Domaine Pecheur

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The Domaine Pecheur began producing wine in 1976 from a single hectare of vineyards.  Located in Darbonnay, in the Cotes du Jura appellation, the domaine is owned by Christian and Patricia Pêcheur who, since its inception, have worked diligently to improve and expand production of classic Jura wines.  Now, the domaine extends over eight hectares with vineyards primarily situated on the hillside slopes of the villages of Darbonnay and Passenans with an extension into the fabled town of Voiteur for the production of Chateau Chalon.

Christian was schooled at the Lycée Viticole in Beaune after which he returned to the domaine in 1992 to produce the family wines.

The vineyards are planted to the classic Jura mix of grape types: Chardonnay, Savagnin, Ploussard, Trousseau and Pinot Noir.  The average age of the vineyards varies from between 35 to 50 years, which is to say, the Pêcheur family is working almost exclusively with old vines.  The grapes destined to produce the Crémant and the still white wines, aside from the Vin Jaune and the Chateau Chalon, are planted to rocky, pebbly soil rich in dolomite.  The red grape varieties are planted on soil of “marne rouges” (red marlstone).  The Savagnin harvested for purposes of production of Vin Jaune and Chateau-Chalon is planted to the classic and required “marne bleu”.

The vineyard work is conducted according to organic principles but the domaine is not certified organic.  Neither pesticides nor herbicides are utilized.  Grapes are hand-harvested.  The harvest begins with the gathering of a small lot of each of Savagnin, Chardonnay and Ploussard to create the Vin de Paille; these grapes are left to dry naturally for several months before pressing.  This is followed then by harvesting Chardonnay destined to become the bone-dry, sparkling Crémant du Jura.  Then, in succession, additional Chardonnay is harvested to make the various still cuvées, followed by the harvest of the red grapes.  Finally, the Savagnin is collected to produce the Vin Jaune and the Chateau-Chalon.

The whites are all barrel-fermented and barrel-aged.  The Chardonnay spends two years in barrel without topping up (“non-ouillé”); the reds are generally aged in small, older barrels for at least one year.  The Savagnin is aged for 3 to 6 years before bottling; the Vin Jaune undergoes an “elevage” of six years and three months … the Chatea-Chalon even longer.

Crémant du Jura White: Made from 100% Chardonnay, the Cremant du Jura is aged on the lees for three years before disgorgement.  Clean and mineral, this wine is bone dry, with slight tart apple fruit.  There is no dosage applied, shaping a pure sparkling wine that clearly expresses the profound terroir of this remarkable region.
Crémant du Jura Rosé: a sparkling wine made of 2/3 Poulsard and 1/3 Trousseau that carries the structural elements of these red varieties.  It spends 30 to 36 months “sur lattes” before disgorgement and has a vinous character on the palate.  While appropriate as an aperitif, it has the ability to pair well with a range of cuisine.
PECHEUR-CHARDONNAY Cotes du Jura Blanc Chardonnay: fermentation and one year of elevage are both hosted in large, 600L barrels.  An intensely mineral wine with bright acidity.
PECHEUR-Cotes-du-Jura-Cuvee-speciale Cotes du Jura Blanc « Cuvée Spéciale »: the wine follows the typical « Speciale » approach of a Chardonnay / Savagnin blend, in equal parts for this cuvee.  The Savagnin passes through barrels “sous voile”, while the Chardonnay is in barrel that is not topped-up, but does not have a veil formed at the surface.  Chiseled minerality radiates through the typical Jurassien nutty, oxidative aromas in this very classic wine.
PECHEUR-POULSARD Cotes du Jura Rouge Poulsard: the Poulsard is a delicate wine that would not perform well in small barrel, so part is vinified in 600L demi-muid with the balance in steel tank.  Wild red berries, pale color and a pleasant airiness make this wine a delight to drink.
PECHEUR-TROUSSEAU Cotes du Jura Rouge Trousseau: made exclusively in neutral oak barrels, the wine carries moderate tannin, minerality and darker fruit hinting at brambly sous-bois notes.
PECHEUR-TROIS-CEPAGE Cotes du Jura Rouge « Cuvée des Trois Cépages »: a wine made from the three red grapes of the Jura (Ploussard, Trousseau, Pinot Noir) in equal proportions, all of which are fermented together and then aged in barrel for at least one year.
Pecheur Savagnin: Classic Savagnin from the Jura, this wine is aged at least 3 years “sous voile” in barrel before being bottled.  Compared to other sectors of the Jura, the Savagnin is more airy and tame, with a atrractive fresh minerality underscored by exotic notes of curry and roasted nuts.  Limited in production, we only receive a handful of cases a year.
PECHEUR-MACVIN Macvin du Jura: made in classic fashion, where 1/3 of the wine is distilled Marc and 2/3 is unfermented Chardonnay juice.  It spends four years in barrel prior to bottling.  A surprising and unusual treat for the uninitiated.
PECHEUR-VIN-JAUNE-W Vin Jaune Cotes du Jura: the Jurassien classic, with aged Savagnin that rests sous-voile for at least seven years.
PECHEUR-CHATEAU-CHALON Chateau-Chalon: A more intense version of Vin Jaune, thanks to the combination of steeper slopes, southern exposure and blue marlstone soil in this iconic appellation.
PECHEUR-VIN-DE-PAILLES Vin de Paille Cotes du Jura: the majority of the blend is Chardonnay (70%), along with 15% Savagnin and 15% Poulsard.   A miniscule amount of concentrated juice is pressed from the grapes that have dried for several weeks after harvest.  A rich wine, yet not heavy or tiring, as the acidity provides lift on the palate and leaves a pleasantly complex finish of orchard fruit.

