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Les Chonchons Rouge 2018


A Wine That

is for lovers of light reds. Poulsard, the darling grape of the Jura, will show you why it should be your darling in a single sip. Think fresh cranberry juice, and be prepared to fall head-over-heels for its luminous magenta colour. Who needs a lava lamp when you can have Poulsard?

This bottle is a 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
Les Chonchons Rouge 2018 Wine LITTLEWINE













Trias Marl



Where and How?

This is Poulsard from an organic grower friend of Jean-François Ganevat.
Destemmed and fermented naturally, infusion-style, before being aged for a year in old oak barrels. Bottled unfined, unfiltered and without sulphites.

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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