Indigène Crémant du Jura Brut Nature

Domaine Tissot

Indigène is Tissot's total Jura cépage, a graduation from his entry level Crémant du Jura. Indigène's first ferment is of course a native yeast fermentation like all of his wines. There's tremendous interest introduced by the second fermentation. Instead of simply using select yeasts, sugar, and yeast enzymes, as is normal for traditional method production, Tissot begins the bottle fermentation with his Vin de Paille, the Jura's unique, unctuous straw-mat-dried dessert wine, introducing another layer of texture and dynamism. The same blend for the Indigène is similar to his 'normal' Crémant—55% Chardonnay, 35% Pinot Noir, 5% Poulsard, and 5% Trousseau—but the two Cremants are separated after the first fermentation, when “Indigène” receives the precious Vin de Paille for its liquer de tirage. The resulting wine offers more complex flavors, a longer finish, and a viscosity not found in the regular Crémant. The nose gradually unfolds layers of honeysuckle, orange zest, and orchard fruit. The palate is lush yet accented with crisp minerality, marmalade flourishes, toasted nuts, honey candies, and maldon. The finish stretches on for miles. A beautiful wine. Even without a dosage, the wine carries this rich dessert-like quality that is fascinating. Not to be missed.

Country:  France

Region:  Arbois, Jura

Appellation:  Crémant du Jura AOC

Climate:  Cool Continental

Altitude:  250 - 450m

Soils: 

Varietal/Blend:  55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard

Fermentation:  Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.

Ageing:  For the Indigene, Tissot starts the second fermentation by blending in his Vin de Paille (as his liqueur de tirage), a very special and rare style of Jura dessert wine made by drying the grapes on straw mats to raisinate them before pressing them for fermentation. The wine rests on the lees at least 18 months and is bottled with zero dosage or added SO2.

Vineyard & Vine Age:  Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.

ABV:  12.5%

Produced Cases: 

CSPC:  896137

About the Producer

Bénédicte et Stéphane Tissot


Arbois, Jura, France

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Indigène Crémant du Jura Brut Nature
Domaine Tissot
Indigène is Tissot's total Jura cépage, a graduation from his entry level Crémant du Jura. Indigène's first ferment is of course a native yeast fermentation like all of his wines. There's tremendous interest introduced by the second fermentation. Instead of simply using select yeasts, sugar, and yeast enzymes, as is normal for traditional method production, Tissot begins the bottle fermentation with his Vin de Paille, the Jura's unique, unctuous straw-mat-dried dessert wine, introducing another layer of texture and dynamism. The same blend for the Indigène is similar to his 'normal' Crémant—55% Chardonnay, 35% Pinot Noir, 5% Poulsard, and 5% Trousseau—but the two Cremants are separated after the first fermentation, when “Indigène” receives the precious Vin de Paille for its liquer de tirage. The resulting wine offers more complex flavors, a longer finish, and a viscosity not found in the regular Crémant. The nose gradually unfolds layers of honeysuckle, orange zest, and orchard fruit. The palate is lush yet accented with crisp minerality, marmalade flourishes, toasted nuts, honey candies, and maldon. The finish stretches on for miles. A beautiful wine. Even without a dosage, the wine carries this rich dessert-like quality that is fascinating. Not to be missed.

TECHNICAL INFO

Country:  France

Region:  Arbois, Jura

Appellation:  Crémant du Jura AOC

Climate:  Cool Continental

Altitude:  250 - 450m

Soils: 

Varietal/Blend:  55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard

Fermentation:  Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.

Ageing:  For the Indigene, Tissot starts the second fermentation by blending in his Vin de Paille (as his liqueur de tirage), a very special and rare style of Jura dessert wine made by drying the grapes on straw mats to raisinate them before pressing them for fermentation. The wine rests on the lees at least 18 months and is bottled with zero dosage or added SO2.

Vineyard & Vine Age:  Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.

ABV:  12.5%

Produced Cases: 

CSPC:  896137

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Indigène Crémant du Jura Brut Nature
Domaine Tissot
Indigène is Tissot's total Jura cépage, a graduation from his entry level Crémant du Jura. Indigène's first ferment is of course a native yeast fermentation like all of his wines. There's tremendous interest introduced by the second fermentation. Instead of simply using select yeasts, sugar, and yeast enzymes, as is normal for traditional method production, Tissot begins the bottle fermentation with his Vin de Paille, the Jura's unique, unctuous straw-mat-dried dessert wine, introducing another layer of texture and dynamism. The same blend for the Indigène is similar to his 'normal' Crémant—55% Chardonnay, 35% Pinot Noir, 5% Poulsard, and 5% Trousseau—but the two Cremants are separated after the first fermentation, when “Indigène” receives the precious Vin de Paille for its liquer de tirage. The resulting wine offers more complex flavors, a longer finish, and a viscosity not found in the regular Crémant. The nose gradually unfolds layers of honeysuckle, orange zest, and orchard fruit. The palate is lush yet accented with crisp minerality, marmalade flourishes, toasted nuts, honey candies, and maldon. The finish stretches on for miles. A beautiful wine. Even without a dosage, the wine carries this rich dessert-like quality that is fascinating. Not to be missed.

TECHNICAL INFO

Country:  France

Region:  Arbois, Jura

Appellation:  Crémant du Jura AOC

Climate:  Cool Continental

Altitude:  250 - 450m

Soils: 

Varietal/Blend:  55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard

Fermentation:  Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.

Ageing:  For the Indigene, Tissot starts the second fermentation by blending in his Vin de Paille (as his liqueur de tirage), a very special and rare style of Jura dessert wine made by drying the grapes on straw mats to raisinate them before pressing them for fermentation. The wine rests on the lees at least 18 months and is bottled with zero dosage or added SO2.

Vineyard & Vine Age:  Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.

ABV:  12.5%

Produced Cases: 

CSPC:  896137

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • 07 Jan, 2024
Discover Sandhi Wines, a testament to Californian Chardonnay and Pinot Noir's hidden elegance, founded in 2010 by Rajat Parr & Sashi Moorman. Embracing Santa Rita Hills' unique terroir, Sandhi's wines have garnered international acclaim for their beauty and distinctiveness. These highly coveted wines, including Central Coast Chardonnay and Santa Rita Hills Pinot Noir, showcase meticulous vineyard collaboration and a commitment to showcasing terroir. Sandhi represents a harmonious blend of tradition and innovation in Californian winemaking.
Show More
Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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