Thomas Jacquin

Wines from Domaine Thomas Jacquin: buy at the best price

Nestled in the wooded and limestone hills of the Jura vineyard, Domaine Thomas Jacquin represents one of the most authentic and vibrant expressions of natural viticulture in the AOC Arbois appellation. Established in 2017 in Marnoz, a village in the northern Jura, Thomas Jacquin cultivates with artisanal rigour just under one hectare of vines, including precious plots of Savagnin and Poulsard located in the "En Chamblin" sector, near the lieu-dit "Les Bruyères". This very small independent estate produces confidential, rare and deeply sincere wines that faithfully reflect the unique minerality of the Arbois terroirs.

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Thomas Jacquin Tonitruant Poulsard 2022
5 in stock
120542
Red
75cl
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Jura | Vin de France

Thomas Jacquin Tonitruant Poulsard 2022

€48.00 inc-VAT per bottle
€40.00 ex-VAT
The TOP winemakers of Jura

History of Domaine Thomas Jacquin

The history of Domaine Thomas Jacquin is that of a path forged through exacting standards and a passion for wine. Originally from the Bourgogne-Franche-Comté region, Thomas Jacquin began working in vineyards and cellars as early as 2010, accumulating valuable experience through successive vintages and encounters. It was notably within the domaine de the emblematic Stéphane Tissot, one of the tutelary figures of the Jurassian vineyard, that he spent five to six years refining his approach to natural viticulture, biodynamics and vinification without inputs.

Strengthened by this solid training with one of the most respected winegrowers in the Jura, Thomas Jacquin decided to strike out on his own in 2017. He then acquired just under one hectare of vines in the commune of Arbois, planted with Savagnin and Poulsard, the two flagship grape varieties of the appellation, and founded his micro-winery in Marnoz, a few kilometres north of Arbois. From his second vintage in 2018, his wines attracted the attention of discerning enthusiasts and specialist natural wine retailers for their remarkable precision and singular energy.

Alongside his own domaine, Thomas Jacquin also collaborates at the domaine de la Loue, demonstrating a deep commitment to Jurassian viticulture as a whole. A further mark of originality and the coherence of a holistic vision of nature: he is also a producer of medicinal plants, which he grows or gathers in the surroundings of Marnoz in order to use them directly in the vineyard. A global philosophy of the living world that gives his wines their uniquely distinctive identity.

Terroirs and Vines of Domaine Thomas Jacquin

The vineyard of Domaine Thomas Jacquin is concentrated in the "En Chamblin" sector, in Arbois, in immediate proximity to the lieu-dit "Les Bruyères". The 0.88 hectares of vines are divided between 41 ares of Poulsard and 47 ares of Savagnin, two emblematic grape varieties of the AOC Arbois that find here an exceptional terroir in which to express their full potential.

The soils of this plot consist of Triassic marls, these argilo-calcareous geological formations typical of the Jura, formed over 200 million years ago. These blue marls, rich in minerals and clay, give the wines a natural tension and a striking minerality, the true aromatic signatures of the Arbois terroir. The orientation of the vines, facing west, is also a precious asset in a context of climate change, allowing the freshness and acidity of the grapes to be preserved until optimal ripeness.

The viticulture practised by Thomas Jacquin is resolutely organic, without any synthetic products. The soils are worked mechanically to encourage their microbial life, while phytosanitary treatments rely exclusively on clay and decoctions of medicinal plants that Thomas grows or harvests himself in the natural environment of Marnoz. This attentive and daily care given to the vines guarantees grapes of impeccable health, a sine qua non condition for the quality of the wines produced. All vineyard work is carried out manually, from pruning to harvest, with the utmost respect for the plant and its natural rhythm.

Vinifications of Domaine Thomas Jacquin

In the cellar, Thomas Jacquin adopts a resolutely minimalist philosophy, inherited from his years of training but taken to its purest expression. The objective is both simple and ambitious: to allow the terroir and the grape to express themselves freely, without any artificial intervention. No oenological inputs are used, and sulphur is completely banned from the cellar, including at bottling.

For the white wines made from Savagnin, the grapes are crushed and then pressed in a traditional wooden ratchet press, a tool that allows for gentle and progressive extraction. Alcoholic fermentation is triggered solely by the indigenous yeasts present on the grape skins and in the cellar air. It begins in stainless steel tanks, before aging continues in old Burgundian barrels for approximately two years. Some vintages also incorporate a small proportion of hand-destemmed grapes, vatted in stainless steel for a few weeks, then transferred to barrel for aging. A short skin-contact maceration may be carried out on certain cuvées, giving the wine a light golden-copper hue and increased aromatic depth.

For the red wines made from Poulsard, the grapes are destemmed and vinified with great gentleness, favouring infusion over extraction, in order to preserve the natural finesse of this delicate grape variety. Gentle punch-downs allow for harmonious contact between the juice and the skins. Bottling is carried out by gravity, without filtration or fining, to preserve the full texture and substance of the wine. The micro-winery in Marnoz, modest in its equipment but precise in its use, is the ideal setting for these exceptional artisanal vinifications.

The Cuvées of Domaine Thomas Jacquin

Fromenteau, Savagnin

The "Fromenteau" cuvée is the domaine's white wine, produced exclusively from Savagnin, the king grape variety of the Jura, sourced from the 47 ares of vines planted on the Triassic marls of the "En Chamblin" sector. The name of the cuvée refers to an ancient synonym for Savagnin, attesting to the deep historical roots of this grape variety in the Jurassian heritage. In the vineyard, the Savagnin is farmed organically, without any synthetic treatments. The harvest is manual, at optimal ripeness. In the cellar, the grapes are pressed in the traditional ratchet press. Fermentation takes place without exogenous yeasts, at natural temperature, in stainless steel tanks. Aging, lasting approximately two years in Burgundian barrels, is carried out in ouillé style — that is, without the development of a veil — which is a distinctive characteristic compared to the classic style of vin jaune. Some cuvées incorporate a light skin maceration, which enhances aromatic complexity and gives the wine a slightly orange character and great sapidity. No sulphur or any other input is added at any stage of the vinification.

Tonitruant, Poulsard

The "Tonitruant" cuvée is the domaine's red wine, produced 100% from Poulsard (or Ploussard), the emblematic red grape variety of the Jura, sourced from the 41 ares of vines planted on the same Triassic marls of Arbois. The evocative name of this cuvée contrasts with the habitual lightness attributed to Poulsard, a grape variety known for its delicate ruby hue; it suggests an ambition and an expressiveness that Thomas knows how to reveal where others see none. The Poulsard here is vinified with great delicacy: the grapes are destemmed by hand, then vinified in stainless steel tanks by gentle infusion, with light punch-downs to favour aromatic extraction without tannic harshness. No inputs, no added sulphur. Aging continues in Burgundian barrels for one to two years depending on the vintage, before bottling by gravity, without filtration. This extreme care in vinification preserves all the natural finesse of the grape variety and the precise expression of the terroir.

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