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Cuvée de l'Enfant Terrible 2018


A Wine That

quite possibly takes its name after its maker. Ganevat himself has been named the enfant terrible of the Jura, and although you're not supposed to have favourite children, we have a feeling this is one of his (his children being his wines, duh). With its lava-lamp glow and salty-yet-fruity moreish qualities, this is one of our favourite Ganevat cuvées and a real rarity.

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!

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Jean-Francois Ganevat
Cuvée de l'Enfant Terrible - 2018













White Marl
Grey Marl



Where and How?

This is biodynamically farmed Poulsard, planted on white and grey marl soils in 1959.
The grapes are hand harvested, and the berries destemmed. Fermentation occurs naturally, and the maceration is infusion-style (ie. as gentle as possible). Aged in old barrels for one year before being bottled unfined and unfiltered.

The Winemaker: Jean-Francois Ganevat

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 the Story of Jean-François Ganevat

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