La Tournelle

History of Domaine de la Tournelle

Domaine de la Tournelle was founded in 1991 out of a passion for wine, with the ambition of crafting great natural wines from beautiful, healthy grapes, without chemistry, respecting the traditions of Arbois while also exploring new paths. At the origin of this adventure, a couple of passionate winegrowers: Evelyne and Pascal Clairet. Quickly converted to organic farming, the estate favoured manual work in the vineyards from the very beginning, gradually evolving towards biodynamics.

Over the vintages, La Tournelle has built a solid reputation well beyond the borders of the Jura. The cuvées, produced in small quantities, quickly gained national and international recognition. The estate was one of the pioneers of ouillé Savagnin, an ageing technique that preserves the freshness of the grape variety without allowing it to develop the oxidative signature of Vin Jaune, experimented as early as 1994 under the label Fleur de Savagnin. Other creative paths followed: carbonic maceration of whole-bunch Ploussard since 2003 (cuvée L'Uva Arbosiana) and on-vine passerillage of Savagnin since 1997 (cuvée Solstice).

In 2006, the estate reached a new milestone by opening the Bistrot de la Tournelle, a bucolic tasting venue set in the family garden beside the Cuisance river, allowing every visitor to discover the wines in their natural surroundings. Since 2021, Evelyne has continued the adventure alone with the same philosophy, perpetuating this unique style that has earned them renown well beyond the borders of the Jura. 

Terroirs and Vines of Domaine de la Tournelle

The vineyard of Domaine de la Tournelle extends across the hillsides of Arbois in a geological environment of exceptional richness. The vines take root in soils of blue marl, limestone and clay, typical of the Jura, which give the wines their mineral signature and aromatic complexity. These Jurassian terroirs, shaped by millions of years of marine sedimentation, are the ideal substrate for the region's indigenous grape varieties.

The vines are grassed over every other row to allow tractor access, while grass is controlled beneath the vine by hoe or mechanically. The alternate row is ploughed, as grass management is essential in organic farming. The entire vineyard is maintained without chemical herbicides, through ploughing, hilling, de-hilling and scarifying. Organic amendments, based on horse manure compost, are applied every three years, with no chemical fertilisers whatsoever.

The estate practises massal selection for all its new plantings: the plants are propagated from old vines on the estate's own plots, rather than from clonal selections, thereby ensuring the preservation of genetic diversity and the most authentic possible expression of the terroir. Organic farming certification (AB) was obtained in 2010. Pruning is carried out using single or double Guyot, kept short, to achieve vegetative balance and a target yield of approximately 40 hectolitres per hectare. Harvesting is entirely manual, carried out in small 20 kg crates, with rigorous sorting performed directly in the vineyard, even before the grapes enter the winery.

Winemaking at Domaine de la Tournelle

At Domaine de la Tournelle, the cellar naturally extends the philosophy of the vineyard: to intervene as little as possible and allow the terroir to express itself freely. The harvested grapes are gently pressed in a pneumatic press; fermentation is conducted without SO₂ (sulphites), using the terroir's indigenous yeasts. Ageing takes place under wood on fine lees, without new barrels, in vaulted and cool cellars, with weekly topping up. Bottling is carried out without filtration and without sulphur.

Fermentations, triggered by indigenous yeasts, are followed by long ageing periods of eighteen to twenty-four months in old wood. The deliberate choice never to use new barrels prevents the natural minerality of the wines from being masked by woody aromas, and preserves the full purity of the grape varieties and the terroir. For the sous voile cuvées, such as Ambre de Savagnin or Vin Jaune, the oxidative ageing is conducted with exemplary precision and patience, scrupulously respecting the traditions of the Arbois appellation.

For the L'Uva Arbosiana cuvée (Ploussard), the estate innovated by adopting whole-bunch carbonic maceration: the grapes are placed whole into an open cylindrical tank saturated with carbon dioxide, with indigenous yeast and no sulphur addition. After one month of carbonic maceration and once alcoholic and malolactic fermentation is complete in tank, the wine ages in a large oak cask for three to four months in a cool cellar. Bottling takes place the following spring under natural carbon dioxide. The wine is unfiltered, unfined, and entirely additive-free. This method preserves the vibrancy of the fruit and gives the wine a remarkable lightness and drinkability.

