Personal workspaceRevermont vineyards

Revermont vineyards

My notes
ChardonnaySavagninPoulsardTrousseauPinot Noir

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Place & climate

  • Landscape: The vineyard strip follows the western side of the Jura massif.
  • Conditions: Semi-continental weather combines temperature contrasts with rainfall.
  • Ground: Marl, limestone and varied slope deposits help explain site differences.

Read the names

  • Geographic AOPs: Arbois, Côtes du Jura, L’Étoile and Château-Chalon are the four principal geographic names.
  • Style AOPs: Crémant du Jura and Macvin du Jura identify different production categories across the wider area.
  • Navigation: Revermont is a geographical guide here, not an extra wine appellation or cru rank.

At the table

  • Fresh white: Ouillé Chardonnay or Savagnin at 10–12°C can lift trout with herbs or fresh goat cheese through acidity.
  • Richer white: A fuller white at 12–14°C suits roast chicken with cream; a nutty sous-voile style can echo mushroom sauce.
  • Red choice: Pale Poulsard at 12–14°C is a useful direction for charcuterie; firmer Trousseau at 14–16°C has more grip for duck.
  • Cheese & service: Vin jaune at 14–16°C with aged Comté and walnuts combines savoury depth and nutty echoes. Taste before aeration; older bottles do not automatically need a decanter.