Domaine des Carlines Cremant du Jura
Product details
| Management number | 253524932 | Release Date | 2026/10/24 | List Price | CA$17.60 | Model Number | 253524932 | ||
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Introduction
Domaine des Carlines Crémant du Jura is an artisanal sparkling wine from the Jura region in eastern France. Established in the village of Menétru-le-Vignoble—famous for its Château-Chalon wines—the domaine is led by Patrick and Sophie Ligeron. They focus on preserving the traditional identity of Jura viticulture through organic farming and minimal intervention. Their Crémant is crafted using the traditional method (the same process used in Champagne), emphasizing the unique limestone and marl terroir of the region to create a sparkling wine with distinct mineral energy and local character.
Wine Description
The Crémant du Jura from Domaine des Carlines is prized for its elegance, fine bubbles, and the "savory" profile typical of the Jura.
Varietal Composition: Typically 100% Chardonnay, though some cuvées may incorporate a small percentage of Pinot Noir or Savagnin depending on the specific bottling.
Aromatic Profile: The nose is bright and expressive, offering scents of green apple, citrus zest, and white flowers. Because it spends significant time on its lees, it also develops sophisticated notes of fresh brioche, toasted nuts, and a hint of the "yellow fruit" or oxidative nuttiness that Jura is famous for.
Palate and Body: On the palate, the wine is medium-bodied with a creamy yet precise texture. It features flavors of lemon curd, pear, and a touch of saline minerals. The mousse is fine and integrated, providing a smooth mouthfeel.
Structure: The wine is defined by its high natural acidity and a distinct chalky finish. It is often bottled with low dosage (Extra Brut or Brut Nature style), which allows the purity of the fruit and the stony minerality of the soil to remain at the forefront.
Winemaking and Aging: The grapes are hand-harvested and fermented with indigenous yeasts. The wine undergoes secondary fermentation in the bottle and is aged on its lees for an extended period—often exceeding the 12-month minimum requirement—to enhance its complexity and depth.
ABV: Usually 12.5%.
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