Domaine de la Borde, Arbois – Pupillin Chardonnay Terre de Lias

32.80

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The “Terre du Lias” Chardonnay from Pupillin. is grown on a steep 20-degree southwest facing slope of clay-limestone on gray marl. Entirely hand-harvested. Half destemmed, half whole-cluster. Fermentation without sulphites and only with indigenous yeasts in 600 liter barrels of 3 to 5 vintages-used. Aged in 600 liter barrels on the lees for 12 months

Description

Julien Mareschal founded his estate in 2003, at the age of 23. Julien had no family wine connections in the Jura. He hailed from a cereal-growing family and studied agriculture initially but followed up with a winemaking diploma in Dijon and work experience in Burgundy and Bordeaux. He also worked for short spells in the Jura.

Having decided that he wanted to set himself up in the Jura, he took over 3.5ha of well-tended, mainly 25-year-old vines in some of the best sites of Pupillin, along with leased space for a winery. In year two he took on another hectare, replanting half of it, and later added another hectare. For the first few years, alongside making wine Julien sold some of his grapes and supported himself giving music lessons. His interest in music continues and he organizes regular jazz, folk and wine evenings at his winery.

Having worked his vineyards in a reasoned approach (lutte raisonnée) from the start, in 2009 he converted half his parcels to either organic or biodynamic and converted his entire estate to biodynamic viticulture in 2012, helped by his friend and ex-teacher in Beaune, François Duvivier of Domaines Marquis d’Angerville.

Each of Julien’s wines is given a name, either of a particular vineyard plot or something more esoteric. Proportionately, he has a substantial amount of Savagnin – nearly 50% of his holdings, all on grey marl, so it’s no surprise that he uses this versatile variety for a characteristic range of wines.

The “Terre du Lias” Chardonnay from Pupillin. is grown on a steep 20-degree southwest facing slope of clay-limestone on gray marl. Entirely hand-harvested. Half destemmed, half whole-cluster. Fermentation without sulphites and only with indigenous yeasts in 600 liter barrels of 3 to 5 vintages-used. Aged in 600 liter barrels on the lees for 12 months