Jura

Tucked away in the Jura, Céline and Steve Gormally work their vines organically, letting the clay-limestone soils speak for themselves. This white comes from Chardonnay grown with real care, hand-harvested and vinified with minimal fuss — native yeasts, gentle pressing and no heavy intervention. The result is bright and pure, with notes of white flowers, citrus zest and a touch of fresh hazelnut. There's a lovely saline snap on the finish that keeps you coming back for another sip. Serve it chilled with goat's cheese, roast chicken or a simple plate of Comté. Honest, lively and full of character.

A playful Jura red from a small, hands-on estate working organically on marl and limestone soils. Old Ploussard vines give a pale, luminous colour and a nose full of wild strawberry, cherry stone and a whisper of pepper. Fermentation happens naturally with whole bunches, indigenous yeasts and barely any sulphur, so everything stays fresh, juicy and beautifully honest. The palate is light on its feet, with silky tannins and a crunchy, thirst-quenching finish. Serve it slightly chilled with charcuterie, roast chicken or a Comté platter. If you enjoy natural wines with personality and charm, this 2020 will win you over.

Straight from the Jura, this skin-contact white is the work of a small, hands-on estate farming its vines naturally, with wild yeasts and barely any sulphur. The grapes macerate on their skins for a few days, giving that glowing amber colour and a gentle grip you can really feel. Expect tropical notes on the nose – coconut, dried apricot, a hint of orange peel – backed by flor-like savoury depth and a bright, saline finish. It's playful but seriously made, the kind of bottle that wakes up a table. Try it with spicy curries, grilled prawns, hard cheeses or roast chicken. Serve lightly chilled.

Born in the heart of the Jura, this 2018 vintage from Lucien Aviet & Fils captures the soul of a passionate family estate. With each sip, you’ll discover delicate notes of ripe fruit, subtle spice and a lively freshness that lingers beautifully. The Aviet family’s meticulous care and traditional methods shine through, creating a wine that’s both authentic and refined. Perfect for sharing over dinner or savouring on its own, it reveals its best character when served around 14°C. A true expression of craftsmanship and terroir that invites you to slow down and simply enjoy.

A juicy Gamay grown on the slopes of the Jura, where Fabrice Dodane tends his vines with real care and a light hand in the cellar. You'll find bright red fruit here — cherry, raspberry, a little crunch of redcurrant — wrapped in silky tannins and a fresh, mineral finish that comes straight from those marl and limestone soils. Fermented with whole bunches and native yeasts, bottled with minimal intervention, it keeps all its energy and honesty. Serve it lightly chilled with charcuterie, roast chicken or a comté-topped gratin. Easy-going, food-friendly and full of character — you'll want a second glass.

Born from the unique Jura terroir, this 2016 treasure crafted by Lucien Aviet and Fils reveals a world of depth and character. Aged patiently under a veil of yeast, it offers rich nutty aromas, subtle spice, and a long, dry finish that lingers beautifully. The producer’s meticulous work shines through every golden drop, expressing both tradition and authenticity. Serve it around 14°C to fully enjoy its complexity and elegance. Perfect with aged Comté or creamy dishes, it’s a wine for those who love rare experiences and want to explore the true soul of the Jura region.

From the heart of the Jura, this red wine crafted by Anne and Jean-François Ganevat captures the pure essence of their hillside vineyards. Expect a lively mix of red fruits, subtle spices and a smooth, silky texture that lingers beautifully. Every sip reflects the precision and passion of this iconic duo, known for their authentic, low-intervention approach. It’s a wine that feels both rustic and refined, perfect for sharing with good food and great company. Serve it slightly cool, around 15–16°C, to let its full character shine through with every glass.