Today’s wine nicely encapsulates why the remote Jura region of eastern France has developed such a cult following recently. For one thing, wine people love frontiers, and anyone who has visited the mountainous, sparsely populated Jura would characterize it as such.
Although the heart of the Jura is only about an hour east of Burgundy’s hub city of Beaune, it feels like another world altogether. Yet with many of the same grape varieties as Burgundy—most notably Chardonnay and Pinot Noir—as well as similar soils and microclimates, Jura has emerged as a Burgundy alternative with its own charming story to tell. Domaine Rolet’s 2013 Arbois Chardonnay is the plainspoken ‘country cousin’ to the Chardonnays of Burgundy’s Côte de Beaune, offering the same mix of creaminess and mineral nerve found in Meursault and Puligny at a sharply reduced price. Not to be confused with the oxidative, Sherry-like styles also produced in the Jura (typically from the Savagnin grape), this is a bright and buoyant Chardonnay that speaks clearly of its out-of-the-way place; while it certainly shows its kinship to white Burgundy, it ultimately takes you in a new, somewhat ethereal direction—all at a price that will typically get you something plodding and oak-drenched. If you prefer pretty and perfumed, as I do, this one’s for you!
Rolet is one of the largest family-owned wine estates in the Jura, with about 65 hectares of vines spread across its major sub-appellations, including Arbois and Côtes du Jura. Founded by Désiré Rolet in the early 1940s, it has been run by his four children—Bernard, Guy, Pierre, and Eliane—for decades now, with all farming done sustainably and plantings split among the Jura’s classic varieties: Chardonnay and Savagnin for the whites, and Poulsard, Trousseau, and Pinot Noir for the reds. As I noted above, they are a reliable source for the full Jura style spectrum, including a Champagne-method sparkler (Crémant du Jura) and the full assortment of oxidized and/or sweet styles the Jura is known for, such as the Sherry-like Vin Jaune (“yellow wine”); the sweet Vin de Paille (“straw wine”); and the fortified/sweet Macvin du Jura.
Today’s wine is a conventional ‘topped-up’ Chardonnay, meaning it is fermented and aged without any deliberate oxidation, creating a classically fresh and youthful Chardonnay. Sourced from 30+-year-old vines planted in the limestone-infused grey marls of the Arbois appellation, this wine was fermented using only ambient yeasts in stainless steel, after which it was transferred to 20% new French oak for aging.
In the glass, Rolet’s 2013 Arbois Chardonnay is a pale straw-gold flecked with yellow and copper highlights, and while it is driven by fresh, yellow-apple fruit, white flowers and chalky minerality, you also pick up nuanced mushroom and leesy notes—with just a slight, pleasing note of raw hazelnut that distinguishes is from the many super-reductive (i.e. oxygen-starved) style currently in vogue in Burgundy. The acid is fresh and the minerality persistent, but the wine has a soft-shouldered personality now with a touch of bottle age. It is creamy and ready to drink now, requiring maybe 15-30 minutes in a decanter before service at 50 degrees in Burgundy stems. Although it would be delicious with all manner of seafood, the Jura’s woodsy, mountainous confines have me thinking something from land rather than sea. Check out the delicate veal recipe attached with this eye-opening white. It is a beautiful change of pace. Cheers!