Explores:

THE FRENCH ALPS

All You Need

to Know

about the

French Alps:

Jura:

Jura is a small wine region in eastern France which is responsible for some traditional and highly idiosyncratic wine styles. The region is sandwiched between Burgundy in the west and Switzerland in the east. It is characterized by a landscape of wooded hillsides and the twisting topography of the Jura Mountains. It is close to, but quite distinct from the Swiss Jura. Jura's vineyards cover just over 1,850 hectares (4,570 acres), forming a narrow strip of land measuring nearly 80 kilometers (50 miles) from north to south. The total acreage is steadily increasing, but still represents less than one tenth of the area under vine here two centuries ago, before phylloxera decimated the region's vineyards. While the eastern, more mountainous areas of Jura reach heights above 1,350m (4,500ft), the main wine-growing belt is restricted to the slightly lower-lying land in the west, averaging 300m (1,000ft). The majority of Jura's vines are planted on south-facing slopes, to make the most of the sunshine in this cool climate.

Savoie:

Savoie is a wine region in eastern France, in the mountainous areas just south of Lac Léman (Lake Geneva) and the border with Switzerland. The region's location and geography have very much defined its character, which is fragmented, hilly and slightly Swiss. The climate is continental with alpine and Mediterranean influences. Vines in Savoie are often planted on mountain slopes between 820 ft. and 1804ft. Despite their elevation, Savoie vineyards enjoy a surprisingly warm microclimate due to the southern/southeastern sun exposure and the moderating effects of nearby rivers and lakes. Apricot, fig, olive and almond trees can share the growing space with vineyards in Savoie. Although the vineyard soils are mostly lime-rich glacial material and scree, there is a great diversity of soil types in Savoie: moraines (glacial deposits), alluvial soils, river terraces (river stone over clay), terraced steep limestone scree slopes, and the molasse basin … Ultimately, Savoie presents an incredible patchwork of soils that came from the epochs that erected the Alps during the Cretaceous and Jurassic periods.

Auvergne-Rhône-Alpes:

The Auvergne-Rhône-Alpes is a region in southeast-central France created by the 2014 territorial reform of French regions; it resulted from the merger of Auvergne and Rhône-Alpes. Auvergne corresponds to the historical province of Auvergne, which was part of the Duchy of Aquitaine until 1271 when it reverted to the Crown estate. Rhône-Alpes was named after the river Rhône and the Alps mountain range. The region begins in the west with the foothills of the Massif Central and ends in the east with the Alps, on the border with Switzerland and Italy. This mountainous region is home to the Lake Geneva and Lake Annecy. The Gauls founded Lyon in the Rhône Valley long before the Roman invasion. A major trading centre between Northern and Southern Europe, Lyon became a major city in the Roman Empire. The region, except the Duchy of Savoie, became part of the Crown estate in the late 10th century.

Provence-Alpes-Côte d'Azur:

Provence-Alpes-Côte d'Azur is the 4th wine producing region in France. This area has been producing fine wines since 600 BC. The production is modest but the tastes are gorgeous, and priority is given to Rosé and Red wines. Some of the Appellations include Côtes de Provence, Coteaux d’Aix-en-Provence, Cassis, Bandol, Palette, Coteaux des Baux, Coteaux Varois. These wines are synonymous with diversity.

The Wines

You will receive 3 ounces of each of the following

Domaine Pignier

Crémant du Jura

Brut Nature

Grape: 85% Chardonnay, 15% Pinot Noir

Vinification: Grapes vinified in a combination of foudre and tank using natural yeasts. Wine is aged 18 months on the lees in bottle and hand disgorged.

About the Producer: Domaine Pignier is an estate steeped in history dating back to the 13th century when Calthusian monks first started making wine in the village of Montaigu. After the French Revolution, the monks were forced into exile, and the estate was sold to the Pignier family in 1794. Today, the estate is run by siblings, Jean-Etienne, Antoine and Marie-Florence Pignier, who split the responsibilities of the winery. The Pignier’s natural approach is carried into the cellar with the use of indigenous yeasts, aging in cold, underground 13th century cellars (in combo of barrels, demi-muids, foudres and concrete eggs), minimal use of sulfur, and no fining or filtration. Purity is the name of the game at Pignier.

