1. Overview

The Jura and Savoie lie in eastern France between Burgundy and Switzerland, producing some of the country’s most distinctive mountain wines.
Both regions are small – Jura (≈2,000 ha) and Savoie (≈1,850 ha) – and share cool climates, limestone-rich soils, and a focus on indigenous grapes.
Jura is famous for its oxidative whites, especially Vin Jaune, while Savoie is known for light, high-acid whites and peppery reds grown on Alpine slopes.

2. Climate and Environment

• Jura: Cool continental climate with long winters and warm summers. Rainfall around 1,000 mm per year. Frost and hail are major hazards.
• Savoie: Alpine climate with strong continental influence. Vineyards at 250–600 m altitude benefit from mountain and lake breezes. Rainfall up to 1,200 mm per year.

Both regions depend on south- and west-facing slopes for ripening.
Typical yields: 45–55 hL/ha in Jura (Vin Jaune ~30–35; Crémant up to 75) and 55–60 hL/ha in Savoie (Crémant up to 68).

3. Soils and Topography

• Jura: Alternating marl, clay, and limestone; heavy marl holds water for Savagnin and Chardonnay, while lighter limestone suits red varieties such as Trousseau and Poulsard.
• Savoie: A patchwork of limestone scree, glacial moraines, marl, and schist.
  • Jacquère thrives on stony, calcareous soils near Chambéry.
  • Altesse (Roussette) prefers warm, sheltered limestone slopes.
  • Mondeuse performs best on clay-limestone and schist, which retain heat for this late-ripening grape.

4. Key Grape Varieties

Jura

• Savagnin (white): Late-ripening, very high acidity, thick-skinned; used for oxidative wines such as Vin Jaune or fresher topped-up styles.
• Chardonnay (white): Versatile; made in oxidative or fresh styles; main grape for Crémant du Jura.
• Poulsard (black): Thin-skinned; produces very pale, light reds and rosés.
• Trousseau (black): Later ripening; spicier, deeper reds with more tannin.
• Pinot Noir (black): Used in Crémant and some blends.

Savoie

• Jacquère (white): Early ripening; light, high-acid wines with green-apple and herbal notes (Apremont, Abymes).
• Altesse / Roussette (white): Aromatic and fuller-bodied; floral and honeyed; used in Roussette de Savoie.
• Chasselas (white): Soft, low-acid wines near Lake Geneva.
• Mondeuse (black): Late ripening; peppery, high-acid reds similar in style to cool-climate Syrah.
• Gamay / Pinot Noir (black): Fruity, light-bodied regional reds.
• Molette / Gringet (white): Neutral grapes for sparkling wines (Seyssel, Crémant de Savoie).

5. Appellations and Production

Jura

• Arbois: largest; all styles produced.
• Côtes du Jura: regional appellation covering the full range.
• L’Étoile: limestone-rich slopes; Chardonnay and Savagnin whites.
• Château-Chalon: Vin Jaune only from Savagnin; strict 30 hL/ha yield limit; aged over six years under voile.
• Macvin du Jura: fortified (VDL) from unfermented grape juice and Marc de Jura.
• Crémant du Jura: traditional-method sparkling; Chardonnay-dominant.

Savoie

• Vin de Savoie: regional AOC with many subzones (Apremont, Abymes, Chignin).
• Roussette de Savoie: 100% Altesse; aromatic, ageworthy whites.
• Seyssel: sparkling wines from Altesse and Molette.
• Crémant de Savoie: traditional-method sparkling (est. 2014).

6. Winemaking and Styles

Vin Jaune and Oxidative Winemaking (Jura)

• Made from 100% Savagnin; aged under a natural yeast film (voile) for at least 6 years and 3 months in old oak without topping up.
• Bottled in a unique 62 cl “clavelin.”
• Flavours: walnut, curry spice, dried fruit, and salinity.
• How it differs from Fino Sherry:
  • Vin Jaune is unfortified (13–15% abv) and oxidises slightly through a thin voile;
  • Fino is fortified (~15%) and protected by a thick, uniform flor that prevents oxidation.
  • Vin Jaune therefore has deeper colour, nutty richness, and less acetaldehyde aroma than Fino.

Other Jura Wines

• Ouillé (“topped-up”) wines: barrels kept full for fresher, fruitier Chardonnay and Savagnin.
• Crémant du Jura: traditional method; minimum 12 months on lees.
• Reds: light and delicate; Poulsard is pale and perfumed, Trousseau firmer and spicy.

Savoie Wines

• Whites: cool fermentation in stainless steel for freshness; Altesse and Roussanne (Chignin-Bergeron) may see oak.
• Reds: short macerations, gentle extraction to maintain acidity.
• Crémant de Savoie and Seyssel: traditional-method sparkling, minimum 9 months lees ageing.

7. Key Wine Styles

8. Modern Trends and Sustainability

• Organic and biodynamic viticulture expanding (≈20% of Jura vineyards certified).
• Climate change improving consistency of ripening in cool years.
• Natural and low-sulfur winemaking widely adopted in Jura.
• Crémant production growing in both regions.

9. Summary

Jura and Savoie are France’s Alpine heartlands of winemaking.
Jura’s oxidative Savagnin wines and delicate reds contrast with Savoie’s crisp, mineral whites and peppery Mondeuse reds.
Both regions show how altitude, limestone soils, and traditional methods combine to create wines of freshness, precision, and unique regional character.