 

Download Pecheur tech sheet
Domaine NameDomaine PÊCHEUR CHRISTIAN ET PATRICIA
Family/Owners NamePÊCHEUR
How many years has the family owned the domaine?1976
How many hectares of vines are owned? 8 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnee
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Vineyard management mainly by hand
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Manual harvest
Do you practice green harvest? Leaf thinning? Leaf-thinning
How do you fertilize?Organic fertilizer in spring (February)
Do you typically sell or buy any grapes? Please specify.NO
Do you sell off any of your wine en vrac?NO
WINE 1
GENERAL INFORMATION
AppellationCrémant du Jura Rosé
Cepage/UvaggioPoulsard 60% Trousseau 40%
%ABV11,5% by vol
Grams of Residual SugarNO
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLes Combes
Exposures and slope of vineyards North South exposure. Slope:25%
Soil Types(s)Red marl
Average vine age (per vineyard)35 years
Average Vine Density (vines/HA)5000 vines/ha
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaison4 days
Duration of contact with lees0
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Pumping over
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation in tank
Elevage: vessel type(s) and size(s)Stainless steel
Duration of bottle ageing before release to US market3 to 6 months
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 3g/hl at the pressing. We add sulfur at the bottling if necessary
WINE 2
GENERAL INFORMATION
AppellationCotes du Jura Blanc Chardonnay
Cepage/UvaggioChardonnay
%ABV12,5% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMont-Royal , Chanet, Grand-Vaux
Exposures and slope of vineyardsWest East exposure, Slope 30%
Soil Types(s)Blue marl, White rock (Dolomie)
Average vine age (per vineyard)35 years
Average Vine Density (vines/HA)5000 vines/ha
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel tank
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. pumping over
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationmalolactic fermentation in tank
Elevage: vessel type(s) and size(s)wood
Duration of elevageMinimum 24 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/hl at the pressing. We add sulfur at the bottling if necessary
WINE 3
GENERAL INFORMATION
AppellationCotes du Jura Blanc « Cuvée Spéciale »
Cepage/UvaggioChardonnay 50% Savagnin 50%
%ABV13% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMont-Royal, Chanet, Grand-Vaux
Exposures and slope of vineyardsWest East exposure, Slope 30%
Soil Types(s)Blue marl, White rock (Dolomie)
Average vine age (per vineyard)35 years
Average Vine Density (vines/HA)5000 vines/ha
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Malolactic fermentation in tank
Elevage: vessel type(s) and size(s)Wood
Duration of elevageMinimum 36 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/hl at the pressing. We add sulfur at the bottling if necessary
WINE 4
GENERAL INFORMATION
AppellationCotes du Jura Rouge Poulsard
Cepage/UvaggioPoulsard
%ABV12,5% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsChamps rouge
Exposures and slope of vineyardsWest East, Slope 30%
Soil Types(s)Red marl
Average vine age (per vineyard)25 years
Average Vine Density (vines/HA)5000 vines/ HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed Destemmed
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaison15 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Punching down
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation in barrels
Elevage: vessel type(s) and size(s)Stainless steel
Duration of elevageMinimum 12 months
Duration of bottle ageing before release to US market3 to 6 months
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/HL at the pressing. We add sulfur at the bottling if necessary
WINE 5
GENERAL INFORMATION
AppellationCotes du Jura Rouge Trousseau
Cepage/UvaggioTrousseau
%ABV12,5% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsChamps rouge
Exposures and slope of vineyardsWest East, Slope 30%
Soil Types(s)Red marl
Average Vine Density (vines/HA)5000 vines/HA
Approximate harvest date(s)25 years
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed Destemmed
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaison15 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Pumping over
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation in barrels
Elevage: vessel type(s) and size(s)wood
