Les Bottes Rouges, Arbois

Jean-Baptiste Menigoz, the former teacher and cross country skier, changed his life completely after having had his first natural wine in 2004. This was a Jean Foillard Côte du Puy and after drinking it, he was sold. He gave up his sporty life completely and when he wasn’t busy educating kids, he worked together with winegrowers such as Raphael Monnier and Stephane Tissot to learn, and of course, to drink wine.

In 2009, he went and studied oenology. So in 2012 he felt well prepared to start out on his own and made his first wines from 2 hectares. His vinery is located in the tiny village of Abergement le Petit, just 5 kilometres outside Arbois. In 2015, Florien Kleine Snuverink arrived to work with him and today they have 7 hectares in total together, spread out around their little village and also on the slopes above Arbois. They own half of it and rent the rest, but all of the vineyards are farmed by Jean-Baptise and Florien, which is very important to them.

When it comes to Florien, you can easily say that she’s quite an unexpected sight here. She is a former restaurant owner from Amsterdam, who went to Beaujolais to make wine together with Yvon Metras a few years ago. While doing this, she got stuck with the work in the vineyards and with the wines, but searched for a nicer view and found Jura and Jean-Baptiste.

Today, they are partners in crime and develop the work in the vineyards and vinery together. They make a lot of different experiments in the cellar, to find out the superior expression of each plot every year. We are so happy to be able to work with these guys and follow their progress.

The whites are almost only ‘ouillé’ (topped-up) ones. Those are lively, intense in fruit, with fresh acidity and fine minerality. Each cuvée is really personal and different-so you need to drink them all to feel the essence of the Domaine. The exception from the topped up wines is a ’Vin Jaune’-which is still under progress, and tastes nice so far. Their reds are intense, red-fruity, aromatic and flirty.

2020 Chardonnay ‘Léon’

Soil: Clay
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: Planted in 1956
Yields: 25 hl/ha

Vinification: Direct press before fermentation and aged for 6 months in 3000 liter old oak barrels before bottling.


2020 Savagnin ‘Face B’

Soil: Limestone
Grape: Savagnin
Appellation: AOC Côtes du Jura
Age of Vines: Planted in 2003
Yields: 25-30 hl/ha

Vinification: Direct press before fermentation in 400 liter barrels and aged in one 3000 liter old oak barrel. Bottled in December 2021


2016 Savagnin ‘Dare Dare’

Soil: Limestone and marl
Grape: Savagnin
Appellation: Vin de France
Age of Vines: Planted in 2003
Yields: 25-30 hl/ha

Vinification: Direct press before fermentation on steel and then aged in 3000 liter old oak barrels. Bottled in December 2017 with 7 grams of sugar left.


2020 Pinot Noir ‘La Pépée’

Soil: Clay and marl
Grape: Pinot Noir
Appellation: AOC Arbois
Age of Vines: Planted in 1978 and 1990
Yields: 25-30 hl/ha

Vinification: Destemmed before 10 days of skin maceration, without extraction. Careful pressing before continuous fermentation and then aged in stainless steel tanks. Bottling took place in September 2021.


2020 Pinot Noir ‘NeO’

Soil: Limestone and marl
Grape: Pinot Noir
Appellation: AOC Arbois       
Age of Vines: Planted 1978 and 1990
Yields: 25-30 hl/ha

Vinification: Destemmed before 4 days of maceration, without extraction. Then careful pressing before continuous fermentation and then ageing in stainless steel tanks. Bottling took place in March 2021


2018 À Côte de Julien

Soil: Limestone and marl
Grape: Poulsard
Appellation: AOC Arbois       
Age of Vines: Planted 1920
Yields: 25-30 hl/ha

Vinification: The grapes comes from 2 ha in Pupillin that is rented from a friend.
Destemmed before a three week maceration in tank. Aged in tank until bottling in August 2019.


2017 ‘Kilt’

Soil: Clay
Grape: Chardonnay
Appellation: AOC Macvin du Jura
Age of Vines: Planted in 1956
Yields: 25-30 hl/ha

Vinification: Direct press of the grapes. 2/3 grape juice (vintage 2017) and 1/3 Marc (vintage 2014) is blended and aged on tank for 1 year before bottling.