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.

2018 ‘Ouf!’ Pétillant Naturel

Soil: Limestone and marl
Grape: Chardonnay
Appellation: Vdf
Age of Vines: Planted in 2003
Yields: 30 hl/ha

Vinification: Direct press before fermentation in steel tanks. Bottled with some sugar left in November 2018 to create perfect bubbles in the bottle.


2019 Chardonnay ‘Pollok’s’

Soil: Grey marl, ‘Lias’
Grape: Chardonnay
Appellation: Côtes du Jura     
Age of Vines: planted 2000
Yields: 30 hl/ha

Vinification: Direct press before fermentation in 300 l used barrels. After fermentation was done, the wine was removed from the heavy lees and aged for another 9 months in the 300 l old barrels before bottling.


2018 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.


2018 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 2019


2017 Chardonnay ‘Castor’
Soil: Grey marl, ‘Lias’
Grape: Chardonnay
Appellation: AOC Côtes du Jura         
Age of Vines: planted 2000
Yields: 25-30 hl/ha

Vinification: Direct press before fermentation in ‘foudres’ (big barrels, 2700 liter). Fermentation of this vintage took forever so in September 2018 they added a little fresh must from Savagnin to speed it up. After fermentation was carried out, it was aged in various old oak barrels, bottling took place in June 2020.


2017 Chardonnay ’Les Nouvelles Leon’

Soil: Limestone & Clay
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: Planted in 1956 & 1989
Yields: 25 hl/ha

Vinification: Direct press before fermentation on stainless steel and aged for 14 months in 500 liter old oak barrels before bottling. This is a mix between their 2 wines ‘Les Nouvelles’ & ‘Léon’ due to the terrible frost they suffered in spring 2017. We love the wine but hope they won’t do it again.


2016 Savagnin ‘Album’

Soil: Clay and marl
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: Planted in 1976-1991
Yields: 25-30 hl/ha

Vinification: Direct press before fermentation and then aged for 12 months in 500 – and 600 liter old oak barrels, before bottling.


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.


2018 Pinot Noir ‘La Pépé’

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. Then careful pressing before continuous fermentation and then aged in stainless steel tanks. Bottling took place in September 2019.


2018 Ploussard ‘Tôt ou tard’

Soil: Limestone and marl
Grape: Ploussard (also known as Poulsard, local spelling)
Appellation: AOC Arbois
Age of Vines: Planted in 1991
Yields: 25-30 hl/ha

Vinification: Destemmed before 20 days of skin maceration, without extraction. Then careful pressing before continuous fermentation and then aged in 600 liter old oak barrels. Bottled in September 2019.


2015 Trousseau ’Sky my husband’

Soil: Limestone and marl
Grape: Trousseau
Appellation: Vin de France
Age of Vines: Planted in 1991
Yields: 25-30 hl/ha

Vinification: Destemmed before 21 days of skin maceration, without extraction. Then careful pressing before continuous fermentation and then aged in stainless steel tanks. Bottling took place in September 2016.


2018 ’Boomerang’

Soil: Limestone and marl
Grape: Trousseau 50%, Ploussard 50%
Appellation: Vin de France
Age of Vines: Planted in 1991
Yields: 25-30 hl/ha

Vinification: Destemmed before 28 days of maceration, without extraction in stainless steel tanks. Then careful pressing before continuous fermentation and ageing in stainless steel tanks. Bottling took place 11:th of June 2019.


2018 Trousseau ‘Gibus’

Soil: Limestone and marl
Grape: Trousseau
Appellation: AOC Arbois
Age of Vines: Planted in 1956 and 1985
Yields: 25-30 hl/ha

Vinification: Destemmed with 5 weeks of maceration, without extraction, in stainless steel. Then careful pressing before ageing in stainless steel. Bottling took place the 5:th of September 2019.


2017 Aléas’

Soil: Limestone and marl
Grape: Trousseau 50%, Ploussard 25%, Pinot Noir 25%
Appellation: Vin de France
Age of Vines: Planted in 1978, 1990 and 1991
Yields: 20hl/ha

Vinification: Destemmed before 20 days of skin maceration, without extraction. Then careful pressing before continuous fermentation and aged in stainless steel tanks. Bottling took place in December 2018. This is a mix between all their normal red cuvées. Because of the terrible frost in 2017, they were only able to make 1 wine.


NV ‘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 2016) and 1/3 Marc (vintage 2014) is blended and aged on tank for 1 year before bottling.