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94pts Wine Advocate
Tissot started indigenous Crémant in 2005 and took 15 years for it to be 100% indigenous in the sparkling wine. The NV Crémant du Jura Indigène blend of 2020 and 2019 refermented with frozen juice. One-third of the total Jura production is still Crémant. This is bone dry and sharp, as he doesn't use vin de paille anymore. This is still very young and primary and without much complexity, which comes with time in bottle, as I could see with some older bottlings he opened. This year, 3,200 liters of must were frozen to referment his sparkling wine, because he makes a total of 60,000 bottles of sparkling. And it's a growing category; in 2023, there will be 100,000 bottles. Drink Date: 2024 – 2029 Reviewed by: Luis Gutiérrez

Grapes: 50% Chardonnay, 40% Pinot Noir, 5% Poulsard & 5% Trousseau
Vine Age: 25 years-old vines in average
Soils: 50% of clay of the Triassic era, 50% Limestone from the Bajocien era. Single parcel of 7.41 acres with a western exposure.
Farming: Vines farmed with no use of herbicides or phytosanitary products. Use of sulfites and copper as well as plant infusions. Organic compost made at the estate. Traditional working of the soil. Manual harvesting in small cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.
Winemaking:  Slow pneumatic pressing. Fermentation in stainless steel vats at 60°F followed by 3 month of ageing on lees. Malolactic fermentation is completed. In January, base wine is bottled for the “prise de mousse” or second fermentation in bottle. “Liqueur de tirage” is made of Vin de Paille in fermentation. Second fermentation will last 9 month (Instead of 2 month with commercial yeast). Native yeasts will bring more complexity, creaminess and flesh.

I arranged to meet the hyperactive and fun Stéphane Tissot to taste through the wide portfolio of Jura wines. A visit there always starts in the vineyards, where he talks about the geology of Jura, about the diversity of soils, the limestone and the Liassic and Triassic clays and marls, and how they were created. He could talk about Lias and Trias all day long when tasting the different wines.

They now have around 52 hectares of vineyards and 40 full-time employees. In July 2024, there was a lot of rain and they have a lot of vines, so they had 34 people in the vineyards because of all the mildew and the need to spray. They had one person for each 1.2 hectares of vines. All the wines are certified organic and biodynamic.

Published: Aug 08, 2024

Cepage
50% Chardonnay
40% Pinot Noir
5% Poulsard
5% Trousseau

Vines: Single parcel of 7.41 acres with a western exposure. 25 years-old vines in average

Soils: 50% of clay of the Triassic era, 50% Limestone from the Bajocien era.

Farming
Vines farmed with no use of herbicides or phytosanitary products. Use of sulfites and copper as well as plant infusions. Organic compost made at the estate. Traditional working of the soil. Manual harvesting in small cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.

Winemaking
Slow pneumatic pressing. Fermentation in stainless steel vats at 60°F followed by 3 month of ageing on lees. Malolactic fermentation is completed. In January, base wine is bottled for the “prise de mousse” or second fermentation in bottle. “Liqueur de tirage” is made of Vin de Paille in fermentation. Second fermentation will last 9 months (Instead of 2 month with commercial yeast). Native yeasts will bring more complexity, creaminess and flesh.