The Domaine, founded in the early 1960's, is now run by Bénédicte et Stéphane Tissot. The Domaine has now grown to 45HA in Arbois and Côtes du Jura; all of which is worked to Demeter certified Biodynamic principles - what a work load, eh? Not sort on vision Bénédicte & Stéphane realise the enormous nature of their task and work alongside more than 15 full time employees. That vision is also the driving force to the domaines uniqueness, when Stéphane's career saw him working in Brown Brothers in Oz during the 1990's, he realised that the yeast fermenting this wine thousands of miles away from his home was the same packet of yeast his Father was using in Jura. Cometh the hour, cometh the husband and wife team; Stéphane arrived back to Jura as the region turned its back on super fruity international styles of Chardonnay and began to look for some substance in it's past to take them forward. The cool family cellars of Domaine Tissot, in the Montigny-les-Arsureswhich, allow for slow fermentation are fitted with large, old oak casks, many from Chassin of Rully, an experimental wooden fermentation vat from Stockinger of Austria, and five clay amphorae. These factors allow for a range of peculiar styles to be produced, all with as little interference from the winemaker as possible!
Benedicte & Stephane Tissot Vin de Paille ‘Spirale’ 2018
Formerly Domaine Benedicte & Stephane Tissot was called Domaine Andre et Mireille Tissot. Triple ‘A’ producer.
Benedicte & Stephane Tissot, “Vin de Paille” – a complex, harmonious, elegant white sweet wine made from the best grapes in the Jura region: Trousseau, Pulsar and Chardonnay. Grapes are grown in certified biodynamic vineyards. For the processing of vines, copper, sulfur and herbal teas are used. After a delicate harvest, the bunches are laid on shelves with a straw bed for about 4 months. Then the berries ripen, they are pressed, and the resulting sweet juice is fermented. The finished wine is aged 3 years in oak barrels.
The complex aroma of the wine is filled with tones of candied fruit, caramel, honey and cinnamon.
The palate is lively, complex, with elegant sweetness, which in a long aftertaste is balanced by fresh acidity.