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Located in the heart of the “Appellation d’ Origine Controlée Côtes du Jura”, this 24 hectares (62 acres) “garden of vines” in a single block is ideally facing south. Sheltered from the North winds by the castle, it benefits of a soil perfectly adapted to our local grapes. At the top limestone scree for the Pinot and Trousseau, and lower down gentle clay slopes for the Poulsard, Chardonnay and Savagnin.
The Château d’Arlay owes its reputation to its traditional wine making process and to the long maturation of wines in casks, giving both a fresh style and a high ageing potential. This makes Château d’Arlay considered as a grand cru of Jura amongst the other wines of France.
It is our jewel, the emblem of our estate, the one which earns us a ranking amongst the greatest grand cru in the world. A dry and powerful wine with walnut fragrance, the Vin Jaune is obtained using only Savagnin grapes from 1953 & 1974 vines. Made the same way it has always been made, it is matured for 6 ½ years in a barrel allowing a slow natural evaporation without topping up, no sulphating and under a natural film of local yeasts without the addition of commercial yeast. We do a rigorous selection of barrels to ensure only the best blending once a year.
Richness and complexity of the aromas, persistence of the fragrances, fresh and delicate style, everything participates in the highest expression of quality. A yellow colour with green or gold reflection... Long and powerful scents from nuts (walnut, hazelnut), dry fruit (grape, fig), mushrooms (morel, truffle, boletus), sweet spices (cloves, curry, ginger), toasted bread, mocha. Clear and vigorous start in the mouth, tastes of fresh and dry nuts, oriental spices, roasted aromas, cold tea, exotic wood, tobacco.
The Vin Jaune is always served tempered at room temperature (17°C), warmer than any other dry white wine. Sometimes people find that Vin jaune is hard to match with a dish. It all but the opposite: Vin jaune is the perfect answer to all the dishes which are hard to tune with a wine, from a simple salad with French dressing to caviar. It’s ideal with a Shitake soup or the Bocuse’s truffle soup, foie gras, morels, grilled lobster, scallops, monkfish, crayfish, caviar, snails, our typical chicken dish in morel cream sauce, orange duck, sushis, matured cheese (Comté, Mont d’or, Cantal, Gruyère, Appenzell, English Stilton, Beaufort) with nut bread.
In a cellar, our vin jaune can be aged for more than a century! Also an opened bottle can be kept, under regular conditions, for several weeks.
Our authentic and rare “straw wine” has a fresh style of sweetness, richness and complexity. It is obtained by a severe selection of 2 red grapes (Trousseau, Poulsard) and 2 white grapes (Chardonnay, Savagnin) picked up at perfect maturity without a single trace of rot on the fruits. Then we let the grapes dry in an opened attic for 4 months, checking daily to avoid any rot. After being pressed, the wine will ferment for 3 to 4 years in small old casks. Nearly 100 kg (220lbs) of grapes are needed to produce 12 to 15 litres (3.7 gallons) of straw wines.
The fragrance is an extraordinary blend of exotic scents, honey, crystallized fruits, cocoa, mushrooms, tobacco and beeswax. It is best served moderately chilled as an aperitif or with foie gras or blue cheese but above all as a “digestif” perhaps with very good spicy chocolates or for example with a spicy cigar.
Each bottle is numbered and wax tagged. It can age in a cellar for 100 years and due to its alcohol volume of 14-15° it can be kept opened for days... only if you’re able to refrain from drinking it!
Liqueur wine made from the blending of 1/3 of “Vieux Marc”, aged 7 years in oak casks, plus 1/3 of non fermented Chardonnay juice and 1/3 of non fermented Savagnin juice. This blend is then aged 3 more years in barrel.
It shows tastes of fig, pear, plums, cactus flowers, angelica, walnut and sultanas. Best served as an aperitif or with caramelized apple pie, crumble, pudding, chocolate cake, pear with vanilla ice cream topped with hot chocolate. Good also as a light digestive.
Liqueur wine made from the blending of 1/3 of “Vieux Marc”, aged 4 years in oak casks and 2/3 of non fermented Pinot noir juice from the best grapes of our estate. Then this blend is aged one more year in barrel.