Domaine des Ardoisières

Cuvee Silice Blanc 2021

Grape: 100% Jacquère from three vineyards, totaling two hectares, in Apremont, old vines below Mont Granier. Vines planted on west facing slopes.

Vinification: Juice is fermented 1/3 in barriques (two to three years old), 2/3 in tanks. Following fermentation, the wine is aged for at least 9 months and bottled after light filtration. Only indigenous yeasts are used and no SO2 during vinification, only one gram at bottling. Malolactic fermentation is not carried out systematically.

About the Producer: From Domaine des Ardoisières, it seems Mont Blanc is everywhere. The towering mountain keeps watch over this small estate near the Swiss border, shaping the wines so expertly grown and made here. First planted during Roman times, the vineyard eventually became overgrown until a passionate group of supporters cleared the vineyard in 1998 and began piecing the steep terraces back together to create Domaine des Ardoisières.

Since 2005, Champagne native Brice Omont has been the winemaker at Ardoisières and is now considered one of France’s most exciting producers. The domaine’s seven hectares of vineyards are planted on steep, rocky slopes high above the town of Fréterive. Sourced from two single vineyard sites in Cevins and Saint-Pierre-de-Soucy, Ardoisières produces wines using the area’s unique varietals, including Altesse, Jacquère, Mondeuse, Gamay, and Persan. The estate has employed biodynamic principles in the vineyard since planting. The reds are produced without any de-stemming. All of the wines are fermented with native yeasts and bottled with light filtration.

Château Simone

Palette Blanc 2016

Grape: Clairette (80%), Grenache Blanc (10%), Bour- belenc (5%), Ugni Blanc (3%), Muscat Blanc à Petits Grains (2%) from North-Facing Slopes surrounded by pines around the Château. Average vine age is 50 years, but many more than 100 years old.

Vinification: Grapes are direct pressed whole-cluster , first in hydraulic presses then in basket presses. Spontaneous co-fermentation of all varieties in wood foudres for 13-15 days. Wine is aged 1 year in foudre and 1 year in neutral barrel, 12 months of which are on it’s lees. No Bâtonnage.

About the Producer: This historic estate, situated in the hills just south of Aix-en-Provence, has been in the hands of the Rougier family for two centuries and holds a virtual monopoly on the appellation of Palette. Château Simone encompasses twenty hectares of vineyards that sit on limestone soils at elevations between 500 and 750 feet above sea level on the slopes of Montaiguet. The special microclimate of this appellation is influenced by the encircling pine forests, the mass of Mont Sainte-Victoire, and the Arc River. The vineyards were reconstituted after the invasion of phylloxera and many vines are over a century old. The Rougiers maintain the particular vinification methods developed and cherished over many decades.

Domaine Julien Cecillon

Gamay La Savane 2021

Grape: Gamay from a 2-hectare parcel planted in 1978 in Ardoix, a rugged landscape deep in the hills of the Ardèche. The soils in this parcel are decomposed granite and sand; altitude is at 400m.

Vinification: Fermentation is 70% destemmed, 30% whole-cluster in stainless steel; élevage is then split between steel and larger 5-7 year-old barrels. ‘La Savane’ is a darker, deeper, Rhône-styled Gamay.

About the Producer: Julien Cécillon is one such winery founded by two winemakers, Texas-born Nancy Kershen and Rhône native Julien, who labor together to make elegant-but-drinkable versions of this famous place’s wines.

Before founding the domaine, the pair both worked in various contexts in the wine industry—Nancy in New Zealand and Napa; Julien in South Africa, around the Rhône, and in California, where he and Nancy met. Their relationship and shared passion for wine inspired them to begin a project together; in 2011, Julien and Nancy got things started with a tiny parcel in Saint-Joseph of only .3ha. It’s also of note that Julien’s long heritage in the Rhône is comprised of eleven generations of winemakers, including his lauded uncle, Jean-Louis Grippat—who, though now retired, will often bike past Cécillon vineyards and check to see if they pass muster. Over the last ten years, Nancy and Julien have been persistent and managed to amass more bits and pieces of vineyards around Tournon, Julien’s home village, and the surrounding municipalities. Now, Cécillon has not only estate parcels of vines in Saint-Joseph and Crozes-Hermitage, but also some in the Ardèche near the village of Ardoix. In addition, Cécillon also produces négociant bottlings from vineyards belonging to different local growers in different terroirs.