It took awhile for Jura wines to become “familiar” on Toronto wine lists and one of the producers that helped bring it to light and become more mainstream (for lack of a better word) is Domaine Baud. Jura is a small region just east of Burgundy and consequently compared to the same because of some crossover in varietals (pinot noir & chardonnay) and also for their lighter styles. Other more common varietals in Jura are the red varietals Poulsard and Trousseau, and the white, pale-skinned grape Savignin. What makes Jura unique is their oxidative styles known as vin jaune done with Savignin in a similar process to sherry, aging it under a flor-like yeast.
About seven years ago, Nicholas Pearce Wines introduced us to us to the wines of Domaine Baud and one particular wine that took off like hot cakes, the beautiful sparkling wine Crémant du Jura ‘Brut Sauvage.’ Since then we’ve been enjoying their wines and have watched Clémentine and her brother Bastien take over the family business (Génération 9) and keep it moving forward while maintaining and respecting all the knowledge of previous generations and the lands that they cultivated.
Obviously we are very excited to welcome Clémentine and Bastien to Midfield on Thursday, March 7th from 6pm onward. They will be hanging out with us, pouring flights of their wines, chatting about whatever you’d like to chat about. This is what they’ll be pouring:
N.V. Crémant du Jura ‘Brut Sauvage’ , AOC Cotes de Jura, (chardonnay, pinot noir)
2017 ‘Cuvée Flor’, AOC Cotes de Jura, (chardonnay)
2016 Trousseau, AOC Cotes de Jura, (trousseau)
3 x 3oz flight, $27
ABOUT DOMAIN BAUD
Their estate history dates back to 1742, when Jean-François Baud started working as a pieceworker in Le Vernois. The family house accommodated all the following generations that where already listed in the town archives before the 1789 French revolution, earning their livings from mixed farming.
In 1950, René Baud, the 7th generation, rebuilt the vineyard which had suffered from the phylloxera crisis as well as the two World Wars. At that time, 4 hectares of vines were cultivated.
In 1978, the 8th generation started running the winery (Jean Michel Baud and Alain Baud), and gave the company a fresh boost by creating the official estate "GAEC Baud Père et Fils". Thanks to their tirelessly hardworking, the vineyard was progressively extended from 4 to 20 hectares of vines. It is currently their pride, namely to have experienced 38 harvests! Jean Michel Baud was in charge of the vineyard, as for his brother, Alain Baud, was responsible for wine-making and trade.
January 1st, 2016, is a significant turning point as the 9th Generation has taken the reins of the estate: Bastien, 23 years old, is in charge of the vineyard and the wine-making process, while Clémentine, 25 years old, is taking care of trade and management. Since their succession, the estate has grown of 3 additional hectares. So begins a new chapter...
The Baud winery currently runs 24 hectares of vines that are spread out over 3 different appellations which are geographical indications:
AOC Côtes du Jura: 15,5 ha,
AOC Château-Chalon: 3,5 ha,
AOC L'Etoile: 3 ha.
The 5 grape varieties from Jura are mostly cultivated to produce white wines.
80% of the production is based on Chardonnay and Savagnin.
The red wines made of Pinot Noir, Poulsard and Trousseau embodies only 20% of the production.
Among the white wines, Sparkling wines "Crémant du Jura" correspond to approximately 30% of the production, "Macvin du Jura" 10%, yellow wines (Vin Jaune) 5% and only 2% for straw wine (Vin de Paille).
The output is about 100 000 bottles per year.
ABOUT MEET YOUR MAKER
Meet Your Maker is a continuing series of evenings spent with some of our favourite winemakers. Designed to buck the trend of formal winemaker dinners, MYM is a way to provide our customers with a casual and fun way to meet the winemaker while they themselves hang out at Midfield, eating and drinking, pouring their wines and chatting with anyone who cares to chat with them. MYM is a non-ticketed event; come for dinner, come for a snack or just drop by for a drink. While this is a non-ticketed event, space is usually limited so we recommend making reservations if you are coming in for dinner. Cheers!