Domaine de la Touraize Village: Arbois Appellation: 12ha Arbois Growers: André-Jean Morin Héléana Morin Website: https://domaine-touraize.fr/ André-Jean and Héléana Morin own the 12 hectare estate, Domaine de la Touraize in Arbois, Jura. André-Jean is the eighth generation to farm in Arbois, a village which in 1936, was among the very first wine producing areas to receive AOC status from the French government. The domain takes its name from a small parcel of vines on a steep hillside called “La Touraize”. This was the only parcel of vines that André-Jean’s grandfather kept after World War 1. André-Jean’s father expanded the family’s vineyards and continued his father’s practice of selling his grapes to the local cooperative. In 2010 André-Jean decided to begin estate bottling his production, and built a small winery on the edge of town. Each year, he produces more wine in bottle, with the goal of bottling 100% of his production. André-Jean’s 12 hectares are divided into parcels in many “lieux-dits” that surround the village of Arbois, including La Touraize, Les Corvées, La Flandre and Les Petits Curoulets. André-Jean began farming organically in 2016 and is in conversion to gain certification. With the exception of some young Savagnin vines, all of the vineyards are hand harvested. All wines are fermented with indigenous yeasts and the total SO2 in the wines ranges from 20mg/L to 60mg/L. Les Moulins The cuvée “Les Moulins” is a blend of 65% Chardonnay and 35% Savagnin grown in the “lieu-dit” Petits Curouletson a soil of blue marl. The two varieties are co-fermented and thus harvested on the same day. The grape bunches are hand harvested and put into small bins to avoid any damage to the grapes. They are left intact and and gently pressed by a pneumatic press. The fermentation begins in stainless steel for 2/3 days after which the fermenting juice is put into 500L foudres to finish the alcoholic and malo-lactic fermentations.The wine is further matured in the foudres for ten months. The aging is “sur lie” with no racking or batonnage (stirring of lies). The wine is topped off every week. Terres Bleues The cuvée “Terres Bleues” is produced from 100% Savagnin. It is made from young vines in the “lieu dit” Sur la Regole which give an average yield of 30hl/h. Savagnin is an old variety with origins in the Franche-Comté and northwest of France. It is connected to the Traminer grape which Jancis Robinson suggests is a clonal variation. It is also related to the Pinot variety. It is thick skinned, late ripening and acidic. The Savagnin bunches are hand harvested and put into small bins to avoid any damage to the grapes. They are left intact and and gently pressed by a pneumatic press. The fermentation begins in stainless steel for 2/3 days after which the fermenting juice is put into 500L foudres to finish the alcoholic and malo-lactic fermentations.The wine is further matured in the foudres for ten months. The aging is “sur lie” with no racking or batonnage (stirring of lies). The wine is topped off every week. Arbois Savagnin "Typé" This cuvée is 100% Savagnin from 30 year old vines growing in a 1 hectare lieu dit "Petit Curoulet". It is made in the "typical" method of the Jura region, by which the wine is matured "sous voile", or "under flor", a film of yeast that forms on the surface of fermenting wine that is not topped off. The flor protects the wine from abrubt oxidation and the yeasts in the flor regenerate naturally creating a blanket which protects the wine as it matures very slowly (3 years) resulting in complex aromas and flavours distinctive to Savagnin. The soils of the Petit Curoulet vineyard are blue marl with a Northwest exposure. Grapes are hand harvested and gently pressed whole by pneumatic press. Alcoholic and malolactic fermentations are spontaneous by indigenous yeasts in stainless steel vats. The wine is aged for 30 months in 228 litre barrels in a non-temperature controled loft with no topping up. Ploussard “La Cabane” The Ploussard or Poulsard is an old variety from the Franche-Comté which is early budding, early ripening and well suited to the terroir of Arbois. The Domaine de la Touraize Ploussard is produced from two vineyards, the old family vineyard at “La Touraize” and a parcel in “Petits Curoulets” where there are remains of an old “cabane” which inspired the name of the cuvée. The average age of the vines in the two vineyards is 30 years and the average yield is 45hl/h. The grape bunches are hand harvested and then de-stemmed by hand to avoid breaking the skins. This allows André-Jean to put the whole berries into a stainless steel tank and have a semi-carbonic fermentation. The wine macerates with its skins for 18 days after which it is racked and then blended with the press juice. After assemblage, the wine matures in stainless steel for several months before bottling. The SO2 is 3g. Cremant du Jura The Cremant is produced from 100% Chardonnay from 30 year old vines from a 1.6 hectare lieu dit "En Arce" of silty marl. The bunches are hand harvested and pressed whole by pneumatic press. Alcoholic and malolactic fermentations in are stainless steel and the wine rests there on its fine lees for 8 months. Once bottled, the wine spends 18 months sur lattes. The first month it spends on rack, riddled by hand twice a day, by a quarter turn rotation. Then, in tilting cages is rotated every 5 days. Dosage is generally between 4 and 5 grams.