Côtes du Jura

Appellation and styles

Côtes du Jura is the regional appellation of the area and therefore the broadest designation in the Jura. The name can appear on red, white, rosé and sparkling wine, as well as on the specialities vin jaune and vin de paille, provided they come from the area and meet the rules.

For the consumer this means that a Côtes du Jura can offer very different wines. A white from chardonnay can be fresh and fruity, while a savagnin can show itself rich and nutty. The label therefore says less about the style than the name of the producer does.

Location and soil

The appellation covers vineyards spread across the whole area, from the north of the region deep into the south, making it much larger than the village appellations. That also means more variation in soil, altitude and aspect, and therefore in the expression of the wine.

The soils are mainly marl and limestone, where chardonnay and savagnin thrive, and clay-rich ground, where the red varieties poulsard, trousseau and pinot noir are planted. In the wines you will find this reflected as pure fruit with a fresh, mineral undertone.

Classification and rules

As a regional AOC, Côtes du Jura is the broader base from which a few smaller appellations have been split off: Arbois, L’Étoile and Château-Chalon. The difference from those appellations is that wine from Côtes du Jura may be made in communes throughout the area and is often blended from plots in several villages.

For white, chardonnay and savagnin are permitted; there are two styles. With the ouillé method the barrels are topped up, which gives a fresher wine. With the sous-voile method a yeast film forms, which gives an oxidative, nutty wine.

Ageing and serving

Fresh white and rosé wines from this appellation are best drunk within a few years. Wines from savagnin and wines matured under the yeast film can last many years and gain in complexity. Red wines from poulsard and trousseau are generally best within a few years.

Serve white at 10 to 12 °C and red slightly chilled, at 14 to 16 °C. The wines pair well with Comté, poultry in cream sauce, river fish and charcuterie. For the wider context of the region and its specialities, see Jura.

Producers in our range

These producers feature in our Côtes du Jura range: Jean-François Ganevat, René Guyenet and Fruitière de Voiteur.