Winery Profile

Just a few years after earning a masters degree in international law, Valentin Morel decided he would prefer making wines inspired by his readings of biodynamic visionary Rudolph Steiner. Valentin studied winemaking in Alsace, where he was introduced and influenced by natural winemakers like Pierre Frick and Bruno Schueller. In 2014 Valentin joined the family domaine.

Valentin’s grandfather operated a sawmill in Poligny, one of the traditional “metiers” in this forested region. After retirement in 1978, he decided to plant 10 hectares of vineyards with his son Jean-Luc. From 1978 to 1985, they sold off grapes to the local co-op, and in 1985 they began bottling their own wines. Jean-Luc had long involved with the local “Confederation Paysan”, and in 1999 stopped using herbicide and began plowing all of the vineyards. This literally laid the groundwork for the conversion to biodynamic agriculture when Valentin joined the domaine and produced his first vintage in 2014.

All of the wines are produced with natural yeast and no additions other than tiny amounts of sulfur on some bottlings (zero sulfur on others).

Chardonnay Les Trouillots and Pinot Noir Les Trouillots were produced with zero sulfur during production and bottling.

If his first vintage is anything to go on, Valentin Morel will be a force to be reckoned with. These are electric wines that show the soul of the new Jura. -Josh Adler, Paris Wine Co.


Côtes du Jura Chardonnay ‘Champ d’Aubert’: Practicing biodynamic and organic. This Chardonnay comes from 35 year old vines planted on Trouillot Marl terroir in the Aubert vineyard. Hand harvested, destemmed, and macerated on the skins for 12 days. Native yeast fermentation in stainless steel followed by aging and malolactic fermentation in used demi muids. Bottled unfiltered with no additions beyond minimal sulfur.

Côtes du Jura Chardonnay ‘Les Trouillots’: Practicing biodynamic and organic. This Chardonnay comes from 35 year old vines planted on Trouillot Marl terroir. Hand harvested, destemmed, and pressed directly into used 228 liter barrels. Native yeast fermentation and malolactic fermentation in barrel. Bottled unfiltered with no sulfur added.


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