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Crémant du Jura, Indigene NV, Domaine Tissot
Stéphane Tissot is one of the prominent winemakers that has helped elevate the Jura to being seen as a high quality and exciting wine growing region. He works biodynamically and his focus has always been promoting the complex terroir of the region, as well as adopting a non-interventionist approach in terms of winemaking and sulphur usage. The base vintage for this crémant is 2022, with 40% reserve wine making up the cuvée. A blend of 50% chardonnay, 40% pinot noir as well as 5% each of indigenous varieties poulsard and trousseau, this is a traditional-method sparkling, i.e. the secondary fermentation takes place in the bottle in bottle, Stéphane uses grape juice from the domaine to start the secondary ferment and there is zero dosage, creating a savoury finish. A complex sparkling wine that offers subtle toasty notes from ferment in bottle combined with salted almonds, brioche and white-blossom notes and ginger spice.
Price:
£35.50
Bottle
(£47.33/litre)
Price:
£213.00
Case of 6
(£47.33/litre)
In Stock
Code: JU2221
Wine characteristics
- Sparkling Wine
- 1 - Bone dry
- Pinot Noir/Chardonnay
- 75cl
- Now to 2030
- 12.5% Alcohol
- oak used but not v. noticeable
- Champagne cork
- Organic
- Biodynamic certified
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Stéphane Tissot
One of the best winemakers of the Jura, Stéphane Tissot is innovative and inquiring, constantly trying out new methods and ideas. He returned to his family domain in Arbois in the early nineties and set about changing the way things were done, converting the estate, all 32 hectares of it, to biodynamic viticulture, increasing the density of plantings so that the vines compete harder against each other, dramatically reducing yields, and experimenting with clay amphorae for fermenting his reds. He uses little sulphur dioxide and when fermenting all his wines uses only natural yeasts, vinifying terroir by terroir, plot by plot, and making a wide range of wine styles, from chardonnay, pinot noir, poulsard and trousseau of great purity, to sparkling and sweet vins de paille, all very expressive of where they are from. He also carries on the family tradition of making the nutty, oxidative wines of Jura from the savagnin grape. These wines, unfortified and matured in barrels that are not topped up as the wine slowly evaporates, see a film of yeast (known as flor and also found in fino sherry) develop protectively on the surface, a style well worth exploring.