You can taste aromas of morello cherries, prunes, tea, almonds and bergamot. Best served moderately chilled as aperitif or with foie gras, chocolate desserts like black forest cake, tiramisu, and pudding or even while enjoying a spicy cigar.
A special and confidential 100 % Chardonnay vintage, elaborated with high matured grapes from old vines planted in the plots called « à la Reine » (“to the Queen”) and “En Treize vents” (“the thirteen winds”). Vinified exclusively in vats and then matured shortly for 6 months in old used oak casks, it offers a perfect balance between the freshness of our chardonnay and the dry fruits aromas given by our terroir, being a pure expression of it. Dry white wine, round, straight and long with a complex salty finish, typical of the Jura. Tastes of dried fruits, nuts, flowers, figs. Its style recalls certain Saint-Véran.
Best served moderately chilled (not cold) for a whole meal (river fishes, white sausage with mushroom sauce...) or just a glass as an aperitif with cheese starters.
Obtained by blending 1/3 of Savagnin and 2/3 of Chardonnay before their fermentation (and absolutely not by blending two wines already fermented), followed by a 3 years maturation in casks always topped up. This dry white wine is best served at room temperature as an aperitif on asparagus, crayfish, river fishes (bass with almond, carp) , chicken with cream sauce, white meat (veal), chicory and ham, exotic dishes and mountain cheese (Comté, Gruyere...).
With flavours of hazelnut, dry grapefruit, tea, honeysuckle, it’s a perfect balance of the 2 grape types, suitable for a long ageing. Doing so, the particularity of the Jura will be accentuated because of the Savagnin and the slow oxidation, perfectly adapted to the wine.
Produced in Arlay since the 15th century, this 100% Pinot noir from old vines is our biggest production wine. Our terroir is considered as one of the best for red wine in the whole Jura. Although it is matured 4 years in cask, it shows a fresh style with natural light tannins and a sweet spicy character with some mineral accents.
With flavours of red fruits, blackcurrant, cherry, green pepper and exotic wood, it can be kept for at least 10 years and will be perfect after 5 years in a cellar. Best served at room temperature to go with roasted beef and chicken, grilled fish, pasta al dente, steamed green vegetables, fresh goat cheese or blue cheese.
Our best seller in local market, a true local reference and specialty of our estate. It is obtained by the maceration altogether, right after picking, of the 5 grape varieties of the estate, both red (Trousseau, Poulsard, Pinot) and white (Chardonnay, Savagnin). It is followed by a 4 year maturation in cask. This blending demonstrates how wines were made in the past, mixed grapes taken from mixed vines. A real wine of yesterday! We are, as far as we know, the only one to still do it in Jura.
Dry and full bodied light red wine with tastes of really ripe red fruits, sweet spices; it can be kept for 5 to 10 years. Best served at room temperature (never chilled), it can be drunk throughout a whole meal where it can replace white and red wines. Perfect for smoked meat, sausages (especially the Morteau sausage), grilled fish, raclette (melted cheese with ham), Asian and Caribbean dishes but can be also used as the basic wine when making sangria.
Produced in Arlay since the Middle Ages, this 100% Pinot Noir (already planted in Arlay during the Middle Ages) from old vines is our most produced wine. Our terroir is considered as one of the best for this variety in Jura. Although it is matured 4 years in old barrels, it shows a fresh style with natural light tannins and a sweet spicy character with some mineral accents.
Tastes of wild red fruits, blackcurrant, cherry, green pepper and exotic wood. It can age at least 10 years and will be perfect after 5 years (after bottling) in a cellar. Best served at room temperature to match with roasted beef and chicken, game birds, grilled fish, pasta al dente, steamed green vegetables, fresh goat cheese or blue cheese.
The perfect companion of a summer day in France! This dry rosé wine with a salmon colour is composed of 50% Trousseau and 50% Pinot. Keeping all of its freshness, its fragrance shows a variety of red fruits like cherry, cranberries and raspberry. It is best served cold and can be kept 2 years.
Our estate produces a very limited number of high quality brandies: the destemed Marc which is aged for a long time in casks giving its natural brown colour (no additive at all!), the Pinot Noir white brandy and its delicious fruity taste (a velvet glove on an iron fist) and the most rare Straw Wine white brandy developed in glass demijohn in the style of an Italian Grappa.