The cuvées of Domaine de la Tournelle

Terre de Gryphées (White, Chardonnay)

An emblem of Domaine de la Tournelle among its dry white wines, Terre de Gryphées is an exceptional Chardonnay from plots planted on very clayey and marly soils, rich in gryphaea fossils — those prehistoric oysters that gave the cuvée its name. The ageing, conducted on fine lees in old oak barrels, gives the wine an ample and creamy texture, supported by precise acidity and a saline minerality characteristic of the great Jurassian terroirs. Terre de Gryphées pairs wonderfully with grilled fish, cream-based poultry dishes or goat's cheeses. It is an elegant and profound gastronomic white wine that reveals itself fully with a few years of cellaring.

Fleur de Savagnin (White, Savagnin)

The Fleur de Savagnin cuvée is an ouillé Savagnin with no added sulphur, aged 18 months in non-new barrels. Launched as early as 1994, this cuvée was one of the first to explore the potential of Savagnin in its ouillé form — that is, without a veil of yeasts — thereby revealing an entirely new face of this king grape variety of the Jura. On the nose, Fleur de Savagnin unfolds floral aromas, gentle spices and citrus, very far removed from the oxidative profile of Vin Jaune. The palate is lively and taut, with a persistent mineral finish. A modern and precise cuvée, ideal for discovering the richness of Savagnin in a new light, to be paired with fish in sauce, shellfish or fresh goat's cheese.

L'Uva Arbosiana (Red, Ploussard / Poulsard)

L'Uva Arbosiana is undoubtedly the most original cuvée of the estate. It is a pure Ploussard from old vines on Liassic clay and marl, made using carbonic maceration with indigenous yeasts, without sulphites from harvest to bottling. The wine is unfiltered, unfined, and additive-free. One hour of aeration in a carafe is recommended. The colour is translucent, a light ruby red typical of Poulsard. The nose bursts with red fruits, raspberry and peony. The palate, juicy and crunchy, offers exceptional drinkability. This is an absolute thirst-quenching wine, perfect as an aperitif, with fine charcuterie or light summer dishes.

Trousseau des Corvées (Red, Trousseau)

Le Trousseau des Corvées takes its name from the lieu-dit Les Corvées, a two-hectare plot with a south-west exposure, planted on hillside slopes with vines aged between 20 and 45 years. The terroir is composed of gravel over marl, giving the wine a unique typicity. The winemaking is traditional and precise: after destemming and light crushing, the grapes are loaded into the tank by gravity. Maceration lasts 30 days with fermentation by indigenous yeasts. Both alcoholic and malolactic fermentations take place in tank. This cuvée is aged in a 30 hl large oak cask for two winters, and bottling is carried out without fining or filtration. The result is a Jurassian red wine of fine depth, with aromas of ripe red fruits, black pepper and spices, with an earthy and mineral touch. Perfect with a beef steak, duck breast or a pressed-paste cheese.

Au Lever du Rouge (Red, Pinot Noir)

The most recent addition among the estate's cuvées, Au Lever du Rouge is a 100% Pinot Noir, a grape variety that expresses itself with remarkable elegance on the limestone and marly terroirs of Arbois. This cuvée takes us towards a Jurassian red wine of rare finesse. The winemaking respects the same additive-free philosophy: indigenous yeasts, no added sulphur, ageing in old wood. The wine offers a deep ruby colour, a nose of black cherry, violet and gentle spices. On the palate, the structure is silky, the finish fresh and persistent. A cuvée to pair with duck breast, roast poultry or a platter of hard cheeses.

Ambre de Savagnin (White, Savagnin sous voile)

Ambre de Savagnin is the estate's oxidative cuvée, aged under a veil of yeasts in the manner of Vin Jaune, but without claiming the corresponding AOC. It is a sous voile wine of rare complexity. The colour, a deep gold tending towards amber, heralds a nose of great intensity: fresh walnut, curry, quince paste, dried mushrooms. The palate is ample and taut, with a saline, persistent finish that keeps on lengthening. A wine for meditation, to be enjoyed with a well-aged Comté, fresh walnuts or a dish based on morel mushrooms.