Caves Jean Bourdy

 

Caves Jean Bourdy

Event to be held at the following time, date, and location:

Monday, 9 April 2018 from 1:00 PM to 3:00 PM (CDT)

Oxbow
557 Osborne Street
Winnipeg, MB R3L 2B3
Canada

 

Join Elevage Selections on the afternoon of April 9th as we welcome Jean Francois Bourdy of the legendary Caves Jean Bourdy (Jura) and his wines to Winnipeg.

Jean Francois and Jean Phillipe Bourdy are 15th generation wine makers at the 500 years old Caves Jean Bourdy. Since their family began making wine in the 1500s the cellar they work in and the house they live in has not really changed and Jean Francois insists that their winemaking has not changed either. They still have wines in their cellar from 1781. The Bourdy’s do not make young, fresh and fruity wines, they make wines that will stand the test of time and their wines can age for many many years. Typically wines are held back 3-5 years in barrel before they are even released.

They have been practicing Biodynamics for the last 11 years, receiving their Demeter certification in 2010. Both brothers fear chemical use not only for the health of their families that work the land but also for the natural world around them. Sustainability is key if they want to be around for another 500 years. Vineyards are a mix of vines 60-80 years in age and any new plantings are from cuttings of their own vines.

Their blended red wines are always mixed in the field and co-fermented, which means the cuvee is slightly different each year. Poulsard is very delicate and in cold vintages can fail to flower and fruit. It makes up anywhere from 10%-30% of their red blend each year along with Trousseau and Pinot Noir in equal parts. Reds are a blend of free run and press wine with skin contact for around 2 weeks. After harvest white grapes are pressed immediately, never sitting for more than 2 hours. All wines are fermented with native yeast in old oak vats. Typically fermentation takes 3-4 days and starts very quickly after pressing. Old oak is the only vessel used in their cellar. Each wine is topped up in barrel during the first year but because their cellars are so cold and damp, they top them up only once. This slow oxidation produces incredibly compelling wines. Wines are always lightly filtered before bottling, but because of the length of time spent in barrel, they are naturally quite clear. They do not fine the wines.

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