Duration of elevageMinimum 12 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describe Fining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/Hl. We add sulfur at the bottling if necessary
WINE 6
GENERAL INFORMATION
AppellationCotes du Jura Rouge « Cuvée des Trois Cépages »
Cepage/UvaggioPoulsard,Trousseau,Pinot noir 1/3
%ABV12,5% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsChamps rouge
Exposures and slope of vineyardsWEST EAST, Slope 30%
Soil Types(s)Red marl
Average vine age (per vineyard)25 years
Average Vine Density (vines/HA)5000 vines / HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedDestemmed
Fermentation: vessel type and size Stainless steel
Duration of cuvaison15 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Pumping over
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation in barrels
Elevage: vessel type(s) and size(s)Wood
Duration of elevageMinimum 12 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFining bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/ HL. We add sulfur at the bottling if necessary
WINE 7
GENERAL INFORMATION
AppellationMacvin du Jura
Cepage/UvaggioChardonnay
%ABV17% by vol
Grams of Residual SugarNO
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsChanet
Exposures and slope of vineyardsWEST EAST, Slope 25%
Average vine age (per vineyard)40 years
Average Vine Density (vines/HA)5000 vines/ HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed Whole cluster
Fermentation: vessel type and size No fermentation
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationNo malolactic fermentation
Elevage: vessel type(s) and size(s)Wood
Duration of elevageMinimum 2 years
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describefiltration for clarifying
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/ HL at the pressing. We add sulfur at the bottling if necessary
WINE 8
GENERAL INFORMATION
AppellationVin Jaune Cotes du Jura
Cepage/UvaggioSavagnin
%ABV14% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Mont-Royal, Grand-Vaux
Exposures and slope of vineyardsWEST EAST, Slope 25%
Soil Types(s)Blue marl, White rock (Dolomie)
Average vine age (per vineyard)40 years
Average Vine Density (vines/HA)5000 vines/ HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation in barrels
Elevage: vessel type(s) and size(s)Wood
Duration of elevage6 years and 3 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/HL at the pressing. We add sulfur at the bottling if necessary
WINE 9
GENERAL INFORMATION
AppellationChateau-Chalon
Cepage/UvaggioSavagnin
%ABV14% by vol
Grams of Residual Sugar> 1,5% g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsChâteau-Chalon
Exposures and slope of vineyardsSOUTH NORTH, Slope 40%
Average vine age (per vineyard)50 years
Average Vine Density (vines/HA)5000 vines/ HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel
Select or indigenous yeast?Indigenous yeasts
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSettling. Malolactic fermentation in barrels
Elevage: vessel type(s) and size(s)Wood
Duration of elevage6 years and 3 months
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3 g/HL at the pressing. We add sulfur at the bottling if necessary
WINE 10
GENERAL INFORMATION
AppellationVin de Paille Cotes du Jura
Cepage/UvaggioChardonnay,Poulsard,Trousseau,Savagnin
%ABV14,50% by vol
Grams of Residual SugarNO
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMont-Royal, Chanet, Champs rouge, Grand-Vaux
Exposures and slope of vineyardsSOUTH NORTH
Average Vine Density (vines/HA)5000 vines/ HA
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel
Select or indigenous yeast?NO
Please share notes about winemaking process for this wine. Malolactic in stainless steel tank
Elevage: vessel type(s) and size(s)Wood
Duration of elevage2 years
Duration of bottle ageing before release to US market3 to 6 months
Do you practice fining and filtration? If yes, please describeFiltration clarifying
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?3g / HL. We add sulfur at the bottling if necessary

2014 Poulsard Pêcheur

Drinking this exquisite version of Poulsard (2014) from Pêcheur tonight. Elegant, clean, so very ALIVE and a perfect companion to so many different types of cuisines. What a joy! NIR Neal: I, too, have been taken with this wine having had the opportunity to taste it now stateside.  Every bit as you describe:  star-bright; autumn […]

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