Crémant du Jura | Jerome Arnoux

Sale price€35,00

Sparkling wine
Jura (FR)
Crémant du Jura AOC
Chardonnay 100%
Enjoy it within 3 years
12,5% ABV

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Production and refinement

100% Chardonnay grown in the Arbois area, on limestone, clay, and marl soils located on slopes with gradients of up to 40%. The climate is semi-continental, with significant temperature swings and local microclimates that allow for slow and balanced ripening. Harvesting is done by hand.

Crafted using the Traditional Method: after gentle pressing and the first fermentation, the wine is bottled for the second fermentation in the bottle. It is aged for 24 months on its lees, with no sugar added. The result is a dry, elegant, and mineral sparkling wine with no compromises.

Organoleptic analysis

Visual exam

Intense straw yellow with golden highlights, bright. The perlage is fine and persistent, a sign of extended time on the lees and careful production.

Olfactory examination

Elegant and fresh, with notes of citrus, ripe yellow fruit, and white flowers. The aromatic profile is clean and delicate, in line with the style and the absence of dosage.

Tasting

Very dry, fresh, and smooth, with a creamy perlage. On the palate, it is slender and elegant, with a fine minerality on the finish that adds tension and verticality to the sip.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Crémant du Jura | Jerome Arnoux ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Jura, Arbois

Hectares of vineyards: 15

Arnoux Jerome

Arnoux's signature is unmistakable in his wines, ranging from the most traditional labels to the more experimental ones. This winery, spanning just 15 hectares of vineyards, is a true laboratory that tells the story of the Arbois region.

Arnoux Jerome

We are in the Burgundy-Franche-Comté region, at Cellier des Tiercelines, a winery of excellence in the Jura department, producing wines of extraordinary quality that reflect its unique vision of the terroir.

Region and territory

Small artisanal wineries that keep traditions alive

Jura

Small artisanal wineries that keep traditions alive

Jura

Small artisanal wineries that keep traditions alive

Jura

Viticulture in Jura dates back to the Roman era. Once, the vineyards covered a much larger area, but after World War II, cultivation was scaled down, and today it comprises only 2,000 hectares, sustained by the determination of producers committed to preserving traditions. The winemaking landscape in Jura consists mainly of small family-run estates that use traditional production methods.

The vineyards in Jura are partly on flat terrain and partly on plateaus, but also at the foot of the foothill area known as "Revermont," where the rugged terrain necessitates good sun exposure through terracing, with vines covering slopes of over 40%.

The soils in Jura vary significantly depending on the area, but they are generally characterized by their poverty, which makes viticulture more challenging but yields wines of great character and personality.

The climate is influenced by the mountains and is generally cool and humid, with relatively high precipitation throughout the year. In Jura, a phenomenon called "retour d'est" often occurs, where air currents descending from the Alps bring moist currents to the vineyard-covered hills, causing sudden and violent downpours that can threaten production.

The designation of wines follows the French AOC (Appellation d'Origine Contrôlée) system, and to obtain recognition, producers must meet all production criteria and submit the final wine to a committee. Viticulture in Jura mainly focuses on white grapes, including Chardonnay, Savagnin, and Poulsard. Vin Jaune, one of the most famous wines, is made from Savagnin and follows a unique aging process, stored in partially filled oak barrels, resulting in an intense, dry wine with a distinctive nutty aroma.

The Côtes du Jura is the most significant designation in the region, encompassing over 70 municipalities. The predominant wines are whites based on Chardonnay and Savagnin, and reds from Pinot Noir, Trousseau (Bastard), and Poulsard.

Arbois

Arbois is a small town with a significant distinction: it was the first French AOC (Appellation d'Origine Contrôlée). Today, it leads the Jura in wine production, with around 30,000 hectoliters per year, distributed as follows: 70% red wines and 30% white wines. The Arbois AOC designation spans 12 municipalities, covering a total of 766 hectares.

The first French AOC (Appellation d'Origine Contrôlée).

Recommended pairings and dishes

Matching by concordance

Its vibrant body and notes of yellow fruit, citrus, and white flowers pair satisfyingly by analogy with fragrant, delicate dishes based on white fish, aromatic herbs, and vegetarian cuisine.

Matching by contrast

This sparkling wine, dry and fresh, pairs satisfyingly by contrast with dishes that have a subtle sweetness, such as shellfish, crustaceans, or sweet vegetables (carrots, pumpkin, leeks). Its freshness and the creaminess of the perlage balance dishes with slight richness and fattiness.

It pairs well with

Seafood dishes: oysters, raw fish, shellfish, spaghetti with crustaceans, sea bass tartare, seared scallops. Also excellent as a refined aperitif or with delicate vegetarian dishes featuring zucchini flowers or summer vegetables.

Matching by concordance

Its vibrant body and notes of yellow fruit, citrus, and white flowers pair satisfyingly by analogy with fragrant, delicate dishes based on white fish, aromatic herbs, and vegetarian cuisine.

Matching by contrast

This sparkling wine, dry and fresh, pairs satisfyingly by contrast with dishes that have a subtle sweetness, such as shellfish, crustaceans, or sweet vegetables (carrots, pumpkin, leeks). Its freshness and the creaminess of the perlage balance dishes with slight richness and fattiness.

It pairs well with

Seafood dishes: oysters, raw fish, shellfish, spaghetti with crustaceans, sea bass tartare, seared scallops. Also excellent as a refined aperitif or with delicate vegetarian dishes featuring zucchini flowers or summer vegetables.

Salmon Tartare

A starter of raw fish with a unique refinement, rich in flavor and aromas yet very delicate and soft. It can be enhanced with avocado, toasted almonds, oil, lemon juice, or even chives.

Seafood Pasta

A light, fragrant, and tasty seafood first course, typical of Italian cuisine, that encapsulates the true flavors and aromas of the sea. Simple to prepare, with a guaranteed impressive result!

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