Grand Héritage

Several generations have been necessary to patiently built one of the largest and greatest estates in the area, focused on key appellations such as Château-Chalon, l’Étoile and Arbois. The Domaine MAIRE & Fils covers nowadays 234 hectares of vines producing all the area grapes varieties.

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France. Created in 1937, the AOC (designation of origin) of Cotes du Jura is omnipresent in the north and south of the vineyard, on varied and contrasting terroirs. It is the second leading AOC in Jura in terms of production, and it engages all five of the Jura's grape varieties.

The whole range of wines of the Jura is represented, although the whites dominate - still or sparkling - with wines that are round, fruity, and generous.

The Savagnin is typical to the Jura and flourishes on its grey marls, maturing slowly. Patient and demanding, it is the ideal grape variety for an oxydative maturing process, referred to as "sous voile". It creates white wines that are powerful with complex aromas: fresh butter, undergrowth, almonds, nuts, and spices...

The lesser-known mineral side of Savagnin is expressed here over notes of lemon and white blossom, combined with subtle oxidation.

In order to develop a harmonious cuvée, our Côtes du Jura comes from a selection of our best plots. The Savagnin grows on soils of grey marl and ripens slowly.

The work in the vines, is based on the respect of the nature and the soil. For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigor and yield.

The Guyot double size is necessary to better control its performance. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring the exuberance, the freshness and the acidity. While the older specimens bring the structure and character.

Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then engages the fermentation maintained at low temperature (20- 22°C / 68-72°F) for one week.

A major part (70%) of the Savagnin is then aged in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's aromas and freshness. This other part (around 30%) of the Savagnin juices were matured in oak barrels, "sous voile", the local winemaking process which brings the typical aromas of nuts and spices.

Complex and elegant, this cuvée is blended to offer a wide palette of aromas between the freshness and sophistication of the Savagnin aged in stainless-steel vats on fine lees, with floral, mineral, and fruity notes and toasted nutty flavors with a touch of spice brought by the Savagnin sous voile.

To profit from all the aromatic potential of this cuvée, open the bottle an hour before serving to allow the aromas to develop and serve at 12-14°C (53°-57°F).

This wine is perfect as an aperitif, served with walnuts and Comté, cheese tart, cod fritters, fish terrine, or shrimp. It is also perfect with all kinds of seafood and the magnificent range of cheeses from the Jura.

A perfect representative of the Jurassian Savagnin that can be easily kept in the cellar for 5 to 8 years.