Jura

Augustus was the first Vandelle to move to l’Étoile in 1883.  Six generations later, Philippe possesses the same passion for this terroir.  From a very young age, he walked the vineyards by the side of his grandfather, Joseph.  In this way, the Vandelle family has passed their winemaking secrets from father to son, teaching each new generation the methods of limiting yields, grape maturation, alcoholic fermentation, and aging “sous voile.”

Located on 13 hectares of AOC l’Étoile, Domaine Philippe Vandelle is a follower of “l’agriculture raisonnée” or sustainable agriculture, which requires compliance with strict specifications.  More than 40 measures need to be met, such as product traceability, safety, waste management, soil management, and plant protection products.  Under the control of the State, this qualification is validated by Qualité France SA and is valid for 5 years with an unannounced inspection.

Domaine Phillippe Vandelle is situated in the village of l’Étoile in Jura.  On July 31, 1937, l’Étoile became one of the first in France to obtain the AOC due to the quality of the white wines produced there.  The name l’Étoile, or “star,” comes from the exquisite, ancient, star-shaped fossils which are found in the soil of the domaine.  Mont Morin, which dominates the village, is the cradle of the vines of the domain. The remarkable sunshine, soil of white marl and clay make these hills the ideal location for Savagnin, giving it exceptional character.

The Jura vineyards date back to ancient times. In the 19th century, before the phylloxera crisis, there were more than 40 varietals covering 20,000 ha. Today, the area is 1,850 ha spread over four geographical appellations (Arbois, Côtes du Jura, l’Étoile, Château-Chalon) plus Macvin Jura and Crémant du Jura.  The wines produced in the region are composed of the following five grape varietals: Chardonnay, Savagnin, Poulsard, Trousseau, and Pinot Noir.

The vineyards extend from north to south of the area on a 100km strip called Revermond or Bon-Pays.  They rest on a limestone subsoil with a predominance of blue, gray, or red marl.  In 1936, Arbois, Home of Pasteur (father of modern l’oenologie), became the first AOC in France.

The vineyard is composed of 60% Chardonnay, 30% Savagnin, and 10% red varietals (Pinot Noir, Trousseau, Poulsard).

Average Age of Vines: 25-35 years

Soil: Clay and limestone with blue, gray, and red marl

Vinification: Thermo regulated stainless steel tanks at 25°C

Aging: In oak barrels for 6 months

Annual Production: 8,000 bottles

Grape Varieties: 100% Chardonnay

Grape Varieties: 100% Savagnin

Average Age of Vines: 30-45 years

Soil: Clay-limestone marl, gray lias

Vinification: Thermo regulated stainless steel tanks at 25°C

Aging: In oak barrels for 3 years

Annual Production: 5,500 bottles

Food Pairings: Goes wonderfully with crayfish, white meat, fondue, stew, and cheeses.

Appellation: Côtes du Jura

Grape Varieties: 100% Poulsard. Poulsard, or Ploussard as it is sometimes called, is a red French wine grape variety from the Jura wine region. Poulsard is a variety that is often used for blending with other red grape varieties due to its pale red color and lighter body, but here it is allowed to shine with its delicate yet intense flavors.

Age of the Vines: 30 years old

Soil: Clay-limestone

Vinification: Thermo-regulated stainless steel vats

Aging: In stainless steel vats

Production: 3,500 bottles

Food Pairings: Serve cool. Pairs well with smoked cheeses, charcuterie, salads, etc.

Appellation: Côtes du Jura

Grape Varieties: 100% Trousseau. Trousseau is an older red wine grape with origins in eastern France. Wines made from Trousseau typically have a deep red color, lively acidity, and red berry notes.

Age of the Vines: 30 years old

Soil: Clay-limestone

Vinification: Thermo-regulated stainless steel vats

Aging: In stainless steel vats

Production: 3,500 bottles

Food Pairings: Serve at room temperature. Pairs well with smoked and/or aged cheeses, charcuterie, red meats, duck, etc.

Appellation: L’Étoile Blanc

Lieu-dit: Chainai

Grape Varieties: Savagnin

Average Age of the Vines: 30 years old

Soil: Clay-limestone and gray marl

Vinification: Stainless-steel tanks hermoregulated at 22 °C.

Aging: 6 months in barrels. Ouillage is employed, which is the process of topping off a barrel with additional wine to fill the ullage (air inside the barrel) created by evaporation.

Production: 3,300 bottles

Serving Suggestion: Serve at cellar temperature, paired with shellfish and other seafood.

Grape Variety: 100% Chardonnay

Tasting Notes: Light color, with a few golden reflections around the fine bubbles. The bouquet offers floral notes of hawthorn and citrus fruit. The palate is generous, mineral and saline, linked to the terroir of l”Etoile, with aromas of white fruits, green apples and brioche.

Food Pairings: Perfect as an aperitif, or when paired with desserts.

Serving Temperature: 8°C

Appellation: Crémant du Jura Rosé

Grape variety: Pinot Noir

Age of the vines: 15 to 20 years

Soil: clay-limestone

Number of bottles produced for this cuvée: 3,500 bottles.

Vinification: Thermo regulated at 18 °C. Three-day pre-fermentation maceration.

Food Pairings: It goes perfectly with all festive moments as an aperitif or dessert.

Overview: This is the most prestigious wine of Jura. It is produced exclusively from the harvest of Savagnin cultivated on the marls of the Lias. It comes in a special bottle called the “Clavelin” whose origin is very old. In fact, in 1506 Marguerite de Bourgogne granted a concession to the Vieille-Loye glassworks.

Harvest: The grapes are harvested at peak ripeness, when they are exceeding 13° potential alcohol.

Aging: A minimum of 6 years aging in barrels, without racking or topping up.

Tasting Notes: This Jura wine is obviously very unique. Yellow color, with a powerful nose and aromas of nuts, spices (curry, ginger).

Food Pairings: Goes well with escargot, creamy dishes, exotic cuisines, cheeses, etc. It is used a lot in cooking and the coq au vin jaune et aux morilles is a delicious example.

Serving Temperature: To be drunk at room temperature (14-16°C).