1. Overview

The Jura and Savoie sit between Burgundy and Switzerland, producing France’s most distinctive Alpine wines.
Together, they cover less than 4,000 ha of vines (≈0.5% of France’s total), yet their influence on fine-wine culture is outsized.

• Jura: ~2,000 ha (≈90–100,000 hL annually)
• Savoie: ~1,850 ha (≈110,000 hL annually)
• Combined output: ≈200,000 hL (≈27 million bottles)

Both regions share a cool, mountain-influenced climate and limestone soils, but their wines differ sharply:
Jura is known for its oxidative whites and Vin Jaune, while Savoie excels in crisp, high-acid whites and peppery reds.

2. Climate and Environment

• Average temperature: 11–13°C
• Sun exposure: south- and west-facing slopes critical for ripening.
• Altitude: 250–600 m; highest vineyards near Chignin and Ayze.

3. Soils and Topography

Jura: Alternating marl, clay, and limestone — heavier marls in valley floors, limestone on upper slopes.

• Savagnin and Chardonnay prefer moisture-retentive marl and clay-limestone.
• Trousseau and Poulsard thrive on lighter limestone and stony soils.

Savoie: A mosaic of limestone scree, glacial moraines, marl, and shale from Alpine uplift.

• Jacquère flourishes on calcareous scree near Chambéry.
• Altesse (Roussette) favours warm limestone slopes.
• Mondeuse ripens best on clay-limestone and schist, which store heat.

Soil diversity directly shapes style: Jura’s wines are often rich and structured, while Savoie’s are bright and crystalline.

4. Grape Varieties and Characteristics

Jura Varieties

Savoie Varieties

5. Appellations and Production

Jura

• Vineyard area: ≈ 2,000 ha
• Yields: 45–55 hL/ha (Vin Jaune ≈30–35; Crémant ≤75)
• Key AOCs:
  • Arbois: largest; all styles produced.
  • Côtes du Jura: regional; Chardonnay, Savagnin, reds.
  • L’Étoile: limestone soils; refined whites.
  • Château-Chalon: Vin Jaune only; aged ≥6 years 3 months under voile.
  • Macvin du Jura: VDL fortified with Marc de Jura.
  • Crémant du Jura: traditional method; ≈25% of production.

Savoie

• Vineyard area: ≈ 1,850 ha
• Yields: 55–60 hL/ha (Crémant ≤68)
• Key AOCs:
  • Vin de Savoie: regional, includes Apremont, Abymes, Chignin.
  • Roussette de Savoie: 100% Altesse; aromatic, ageworthy whites.
  • Seyssel: sparkling wines from Altesse and Molette.
  • Crémant de Savoie: (since 2014) traditional-method sparkling.

6. Winemaking and Styles

Vin Jaune – Jura’s Iconic Wine

• Made from 100% Savagnin, aged sous voile (a natural yeast film) for at least 6 years 3 months in old oak without topping up.
• Bottled in the distinctive 62 cl “clavelin”.
• Flavours: walnut, curry spice, dried fruit, and saline nuttiness.

How it differs from Fino Sherry:

• Vin Jaune is unfortified, while Fino is fortified to about 15 % abv before biological ageing.
• Fino is aged in a solera system and regularly refreshed with new wine, feeding the flor yeast so it remains thick and protective.
• Vin Jaune is a single vintage wine and is never topped up; its thin, fragile voile must survive the full ageing period.
• If the voile collapses or the wine oxidises too far, it is declassified and bottled as Savagnin ouillé or another non-Vin Jaune style.
• Fino develops mostly acetaldehyde (green apple, almond) aromas under an oxygen-free flor.
• Vin Jaune allows more oxygen exchange, producing deeper colour and aromas of walnut, spice, and sotolon (curry note).

Non-oxidative “ouillé” styles:

• Barrels kept topped up; fresher, fruitier Savagnin and Chardonnay.
• Growing in popularity with younger Jura winemakers.

Crémant du Jura:

• Traditional method sparkling (mainly Chardonnay).
• Minimum 12 months lees ageing; crisp, apple-and-brioche profile.

Savoie Winemaking

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

7. Viticulture and Trends

• Organic and biodynamic viticulture: ~20% of Jura certified, growing in Savoie.
• Climate change: improving ripening consistency, especially for reds.
• Natural winemaking: Jura at the forefront of France’s low-sulfur, skin-contact, and oxidative movements.
• Exports: small quantities, but high prestige in fine-wine markets.

8. Key Wine Styles

9. Notable Producers and Benchmarks

Vin Jaune (Jura)

• Domaine Jean Macle (Château-Chalon): benchmark for traditional oxidative style – complex, saline, long-lived.
• Château d’Arlay: aristocratic estate known for restrained, classical Vin Jaune.
• Stéphane Tissot & Berthet-Bondet: modern precision, pure fruit alongside oxidative notes.

Crémant du Jura / Crémant de Savoie

• Domaine Rijckaert (Jura): fine-textured Chardonnay-based sparkling.
• Domaine Baud Père & Fils: benchmark Crémant producer in Jura.
• Jean Perrier & Fils, Louis Magnin (Savoie): high-quality Alpine sparklers.

Roussette de Savoie (Altesse)

• Domaine Dupasquier: structured, ageworthy, often oaked.
• André et Michel Quenard: aromatic, fruit-forward style.
• Jean Vullien: balanced, floral and crisp, classic Roussette expression.

Apremont & Jacquère Whites

• Jean Perrier & Fils: large estate, benchmark for clean, crisp Jacquère.
• Adrien Berlioz: terroir-focused, low-yield, intensely mineral wines.
• Domaine Giachino: biodynamic pioneer; textural, expressive Jacquère.

Trousseau & Poulsard (Jura Reds)

• Michel Gahier: traditional, lightly oxidative reds.
• Domaine Rolet & Stéphane Tissot: precise, fruit-pure Trousseau.
• Overnoy–Houillon: cult natural producer; ethereal, unfiltered Poulsard.

Mondeuse (Savoie)

• Domaine Trosset: benchmark Arbin producer; spicy, firm Mondeuse.
• André & Michel Quenard: modern, aromatic style.
• Louis Magnin: structured, ageworthy, often oaked Mondeuse.

L’Étoile Blanc

• Domaine de Montbourgeau: mineral, traditional Chardonnay–Savagnin blend.
• Domaine Rijckaert: clean, ouillé style; restrained oak.
• Jean-François Ganevat: natural, precise, deeply expressive of limestone terroir.

10. Summary

The Jura and Savoie are France’s Alpine jewels: small in scale but immense in personality.
Jura offers the oxidative depth of Vin Jaune and delicate reds from Trousseau and Poulsard; Savoie delivers fresh, high-acid whites and spicy Mondeuse reds.
Their combination of cool climates, limestone soils, indigenous grapes, and artisan producers makes them two of the most terroir-expressive wine regions in France.