Lucien Aviet

History of Domaine Lucien Aviet

The history of Domaine Lucien Aviet begins in 1960, upon his return from the Algerian War. Determined to become a winemaker, Lucien asked to be able to work the small hectare of vines his mother had inherited. The family's traces in the vineyard go back much further: an Aviet was already cultivating vines in Montigny in 1447, not as an owner, but as a serf maintaining the vines of the Cistercian monks.

From the beginning, Lucien made the courageous choice to plant grape varieties that were not in vogue in the region at the time, notably Trousseau à la dame, an old strain with low yields, and Savagnin by massal selection, on excellent rootstocks. He became one of the first winemakers to bottle his wine in Montigny-lès-Arsures. This commitment to authentic Jura grape varieties earned him rapid recognition.

Nicknamed "Bacchus" by all his friends, Lucien founded La Confrérie de Bacchus in 1968 with his fellow geologists, an association that brings together these lovers of the lands of Montigny-lès-Arsures and its wine each year. The members gradually made Lucien's wines known, during a forest picnic or a small trip organized by the confraternity.

Driven by the same passion as his father, his son Vincent Aviet joined the estate in 1999. Together, they renamed the property "Caveau de Bacchus". Lucien Aviet passed away in May 2021, leaving behind an immense winemaking legacy. Vincent continues this remarkable work today, accompanied by Maxence, Lucien's grandson, representing the third generation of the estate.

Terroirs and Vineyards of Domaine Lucien Aviet

All the vineyard parcels surround the village of Montigny-lès-Arsures, the renowned birthplace of the Trousseau grape variety. The old vines, aged between 30 and over 60 years, all come from massal selection. This demanding agronomic choice guarantees vines perfectly adapted to their original terroir, faithfully expressing the characteristics of each parcel.

The vineyard consists of 50% red grape varieties (Trousseau, Ploussard) and 50% white grape varieties (Melon à Queue Rouge, Savagnin). The soils present a substrate dating from the end of the Triassic period (-240 million years) to the middle of the Jurassic period (-174 million years): these are the famous Triassic marls and Liassic marls that were deposited in a marine environment when the sea covered the region. These marls, sometimes iridescent, sometimes grey or black, occasionally with a laminated structure, give the wines a minerality and aromatic complexity that enthusiasts recognize immediately.

Among the estate's most precious lieu-dits are the parcels of Rosière, Nonceau and Ruzard, each expressing a different facet of Trousseau. The Château Gimont parcel is defined by grey marl terroir while the L'Horloge lieu-dit combines iridescent marls and laminated black marls. This pedological mosaic is the key to the diversity of cuvées offered by the estate.

The viticulture practiced is uncertified organic, with entirely manual harvests and hand destemming for all red grapes. No herbicides are used, the soils are worked mechanically, and yields are deliberately kept low in order to concentrate the expression of the terroir in each harvested bunch.

Winemaking at Domaine Lucien Aviet

At Caveau de Bacchus, the winemaking philosophy is based on a fundamental principle: letting the wine make itself, without directing or constraining it. Lucien and Vincent Aviet practice winemaking without any input other than very limited use of sulfites. Alcoholic fermentations take place exclusively with indigenous yeasts. This non-interventionist approach allows the natural aromas of the grape and terroir to express themselves fully, without mask or artifice.

The harvests are known for their rigor, with each bunch sorted directly on the vine. Once they arrive at the cellar, the grapes are completely destemmed. Maceration and alcoholic fermentation take place in oak casks. These large old wooden containers, steeped in the estate's history, allow slow and progressive aging that gently structures the wines.

For red wines, the must ferments thanks to indigenous yeasts and macerate with the skins for three weeks. Pump-overs are performed to achieve gentle extractions. The wine is then aged in oak casks for fifteen months and bottled without prior fining.

Domaine Lucien Aviet sometimes pushes the art of maceration to the most remarkable extremes: the legendary 313-day cuvée was born from a Trousseau maceration extended for over ten months in oak casks, producing a wine of absolutely exceptional complexity and density.

For oxidative white wines and Vin Jaune, aging under a veil of yeast is practiced according to the strict rules of the Arbois appellation, allowing the Savagnin to develop its characteristic notes of walnut, curry and dried fruits so typical of the Jura.

The Cuvées of Domaine Lucien Aviet

The names of the Caveau de Bacchus cuvées are not random. They bear witness to over 40 years of friendship between Lucien Aviet and the students from Besançon who came to help him harvest in his early days. In exchange for this volunteer help, Lucien offered them drinks: the geologists loved his Trousseau wines, rich and substantial, while the doctors preferred his more delicate wines of Ploussard and Melon à Queue Rouge: thus were born the Cuvées des Géologues and the Cuvées des Docteurs.

The Cuvée des Géologues

A true ambassador of the estate, the Cuvée des Géologues is made from Trousseau, the emblematic red grape variety of Montigny-lès-Arsures. The grapes are completely destemmed and placed in vats separately, parcel by parcel. Fermentation takes place with indigenous yeasts, and the skins are mixed with the juice daily to extract maximum phenolic compounds. After three weeks of maceration, the must is pressed and the juice is aged in oak casks for approximately one year.

There are several variations of this cuvée according to the parcels: Trousseau Rosière, Trousseau Marne Rouge and Trousseau Nonceau, each revealing a different interpretation of the grape variety according to the nature of its soil.

The Cuvée des Géologues 313 Jours

Undoubtedly the estate's most exclusive and spectacular cuvée, the Trousseau 313 Jours is the result of an exceptionally long maceration of 313 days in oak casks. This extended contact time between the juice and skins gives the wine extraordinary density, complexity and aromatic depth. Intense ruby color, complex nose blending black fruits, oriental spices and undergrowth notes, full-bodied palate with melted tannins and an endless finish. 

The Cuvée des Docteurs 

The Cuvée des Docteurs pays tribute to the medical students who preferred the estate's more delicate and fruity wines. It comes in two distinct versions.

In red, the Cuvée des Docteurs is made from Ploussard (also called Poulsard), a delicate grape variety with low tannins. The Ploussard comes from two lieu-dits: Château Gimont, defined by grey marl terroir, and L'Horloge, which combines iridescent marls and laminated black marls. The result is a wine with a light color, aromas of fresh red fruits and gentle spices, delicious and easy to drink young.

In white, the Cuvée des Docteurs is made from the extremely rare Melon à Queue Rouge, an old strain of Chardonnay cultivated by only three producers in Arbois and Montigny, here from vines about fifty years old. Aged in old oak casks for 18 months with topping up, this wine presents a pale gold color, a palate reminiscent of a great white Burgundy, restrained citrus notes, beautiful crisp acidity and a very saline finish.

The Réserve du Caveau

The Réserve du Caveau is made from Savagnin aged under a veil of yeast, according to the Jura oxidative tradition. Without topping up the barrels, the wine gradually develops its characteristic aromas of fresh walnut, toasted hazelnut, curry and dried fruits. It is a complex, taut wine with beautiful acidity and long persistence on the palate. 

The Cuvée de la Confrérie

The absolute jewel of the estate, the Vin Jaune Cuvée de la Confrérie is made from Savagnin aged in oak barrels for over six years and three months, without topping up, according to the strict rules of the Arbois AOC. When dried fig, honey, walnut and dried apricot caress the nose, it heralds a beautiful vin jaune. It has power on the palate, but without heaviness. The substance is present with the acidity necessary for its harmonious development.