94pts Wine Advocate
There are two different bottlings of the NV Crémant du Jura Extra Brut Blanc de Blancs BBF (2019-2020 base), one refermented with Champagne yeasts and the other with indigenous ones, specified on the back label as either classical fermentation (Champagne yeasts) or spontaneous fermentation (indigenous yeasts). This is the last time it's produced in both ways, 50% each, because the next one will be exclusively produced with the local yeasts. Both have the same base wine, Chardonnay aged in barrel and then put to referment in bottle, where it was kept with lees for four years. The one with Champagne yeasts had a lot of bubbles and gas, and it's sharper and more jovial. To be able to referment it with indigenous yeasts, Tissot uses frozen grape juice from his vines, and the result is purer and with subtler bubbles, spicier and more Jura. Both are a bit nutty from the slow oxidation, the one with indigenous yeasts feeling more serious. Drink Date: 2025 - 2031 Reviewed by: Luis Gutiérrez

Soils: 60% of clay of the Triassic era, 40% Limestone from the Bajocien era. Single parcel of 3.21 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 cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.
Winemaking: 75% of the wine comes from the 2014 vintage aged 14 months in 228 liters old French oak barrels. The remaining 25% comes from the 2015 vintage aged 3 months in vat. Blended and bottled in January 2016. Ageing “sur lattes” during 4 years and disgorged in November 2020. “0” dosage – Extra Brut.

I love the rollercoaster tasting with Stéphane Tissot, but I always struggle with the speed and quantity of wines tasted. Furthermore, he doesn't have Wi-Fi and dislikes any electrical appliances in his cellar, so he doesn't want me to use my laptop. So, every year I have to scribble frantically in a notepad, with the scrawled notes becoming more and more unreadable as the tasting advances. By the time we get to the Vin Jaune, which for him is the greatest expression of Jura wine, I'm exhausted and barely managing to catch up with the speed.

Cepage
100% Chardonnay

Soils & Vineyard: 60% of clay of the Triassic era, 40% Limestone from the Bajocien era. Single parcel of 3.21 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 cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.

Winemaking
75% of the wine comes from the 2014 vintage aged 14 months in 228 liters old French oak barrels. The remaining 25% comes from the 2015 vintage aged 3 months in vat. Blended and bottled in January 2016. Ageing “sur lattes” during 4 years and disgorged in November 2020. “0” dosage – Extra Brut.

TASTING NOTES “It has golden color and an intense nose with plenty of spices and yeasts, toasty from both the barrel and the autolysis of the lees, and notes of baked apples and a lactic touch. The palate is quite sharp but has a nice structure and acidity, and there is plenty of frothy bubbles that give it a creamy texture. This tim.”