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Domaine Courbet "Tradition" 2021 Vin Blanc Côtes du Jura

Domaine Courbet "Tradition" 2021 Vin Blanc Côtes du Jura

$39.00 USD
$39.00 USD
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750ml bottle

13% abv

Organic and biodynamic. 75% Chardonnay and 25% Savagnin. Savagnin is planted on calcareous-clay soil with grey marl (Jurassic era – 200 million years) exposed south and south-west. Chardonnays are on light soil with chalky stone (top of the village). South-west facing. Hand-harvested. Savagnin is fermented in tank and aged under veil for 8-15 months. Chardonnay is fermented and aged in oak barrels and topped off (ouille). The two are blended a month before bottling.

This is the traditional white wine blend in the Jura, which dates back to when the wines were mostly drunk in and around the region. The two grapes marry beautifully with the more exotic and forward fruit of the Chardonnay seasoned up a bit with the Savagnin spice, rusticity, and somewhat angular texture.

Founded in 1869, this family-run estate, like most during that time, was originally structured on a poly-culture model; vines, grain and livestock. It gradually evolved to producing only grapes and wine over the last 50 years and is now run by Jean-Marie (father) and Damien (son) Courbet. The estate now comprises 7.5 hectares of vineyards. Half are located on the slopes directly below the famous village of Château-Chalon which is arguably the greatest appellation of the region. The balance of the vineyards are located nearby in the communes of Domblans and Menétru.

Savagnin is grown in marnes soils (blue, gray, and red) while the Chardonnay can be found in clay-limestone soils. The reds, Poulsard, Trousseau, and Pinot Noir, are grown in light marne soils with some limestone. Pruning is very short and the vineyards are plowed regularly. Since 2005, the Courbets have been farming biodynamically and the estate is currently in transition to organic certification. All harvests are manual and only indigenous yeasts are used. Minimal use of sulfur dioxide is used and the doses range from 20-30ppm.

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