Domaine Frédéric Lornet
In 1974, Frédéric Lornet convinced his father, Roger Lornet, Mayor of Montigny Les Arsures to bottle the vintage for the first time in 20 years of being a grower non producer. Today, Lornet’s wines are at the forefront of the Jura’s highest quality producers, and have been distributed in the U.S. since 1996.
Winemaker: Frédéric Lornet
Arbois Pinot Noir 2011: 100% Pinot Noir. 25% whole cluster masceration, 5 day cold soak, fermented in a temperature controlled foudre for a longer cooler fruit driven final wine. afterwards Fred racks the wine into 225l barrels with less than 10% new oak. The wine ages for nearly a year in barrel with very little racking!
Arbois Trousseau 2013: 100% Trousseau from the Village of Montingny Les Arsures. Destemmed and macerated in 3000 liter Foudres with a five day pre-fermentation maceration. Gentle pump-overs twice daily allow for excellent extraction and color in this thin-skinned varietal. Bright red fruits and warm earth tones are met with racy acidity to leave a lasting impression on your palate.
Arbois Trousseau des Dames 2010, 2011: This single-vineyard Trousseau has the unique soil of red marlstone, resulting from a high concentration of iron oxide in the clay. Miniscule yields make for a concentrated wine with focused wild strawberry and raspberry notes. Wonderful, rich, earth tones, and brilliant acidity leave you coming back for another glass.
Arbois Yellow wine 2003 750ml (Vin Jaune d’Arbois): The fruit is sourced from 50 year old vines. 100% destemmed and fermented in foudres of 3000 liters. Wine is left on its lees until the following spring, when it is racked and transferred to 228 liter barrels which are at least 7 years old. The oak barrels are filled, stoppered, and left to age without topping off for six years and three months minimum by appellation law.
Vin Jaune Cotes du Jura 2003 (375 ml) : The fruit is sourced from 40 year old vines. 100% destemmed and fermented in foudres of 3000 liters. Wine is left on its lees until the following spring, when it is racked and transferred to 228 liter barrels. The oak barrels are filled, stoppered, and left to age without topping off for six years and three months minimum by appellation law. A voile develops (yeast layer) on top of the aging wine, both protecting the wine, and adding flavor to it. The wine is neither fined nor filtered, and has an amazing aging potential. Once a bottle is opened, it can be saved for up to a month before losing the slightest flavor.
Arbois Nature 2013 : This is a Lornet specialty! 100% Savagnin made in temperature controlled foudre for slow fermentation. The wine goes through ML and is racked and left on its fine lees for the 6 months before bottling. This style is called ouillee or “topped-off” non oxidative, dry, white wine. the aromas and flavors are replete with walnuts, figs, curry and a ripe minerality and a very long finish.
Arbois Ploussard 2013 This beauty is a conundrum! It is so thinly skinned as a grape it is orange. the most difficult wine in the Lornet portfolio according to Frederic. He does a cold soak for color, fruit and tannin; then a fermentation maceration for another 10 to 14 days for maximum extraction. The delicate floral notes and wrapped in black cracked pepper with fruit notes of wild strawberry and raspberry. Brilliant acidity and a phenomenally long play on the palate. Serve slightly chilled!
Arbois Chardonnay ‘Les Messagelins’ 2013 This single site Chardonnay is the crossroad wine of soil meets grape. Lornet’s has managed to pull from the ‘Marne’ of this vineyard an oily texture combined with bright apple and pear with an ever so slight note of vanillin, that this wine has a never ending finish. a great accompaniment to both fish and fowl. the fruit, minerality and acidity make for a focused, vibrant mouth feel with incredible aging potential.