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Home About News By Region By Name Contact Instagram Jean Bourdy Jura Founded in 1475, Domaine Jean Bourdy has been continuously managed by the Bourdy family for 15 generations, making it one of the oldest family-run wine estates in the world. Today, brothers Jean-François and Jean-Phillipe Bourdy carry forward the family legacy, overseeing 10 hectares of exceptional terroir in France’s Jura, including precious parcels in the legendary Chateau Chalon and other distinguished vineyard sites planted with old-vine Pinot Noir, Trousseau, Poulsard, Chardonnay, and Savagnin. With vineyards dating back to the 9th century labors of Cistercian monks, the Jura lies in a delicate balance between the past and the present. Its soils are characterized by Triassic clays and Jurassic limestone forming a complex terroir that imparts an elegant, subtle smokiness to the wines. Nestled in the quaint village of Arlay, Domaine Bourdy cellars vintages (dating to the early 19yh century) that have earned it the French government designation as a “living museum”. Adhering to biodynamic practices (Demeter certified), and aligning with the standards of natural wine production, Bourdy wines are crafted with minimal intervention, employing native yeast ferments and extremely low levels of sulfites,. The aging process is remarkably long, with most wines maturing for 3-4 years (the Vin Jaune for 7) in well-seasoned barrels. Through their commitment to biodynamic farming, minimal intervention, and the preservation of historical vintages, the Bourdy family provides a unique opportunity to experience the essence of Jura's terroir and the legacy of a family that has shaped Jura wine culture for centuries. HISTORY Founded in 1475, Domaine Jean Bourdy has been continuously managed by the Bourdy family for 15 generations, making it one of the oldest family-run wine estates in the world. Today, brothers Jean-François and Jean-Phillipe Bourdy carry forward the family legacy. TERROIR Today, brothers Jean-François and Jean-Phillipe Bourdy carry forward the family legacy, overseeing 10 hectares of exceptional terroir in France’s Jura, including precious parcels in the legendary Chateau Chalon and other distinguished vineyard sites planted with old-vine Pinot Noir, Trousseau, Poulsard, Chardonnay, and Savagnin. Its soils are characterized by Triassic clays and Jurassic limestone forming a complex terroir that imparts an elegant, subtle smokiness to the wines. VITICULTURE The vineyards are cultivated using biodynamic farming methods. VINIFICATION Nestled in the quaint village of Arlay, Domaine Bourdy cellars vintages (dating to the early 19yh century) that have earned it the French government designation as a “living museum”. Adhering to biodynamic practices (Demeter certified), and aligning with the standards of natural wine production, Bourdy wines are crafted with minimal intervention, employing native yeast ferments and extremely low levels of sulfites,. The aging process is remarkably long, with most wines maturing for 3-4 years (the Vin Jaune for 7) in well-seasoned barrels. WINES Côtes du Jura Blanc, Chardonnay LOCALITY: FRANCE – Jura APPELLATION: Côtes du Jura GRAPE VARIETY: Chardonnay WINEMAKER: Jean-Phillipe Bourdy VINEYARD: 2.56 ha. planted in the 1990s. Facing south/ southeast. Planted over grey clay and ancient marls soil dating back to the Lias and Triassic periods. From 250m. VITICULTURE: Certified biodynamic (Demeter) and certified organic AB by Ecocert. Yield 44 hl/ha. WINEMAKING: 100% whole cluster. The grapes are pressed at a pressure of 1.5 bar, followed by a settling period for 1 day. Then fermented over natural yeasts for 12 to 15 days in enameled tank and stainless-steel tank. Complete malolactic conversion. AGING: Aged for 3 to 4 years in old oak barrels. BOTTLING: SO2 free. 20 to 50 mg/l sulfites. 1.5 g/l residual sugar. Filtered with a cellulose plate filter. LOCALITY: FRANCE – Jura APPELLATION: Côtes du Jura GRAPE VARIETY: Savagnin WINEMAKER: Jean-Phillipe Bourdy VINEYARD: 1.56 ha. planted in the 1990s. Facing south/ southeast. Planted over grey clay and ancient marls soil dating back to the Lias and Triassic periods. From 250m. VITICULTURE: Certified biodynamic (Demeter) and certified organic AB by Ecocert. Yield 44 hl/ha. WINEMAKING: 100% whole cluster. Grapes press at 1.5 bar. Then settled for 1 day. Fermented in stainless steel tank and enameled tank. Complete malolactic conversion. AGING: Aged for 2 or 3 years maximum in oak barrels. BOTTLING: SO2 free. 20 mg/l sulfites. 1.5 g/l residual sugar.
