Les Granges Paquenesses

Les Granges Paquenesses, Tourmont

Loreline Laborde moved from the warm south of France (Montpellier) to the cold mountains of Jura in 2010 to create a life in a place where low rents and ideological adherence to traditional methods is attractive. For her, Jura was the perfect place to establish a simple farm life with chickens, a horse, a vegetable garden and, of course, vineyards. Before this change of life, she studied wine-making both in Burgundy, Bordeaux and Rhône, but didn’t find the peace and essence she searched for in those, slightly fussier regions.

She is working with traditional Jura varieties like Savagnin, Poulsard, Trousseau and Chardonnay, Loreline offers a pure and rustic approach to winemaking. All the job is done by hand or horse with the respect for nature. Loreline has 3 hectares of vines in total that she’s been farming biodynamic since day one.

For the white wines she makes both ‘ouillé’ (topped-up) and ’sous voile’ (under flor, not topped up). The ’Ouillé’ ones have lots of yellow, ripe fruit balanced with fresh acidity and a racy salty minerality. The non-topped up ones ‘sous voile’ are intense with ripe yellow fruit along with typical nutty notes and a fresh acidity. The reds are elegant with red fruit and flirty aromatics but with a nice structure.

2015 La Mamette ouillé

 Soil: Clay and limestone in Pupillin
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: 60 years
Yields: 25 hl/ha

Vinification: Direct press before fermenting and aged for 18 months in 500 liter old oak barrels before bottling.


2015 La Pierre ouillé

Soil: Clay, limestone and sandy marl, 400 meters altitude just outside Pupillin
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: 30 years
Yields: 25-30 hl/ha

Vinification: Direct press before fermenting and aged for 18 months in 500 and 600 liter old oak barrels before bottling.


2016 Le Plou Plousard

Soil: Red Marl
Grape: Plousard
Appellation: AOC Arbois
Age of vines: 20-30 years
Yields: 25-30 hl/ha

Vinification: Destemmed followed by 20 days of maceration, before pressing and ageing in stainless steel before bottling in September 2017.