94 pts Wine Advocate
Tissot started indigenous Crémant in 2005 and took 15 years for it to be 100% indigenous in the sparkling wine. The NV Crémant du Jura Indigène blend of 2020 and 2019 refermented with frozen juice. One-third of the total Jura production is still Crémant. This is bone dry and sharp, as he doesn't use vin de paille anymore. This is still very young and primary and without much complexity, which comes with time in bottle, as I could see with some older bottlings he opened.

Cepage
50% Chardonnay
40% Pinot Noir
5% Poulsard
5% Trousseau

Vines: Single parcel of 7.41 acres with a western exposure. 25 years-old vines in average

Soils: 50% of clay of the Triassic era, 50% Limestone from the Bajocien era.

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 small cases. Strict sorting on a sorting table. Certified organic Ecocert and Biodynamic Demeter.

Winemaking
Slow pneumatic pressing. Fermentation in stainless steel vats at 60°F followed by 3 month of ageing on lees. Malolactic fermentation is completed. In January, base wine is bottled for the “prise de mousse” or second fermentation in bottle. “Liqueur de tirage” is made of Vin de Paille in fermentation. Second fermentation will last 9 months (Instead of 2 month with commercial yeast). Native yeasts will bring more complexity, creaminess and flesh.

TASTING NOTES
“Palate of fine mousse and remarkable polish and creaminess, brimming with apple, quince, and pineapple notes with notes of orange zest, salted caramel, fresh cream and toasted cashew…this finishes with superb length… The result is sensational, one of the finest sparkling wines I have ever tasted outside of Champagne…” David Schildknecht, Wine Advocate