Jura Grapes

Question 1

Savagnin (White)

Answer 1

Budding: Early (spring frost risk)

Ripening: Late

Disease: Thick skins → good resistance to fungal disease

Uniqueness: Used for Vin Jaune (oxidative ageing under flor “voile”)

Flavor Profile: Lemon, green apple, almond (oxidative notes)

Structure: Medium alcohol, medium body, very high acidity​

Question 2

Chardonnay (White)

Answer 2

Budding: Early

Ripening: Early

Disease: Prone to spring frost and grey rot

Uniqueness: Also used for Crémant du Jura; conventional white wine styles

Flavor Profile: Citrus, apple; can have Burgundian oak-influenced styles

Structure: Medium to high acidity, light to full body​

Question 3

Poulsard (Ploussard) (Red)

Answer 3

Budding: Very early (high frost risk)

Ripening: Early

Disease: Highly prone to coulure, powdery mildew, grey rot (thin-skinned)

Uniqueness: Very pale color red; delicate style

Flavor Profile: Redcurrant, cranberry

Structure: Low tannin, high acidity, light body, low alcohol​

Question 4

Trousseau (Red)

Answer 4

Budding: Early

Ripening: Needs warm site to ripen properly

Disease: Thick-skinned (resistant to mildew), but coulure and botrytis sensitive

Uniqueness: Grows best on warm gravelly soils

Flavor Profile: Red cherry, earthy notes

Structure: Low to medium tannin, medium to high acidity, light to medium body​

Question 5

Pinot Noir (Red)

Answer 5

Budding: Early

Ripening: Early

Disease: Susceptible to powdery mildew, botrytis

Uniqueness: Used in blends or varietal Jura reds, and Crémant du Jura

Flavor Profile: Red cherry, raspberry, earthy notes

Structure: Light to medium body, medium acidity​