$75.50
Total: $75.50
$75.50
Total: $75.50
NV Marie Pierre Chevassu Fassenet Cremant Du Jura
60 in stock
$75.00
Description
Grapes: 100% Chardonnay
Average Vine Age: 30 years
Altitude: 1,280 feet (390m)
Soils/Terroir: From South facing parcels just below the plateau of Menétru-le-Vignoble, with soils of grey Liassic Marl (Marne Gris) covered in Bajocian Limestone scree.
Farming: Organic
Harvest: Hand harvested
Yield: 25 hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of lees settling, before transferring to neutral vats for fermentation. The fermentation begins naturally using only indigenous yeasts. A very low dose of sulfur is added after the completion of alcoholic fermentation and the Vin Clair does not go through malolactic fermentation. Aged 5 months in neutral vats, after which the Liqueur de Tirage is added to the Vin Clair to start the secondary fermentation. The wine is bottled under a crown cap and a second fermentation occurs in the bottle.
Maturation: Aged in bottle “sur latte” for 18 months. After 18 months each bottle is disgorged, removing the sediment from the second fermentation. No dosage is added at disgorgement.
Just northeast of Château-Chalon lies Les Granges-Bernard, a secluded, picturesque Jura farm where Marie-Pierre Chevassu-Fassenet grew up, helping her family with both cattle and vines. Her father began making wine in the late 1980s, and Marie-Pierre quickly developed a passion for vineyard work.
After studying viticulture in Beaune and oenology in Dijon, Marie-Pierre gained winemaking experience in New Zealand, Châteauneuf-du-Pape, and Champagne before returning to the Jura. In 2008, she took over the family domaine, now farming 4.5 hectares organically (though uncertified) with the help of one part-time employee and her family.
Marie-Pierre honors Jura traditions: whites are fermented and aged in old barrels, and she produces the full range of classic Jura styles, including Crémant, Vin de Paille, Macvin, and Vin Jaune. Her Chardonnay is a standout for value. For reds—Pinot Noir, Poulsard, and Trousseau—she uses a modern approach: 100% destemmed, whole-berry fermentation in stainless steel, with no oak aging and early release.
