Organic. This Pinot Noir Comes from 16-year-old vines planed on 40 acres vineyard on trias marl. Hand harvested and whole berry with 20 days maceration with no punch downs or pumping over. Spontaneous fermentation in half muid and stays there 24 months with the sediment. No sulfur, no additives.

Organic. 100% Chardonnay. Vineyards: ‘Là-Bas comes from the lower part of Nicolas’ vineyard in L’Etoile. Vine Age: planted 1983. Size: 0.70 hectares (total vineyard size of Là-haut and Là-bas). Terroir: marl. Vinification: settling for 12h after manual harvest. Alcoholic fermentation in 228L barrels. Elevage: 12-18 months in barrel. Vinifcation is ‘ouillé’ (topped-up barrels) to prevent oxidation. No additions of any kind including SO2. 900 bottles produced.

Organic. 100% Chardonnay. Vineyards: ‘Là-Haut comes from the upper part of Nicolas’ vineyard in L’Etoile. Vine Age: planted 1953. Size: 0.70 hectares (total vineyard size of Là-haut and Là-bas). Terroir: marl. Vinification: settling for 12h after manual harvest. Alcoholic fermentation in 228L barrels. Elevage: 18-24 months in demi-muid. Vinifcation is ‘ouillé’ (topped-up barrels) to prevent oxidation. ‘Là-haut’ is typically aged longer than ‘Là-bas,’ but the ultimate decision on bottling is based on tasting. No additions of any kind including SO2. 650 bottles produced.

Organic. 100% Savagnin from 10-year-old vines on gray lias marl. Hand harvested without any use of synthetic products. Pressed and debourbage for one night, followed by fermentation with indigenous yeast in half tanks where it stays for 24 months. No battonage, no filtration. No additives.

Organic. 100% Chardonnay. Vineyard: ‘Là-bas’ comes from the lower part of Nicolas’ 0.70 ha vineyard in L’Etoile. Vine Age: Planted in 1983. Terroir: Marl. Vinifcation: Settling during 12h after manual harvest. Alcoholic fermentation in 228L barrels using natural yeasts. Elevage: For his first harvest in 2015, Jacob set aside one barrel for elevage ‘sous-voile’ for 36 months. No additions of any kind including SO2. 300 bottles produced.

Organic. 50% Chardonnay and 50% Savagnin. Vineyard: Aux Perrières (village of Voiteur). Vine Age: Planted in 1983 and 2001. Terroir: Marl. Vinification: Settling during 12h after manual harvest. Alcoholic fermentation in 228L barrels using natural yeasts. Elevage: 24 months in amphora. This cuvée aged in a single 300-liter amphora is a blend of 50% Chardonnay from Là-bas vineyard in L’Etoile and 50% Savagnin from Aux Perrières in Voiteur. No additions of any kind including SO2. 450 bottles produced.

Organic. Blend of various unidentified old vines of red grapes from a vineyard near Lons-le-Saunier et Augea. Vine Age: unknown age, but certainly planted before WWII. Size: 0.10 ha Terroir: trias marl. Vinifcation: direct press (no maceration). Elevage: 8-9 months in fiberglass tank. No additions beyond 15 mg SO2 added after malo completed. 300 bottles produced. Jacob's "X" Vin de France comes from a sliver of hybrid "tenturier" vines that were planted sometime before 1940. A "tenturier" is a clothes dyer, and the name comes from the dark color of the juice. Hybrids are naturally resistant to disease, but were phased out because they were considered to produce inferior quality wine. Nicolas has an alternative hypothesis whereby synthetic chemical companies promoted this rumor so that these resistant grapes would be replanted with vinifera grapes that "required" more chemical treatments.

Organic. 80% Chardonnay and 20% Savagnin. Les Argales is a blend of Chardonnay from Jacob's "Là-bas" vineyard and Savagnin from "Aux Perrières" in L'Etoile. Yields in 2018 were unusually high, but fermentation was difficult, so the two varietals were blended together. Fermentation eventually finished after adding the actively fermenting lees from the 2019 Savagnin, and Nicolas is pleased with the result (though not planning to repeat the process). "Argale" is a local term for a ne'er-do-well, someone who is good for nothing and constantly strays from the right path. It's usually used endearingly, and has a comical implication. Nicolas thought the word aptly describes this wine, and it's also a term that his friend's father used to describe his band of buddies growing up. The vines were planted 1983. Hand harvested and settled for 12 hours. Spontaneous fermentation in 228 L barrels. No intervention until bottling. No additions of any kind including SO2. Aged for 12 months in used barrels.

Organic. 100% Poulsard from the predominantly triassic marl parts of the 2.5ha ‘Chazaux’ vineyard. 80% destemmed, 20% whole cluster, macerated two weeks. Barrel fermented in a mix of demi-muids and Burgundy barrels, aged in same vessels for 10-11 months, depending on barrel. Unfined/unfiltered, zero SO2.

Organic. 100% Trousseau. 2019 was Jacob's first harvest of his newly reclaimed vines in Augea, a village near Revermont in the southern part of the Jura. The Trousseau "Au Mouiller" comes from two tiny parcels around Augea. 50% is from limestone soils in Au Mouiller and 50% is from the marl terroir in Les Chazaux. Because he will have several other cuvées from Chazaux he kept the name Au Mouiller for the Trousseau. The vines were planted 1975-83 and located at 275-meter altitude. Hand harvested and 100% destemmed. Spontaneous fermentation in fiberglass tank and aged for 9 months in used barrels. No additions of any kind including SO2.

Biodynamic. 100% Chardonnay from a 2.5ha single-vineyard plot which is spread across two different limestone types: triassic marl and liassic marl. ‘Les Chazaux’ might be Jacob’s most important site he farms in terms of its representing his work. Barrel fermented in a mix of demi-muids and Burgundy barrels, aged in same vessels for 18-24 months, depending on barrel. Unfined/unfiltered, zero SO2.

Biodynamic. 100% Chardonnay from a tiny 7-are parcel in the town of Saint Laurent La Roche; soil has deep marl with limestone scree. At 300-350m altitude, on a medium slope. Barrel fermented in a mix of demi-muids and Burgundy barrels, aged in same vessels for at least 24 months, depending on barrel. Unfined/unfiltered, zero SO2.

Biodynamic. 100% Savagnin; the exact same wine (same juice, same pressing) as the ‘regular’ Savagnin Chazaux, but Jacob takes 600L and ferments and ages this part in an Italian terra cotta amphora. Aged upwards of 22 months, bottled unfined, unfiltered, zero SO2.

Biodynamic. 2/3 Pinot Noir, 1/3 Gamay. Pinot Noir is taken from the village of Voiteur on a triassic marl parcel called ‘Aux Perrières;’ Gamay is taken from the oxfordien limestone ‘Au Layat’ parcel. The varieties are fermented whole cluster and co-macerated; 10-11 months’ aging in a single 600L barrel. Aged 10-11 months; unfined, unfiltered, no SO2. Jacob hopes to a make a single-variety Gamay in the future; this wine is a move in that direction.

Biodynamic. Purchased fruit from a friendly vigneron of Nicolas’ in the southern Beaujolais. The Gamay was made with three weeks of semi-carbonic maceration, followed by 18 mos’ élévage in 600L barrels.