2020 l'Octavin 'Hip Hip J' Chardonnay

The l’Octavin wines are lovingly crafted by Alice Bouvot in her Arbois winery using organic grapes from her 3.6 hectares of vineyards scattered around the outskirts of that beautiful town.

The vineyards, which include some of the best lieu dits (a lieu dit is a named place that has official recognition in France) available including En Curon, La Mailloche, Les Nouvelles and Les Corvées are certified organic by Demeter as are her winemaking methods.

There are absolutely no additions to any of the wines. It is fermented grape juice with the fermentation carried out by the indigenous yeasts. She does not add sulphur at any stage nor does she filter or fine the wines. Octavin is also certified biodynamic by Demeter.

Octavin produces a bewildering array of wines in the tiny winery. Some are classical Jura wines such as the Pamina Chardonnay or the Dorabella Poulsard, while others are fascinating wines with a ‘twist’ such as the Culrond Poulsard which is vinified as a white wine even though the grapes are red or the Zerlina which is a blend of Trousseau with Pinot Noir. Octavin also makes a stunning non-appellated Vin Jaune (called Cherubin) of which we hope to receive a small allocation.

Due to weather conditions over the past few seasons and the tiny amount of wine she can make from her own vineyards, Alice has set up a négoce company that allows her to buy grapes from other regions and make wines from those grapes. Most of these wines are not made with grapes from the Jura wines but they have Alice’s definitive winemaking stamp, just as the négoce wines of the De Moors carry the hallmark of their wines. Alice and her team pick the grapes, often from the same growers each year, and then vinify the wines in her cellar.

Chardonnay Hip Hip J

The Chardonnay grapes for this wine were purchased by Alice from another Jura producer whose vines are currently undergoing conversion to organic with Agriculture Biologique. All of the grapes were directly pressed (as opposed to the previous year where 50% of the grapes were directly pressed and 50% underwent 6 weeks maceration) and the juice was transferred to tank for fermentation.