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Denisha Padley

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Aug 2, 2024, 9:54:41 PM8/2/24

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A macvin, made with 1/3 old Marc du Jura spirits and 2/3 Chardonnay and Savagnin grape juice taken at the beginning of their fermentation. Once blended together it will age for another 8 years before being bottled and sold, with 17.5% ABV.

Franois Rousset-Martin takes great pride in the Jura's unique wine traditions, and Macvin is certainly among the region's rare specialties. Produced from unfermented Chardonnay must blended with marc (neutral grape spirit), then aged for five years in barrel, it has wild aromatics of dried fruit, spices, and candied citrus zest. Best served at the end of a meal as a digestif, it has enough sweetness to stand up to certain desserts, too. Try your hand at a crme brle au macvin for a truly inspired pairing.

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuves, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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The Jura vineyards offer products with a distinct personality. Alongside the traditional vin jaune and vin de paille, there is a most original liqueur wine: macvin. This has had an AOC since 1991, a recognition that consecrates a know-how dating back to the 14th century. Macvin is a skilful blend of must and Jura marc brandy, through which a concentration of local grape varieties is expressed: Savagnin, but also Chardonnay, Trousseau, Poulsard and Pinot Noir. Aromatic and complex, this mistelle can be enjoyed as an aperitif or with dessert.

Macvin is produced throughout the AOC vineyards of the Jura. However, it represents only 3% of the production. This emblematic liqueur wine from this region of eastern France has had an AOC since 1991. It regulates very strict production conditions.

This 100% Jura product is the result of blending Jura marc brandy and unfermented must. Both of these ingredients must come from the same farm. To stop the alcoholic fermentation of the juice, 1/3 of marc is added. This eau-de-vie is "stale", i.e. it has been aged for a long time, in this case at least 18 months in oak barrels. This addition of marc inhibits the yeasts and stops the alcoholic fermentation: the wine is then said to be "mutated"; this mutation is also necessary for the production of natural sweet wines and other liqueur wines.

All the Jura grape varieties can be used in the composition of Macvin. It is mainly available in white: in this case, it uses the typical Savagnin or Chardonnay. It is also available in red and ros, in which case Trousseau, Poulsard (or Plousard) and Pinot Noir are used.

Each plot, each grape variety, each winemaker offers a unique macvin. It is usually drunk as a white wine. It is distinguished by its intense golden yellow colour. The white macvin also offers a powerful and complex aromatic bouquet in which fruits like mirabelle plum and pear dominate. Dried and candied fruits are also very present, as well as certain spices: cinnamon, cloves, aniseed... Notes of caramel and nuts further enrich the tasting, especially when the Savagnin is involved.

A red macvin can be recognised by its tile-like colour. It also offers aromas of grapes and dried fruits. The ros wines, with their pale colour, have a fruity nose, with notes of grape and morello cherry.

A macvin goes perfectly with local specialities. Pair it with cubes of Comt cheese, grapes and nuts for a perfect and tasty match. It also goes well with Comt gougres, cheese cakes, and melon with a chiffonade of smoked ham from the Haut-Doubs.

Blend of non fermented chardonnay must and distilled pomace. The wine is aged 3 years in casks. Then happens a static settling of the must for 12 hours before blending the juice and the pomace together. The the macvin is aged for 24 to 36 months in casks (12 months according to legislation).