certified biodynamic in 2006, and the combination of some of the best terroir in the Jura and careful and patient winemaking results in wines that thoroughly express the land on which it is grown. Caves Jean Bourdy produces a full range of wines of the Jura—from red blends of Poulsard, Pinot Noir and Trousseau, whites made of Chardonnay or Savagnin, and of course the very special Chateau Chalon, which is aged for more than 6 years as a film of flor (yeast) protects the wine, imbuing it with one of the most complex noses that can be found in the wine world.

CUVÉES
Wine

cremant du jura

Wine

Cotes du Jura Rouge

Region: Jura

Grape: Poulsard, Trousseau, Pinot Noir

Vineyard Size: 3.2 Hectares

Soil: Red clay with small gravels

Average Age of Vines: 30-40 years

Yield: 30-35 hl/ha

Harvest: By hand.

Winemaking: the whole grapes are fermented together during 6 to 10 days with natural yeast, 2nd fermentation before to put the wine in barrels.

Aging: A minimum of 4 years in very old oak barrels

Fining: No.

Filtration: small filtration to get a clear and bright wine

So2: 40mg/l

Wine

Cotes du Jura Blanc

Region: Jura

Grape: 100% Chardonnay

Vineyard Size: 2.5 Hectares

Soil: Clay and limestone with blue marl

Average Age of Vines: 30-40 years

Yield: 30-35 hl/ha

Harvest: By hand.

Winemaking: Grapes are direct press to an initial fermentation with natural yeasts and then second fermented in tank before a minimum of three to four years aging in old oak barrels ranging up to 80 years old.

Aging: 3-4 years in very old oak barrels

Fining: No.

Filtration: small filtration to get a clear and bright wine

So2: 50mg/l