93 pts Wine Advocate
The forthcoming release of the NV Crémant du Jura Extra Brut Blanc de Blancs BBF (2018-2019) was disgorged in January 2024 and is to be sold at the end of the year. It's Chardonnay with one year in barrel, 80% of the wine from 2019 and 20% from 2018. This is still refermented with Champagne yeast, and it has some apple character, notions of fine lees and a smoky profile. This will be the last vintage with Champagne yeasts; the next one will be refermented with Tissot's own yeasts. This is a fairly typical Chardonnay, a little more Champagne than Jura, and it’s balanced and fresh and can age nicely. Tissot uncorked a bottle of the first BBF they made with a blend of wines from 2005 and 2006 that had been on the lees for seven years and was disgorged the week before we tasted it. That is the real McCoy! It's what he's looking for, something completely different from the young wines. It had lots of complexity, and it was yeasty and smoky, with a hint of mushrooms. It was salty and tasty and had very small bubbles. His sparkling wines can age!

Cepage
100% Chardonnay

Soils & Vineyard: 60% of clay of the Triassic era, 40% Limestone from the Bajocien era. Single parcel of 3.21 acres with a western exposure.

Farming
Vines farmed with no use of herbicides or phytosanitary products. Use of sulfites and copper as well as plant infusions. Organic compost made at the estate. Traditional working of the soil. Manual harvesting in cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.

Winemaking
75% of the wine comes from the 2014 vintage aged 14 months in 228 liters old French oak barrels. The remaining 25% comes from the 2015 vintage aged 3 months in vat. Blended and bottled in January 2016. Ageing “sur lattes” during 4 years and disgorged in November 2020. “0” dosage – Extra Brut.

TASTING NOTES “It has golden color and an intense nose with plenty of spices and yeasts, toasty from both the barrel and the autolysis of the lees, and notes of baked apples and a lactic touch. The palate is quite sharp but has a nice structure and acidity, and there is plenty of frothy bubbles that give it a creamy texture. This tim.”