Macvin – Tradition of the French Jura


Macvin Blanc du Jura Château d'Arlay

The name Macvin is more reminiscent of Scotland than the French wine-growing region of Jura, where the Macvin production has a long tradition. It is said that there has been a wine named Maquevin or Marc-vin already in the ninth century. The name Marc-vin indicates that Macvin consists of the french brandy Marc and wine, which means that it is a alcohol-fortified wine.

However, this is only partially true, because the Macvin is made from must according to the AOP rules. This does not exclude that the must already may have started fermentation. The Macvin may be red, rosé or white. In the red and rosé versions, only the grape varieties Pinot Noir, Poulsard and Trousseau may be used, in the white version Chardonnay and Savagnin Blanc. The must, even if it is slightly fermented, must have at least 153 grams of sugar per liter and has to be mixed in a ratio of 2: 1 with Eau-de-vie de marc originaire de Franche-Comté. The mixing with the Marc stops any fermentation. The Marc must be produced in the same estate as the must, be matured at least 14 months in oak barrels and have at least 52% Vol Alcohol. Thus results a Macvin with a volume of alcohol between 16 and 22% , which has to mature for at least 10 more months in the wooden barrels, which is why it is already in market end of september in the year after the harvest.

The tasted Macvin Blanc from the AOP Côtes du Jura from the Château d’Arlay matures longer: The Marc matured in oak barrels for seven years, the assemblage for another three years in used barrels. On Château d’Arlay, the grapes for the Macvin thrive in a continental climate at about 200 m altitude on soils of gray marl and lime stone soils.

Macvin du Jura Blanc, Chateau d’Arlay (Tasted WinesServing temperature)
Golden yellow colour backed with a delicate orange. In the nose, notes similar to a Grappa di Prosecco, pear and herbal aromas. On the palate, barrel flavors, walnut, some apple, raisins, tender curry and a hint of coffee. Pleasant well balanced sweetness. Herbal, almost minty freshness paired with citrusy notes in a very long finish. Excellent wine.

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