Skip to content

Champs Poids 2016 — Chardonnay


A Wine That

almost crunches in your mouth. It's the definition of "terroir;" the sort of wine that makes you peek into the glass suspiciously, wondering whether the maker actually sprinkled some limestone in there. This distinct rocky taste is joined by pretty spring-like aromas of fresh air and blossom, with some extra lime zest and lemongrass thrown in on the back palate.

This bottle is a super rare find that we would like to share with many of you. We are therefore limiting the purchase to ONE BOTTLE ONLY per customer please, thank you for your understanding!

▼ Scroll for More Info

  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Jean-François Ganevat
Champs Poids 2016 — Chardonnay - littlewine-store.













Bajocian limestone



Where & How?

From the "Champs Pids" lieu-dit, this is Chardonnay planted in 1977, on Bajocian limestone. The fruit is sourced from a good friend of Jean-François who also works organically, and hence is bottled under his négoce label.

The wine was aged for two years on the fine lees in large foudres, with no additions.

The Winemaker

If you compare winemakers to guitar players, then Jean-François Ganevat is like the Brian May of the wine world. From a long line of farmers in the Jura, he started making wine from a young age. In the 90s, he realised that he wanted to make wine in the ancien way; how it was done in the old days. He says,

“I think I had realised that synthetic chemicals did not equal quality. There was a disconnect. So, like Pierre Overnoy [Jura legend], I decided to make wines with a nod to the past.”

Jean-Francois farms 13 hectares of vines in the Jura, which create his domaine wines. These vineyards are tended biodynamically, including the use of natural plant-based products such as orange oil to decrease the use of copper used in the vineyards. He also makes négoce wine with organic grapes he buys from friends across France - here in the Jura frost means that in some years he loses most of his production. In the cellar, the wines are made with a hands-off approach; the key ingredients simply being whole bunches for the reds, and time for the whites, which are aged for at least two years. There is one philosophy that stands about the rest;

“It’s simple. I have always wanted to make wines that I want to drink.”

The cellar is a patchwork of different vessels; everything from old Burgundy barrels, to amphorae of all shapes and sizes and large, to old Austrian foudres. He ages the wines in the vessels that he feels suits them. The wines are almost always bottled without sulphur, but if Jean-François feels that a cuvée needs it, he'll add a "homeopathic dose." This is a method that consists of adding a micro-dose of sulphur (sometimes undetectable) but that is believed to have the same effect on the wine.

Explore His Full Story Backstage

Recently Viewed

Recently Added

Checkout View Cart