This profile owes a lot to the ground-breaking work of Wink Lorch in her books Wines of the French Alps and Jura Wines. It may seem strange including the French alps in our Burgundy section but there are many parallels and connections, perhaps especially with Jura. Like Beaujolais, Jura provides opportunities for young winegrowers to establish themselves more cheaply - if at the cost of working harder because of the terroir. Savoie is another level with often steeper vineyards and is poorer financially and in having a low profile as far as wine drinkers are concerned.

Both areas have their own vine varieties with Jura owning Savagnin/Traminer as its white and Trousseau its red. Both are capable of producing delicious wines. Savagnin is assertive and characterful and is used for flor-contact winemaking like fino sherry as well as conventional whites and the legendary sweet/dry Chateau Chalon. Trousseau is often pale and delicate but still intense. You will also find plenty of Chardonnay and Pinot Noir among others. In both Jura and Savoie sparkling wines are often made.
In Savoie the Altesse vine, more commonly known as Roussette, is a fascinating creature. floral, spicy and rich whites. Mondeuse is the red speciality. It is one of Syrah`s ancestors and like its grandchild makes fruity and tannic reds. The soils in Savoie are generally limestone and marl, the former having been pushed up from the seabed when the alps - a youngish mountain range - were formed. Most of the best vineyards are between 350-450 metres. Of course the histories of both Jura and Savoie are much more complex, as is the range of vines grown and wines made. (CW 07/09/21)