Images from previous visits to the Jura: 1. The Jura near Arbois; 2. Arbois Vineyard; 3. River Cuisance in Arbois; 4. Arbois; 5. Tasting at Henri Maire; 6. Tasting Château-Chalon; 7. Jesse and Jacques Puffeney; 8. Puffeney's dinner; 9. Voile; 10. La Cuisance in Arbois; 11. Chicken and Morels; 12. Vines in Pupillin; 13. Pierre Overnoy peels potatoes; 14. Beth sips a Macvin du Jura. 

We're eagerly anticipating the arrival of our first container of wines from France and Italy that will include wines from our two Jura producers: Domaine Pignier and David Geneletti. This is a fascinating region that has been surging in popularity here in the United States thanks to a handful of dedicated importers and more than a few enthusiastic consumers. 

To the uninitiated, the wines of the Jura can seem strange and almost of another era. The wines are sometimes knowingly and deliberately oxidized and many of its grape varieties are quite uncommon. Jura wines are some of the world's most long-lived and reward the patient collector with an extraordinary array of flavor and texture after years of cellarage.  They are also some of the world's greatest wines at the table. No piece of Comté cheese should ever be served without a nutty glass of Vin Jaune and no pâté en croute is complete without a savage Trousseau to accompany it. 

I recently wrote a few words about the Jura to accompany the Jura selections on our website. Click here and scroll down to learn about its unique grape varieties, unusual methods of production and the specific vocabulary surrounding the remarkable wines of the Jura.