Champ Divin
Champ Divin
Fabrice and Valerie Closset-Gaziaux both have educational backgrounds in agronomy and earth sciences. After having spent extensive time working to develop sustainable farming practices in Africa and then helping growers in the Loire develop organic and naturally balanced vineyards for 8 years, they decided (in 2008) to procure vineyards in South-Revermont, in the “premier plateau” of Jura.
Fabrice and Valerie acquired 5 hectares of land on which they grow Pinot Noir, Chardonnay and Savagnin and employ biodynamic farming practices. They emphasize patience and observance as two necessary principles for understanding their locale, and learning from their sites to better accommodate a balance in the vineyard.
Champ Divin Chardonnay Côtes du Jura
Champ Divin’s cuvée of chardonnay is fresh and delicate; notes of pear, along with hints of yellow peaches and biscuit on a finely tuned finish. A delicious and very approachable example of Jurassien chardonnay.
+ Technical Details
VARIETIES: 100% Chardonnay
CLASSIFICATION: Côtes du Jura
SOILS: Clay-limestone of shallow depth over limestone /silica bedrock
FARMING: Biodynamic
WINEMAKING: Light sulphuring after picking, followed by gentle pressing (3h1/2) of grapes. Fermentation with indigenous yeasts at temperatures maintained between 20- 25 °C. Malolactic fermentation followed by a light kieselguhr filtration
AGING: Short period of barrel aging in neutral vessel with malolactic fermentation completed; low sulfur at bottling (2 g/hl). Bottled un-fined and unfiltered.
Champ Divin Pinot Noir Côtes du Jura
Champ Divin’s cuvée of pinot noir is fresh and snappy; crunchy cherry, along with hints of damson and anise on a finely tuned finish. A great example of Jurassien pinot noir at its finest.
+ Technical Details
VARIETIES: 100% Pinot Noir
CLASSIFICATION: Côtes du Jura
SOILS: Clay-limestone of shallow depth over limestone /silica bedrock
FARMING: Biodynamic
WINEMAKING: Manual harvest; cold maceration and light pumping with some pigeage; racking at the end of fermentation.
AGING: Short period of barrel aging in neutral vessel with malolactic fermentation completed; low sulfur at bottling (2 g/hl). Bottled unfined and unfiltered.
Champ Divin Crémant du Jura Brut Zéro (vintage)
Plenty of ripe fruit keeps this this zero dosage Crémant from being overly austere. Champ Divin's farmer fizz gets all of the first pass (early picked) fruit, and then only free run juice.
+ Technical Details
VARIETIES: 70% Chardonnay / 30% Pinot Noir
CLASSIFICATION: Crémant du Jura
SOILS: Clay-limestone of shallow depth over limestone /silica bedrock
FARMING: Biodynamic
WINEMAKING: Light sulfuring after manual harvest,gentle pressing (3h1/2),fermentation at Low temperatures (below 20°C) malolactic fermentation and kieselguhr filtration.
AGING: 9 months ageing before being disgorged. Zero dosage.
Champ Divin Soleil Blanc Côtes du Jura Savagnin
Champ Divin’s Soleil Blanc hails from a single parcel known as Aux Molates.
+ Technical Details
VARIETIES: 100% Savagnin
CLASSIFICATION: Côtes du Jura
SOILS: Blue & grey marl from a single parcel – Aux Molates
FARMING: Biodynamic
WINEMAKING: : Gentle pressing (duration 3.5 hours) into stainless steel tank. Fermentation begins via native yeast. (températures between 20-25 °C) Halfway through fermentation wine transferred to
demi-muid to complete alcoholic fermentation and malolactic fermentation
AGING: 4-5 months in demi-muid. Light filtration before bottling.
Champ Divin Cuvée Castor Côtes du Jura
Champ Divin's Chardonnay - Savagnin is produced in the Ouillé manner – a non oxidative style of wine making. The emphasis here is more on freshness and vibrancy.
+ Technical Details
VARIETIES: Chardonnay / Savagnin
CLASSIFICATION: Côtes du Jura
SOILS: Deep clay-limestone soils over limestone /silica bedrock for the Chardonnay. Marl for the Savagnin.
FARMING: Biodynamic
WINEMAKING: Light sulphuring after picking, followed by gentle pressing (3h1/2) of grapes. Fermentation with indigenous yeasts at temperatures maintained between 20 and 25 °C. Halfway
through fermentation wine transferred to oak barrels. Malolactic fermentation to follow. Wines blended
(50% of each varietal) followed by a light filtration. A small sulphur addition at bottling
STYLE: Ouillé – a non oxidative style of wine making. Emphasis is more on freshness and vibrancy of wine.
Champ Divin Cuvée Pollux Côtes du Jura
A baby Vin Jaune. Spearmint, citrus, honey, spice, etc, etc, etc. Super complex and very, very long.
+ Technical Details
VARIETIES: Chardonnay / Savagnin
CLASSIFICATION: Côtes du Jura
SOILS: Deep clay-limestone soils over limestone / silica bedrock for the Chardonnay. Marl for the Savagnin.
FARMING: Biodynamic
WINEMAKING: Light sulphuring after picking, followed by gentle pressing (3h1/2) of grapes. Fermentation with indigenous yeasts at temperatures maintained between 20 and 25 °C. Halfway through fermentation wine transferred to oak barrels. Malolactic fermentation to follow. Wines blended followed by a light filtration. A small sulphur addition at bottling.
STYLE: Sous Voile – An oxidative style of winemaking, spending 36 months under veil/voile
Champ Divin Macvin du Jura Blanc NV
Champ Divin's spirit for their Macvin is distilled in house and aged 2+ years before blending. The result is a very elegant wine that works very well both before and after dinner.
+ Technical Details
VARIETIES: 100% Chardonnay
CLASSIFICATION: Macvin du Jura
SOILS: Clay-limestone of medium depth over limestone /silica bedrock.
FARMING: Biodynamic
WINEMAKING: Spirit distilled in house – aged 2+ years before blending
STYLE: Further aging in small barrels after blending – time varies but generally a year or more
Champ Divin "Rubis" Macvin du Jura Rouge NV
Reminiscent of a high end flavored grappa. The spirit is distilled in house and aged 2+ years before blending. Further aging before bottling allows everything to harmonize and gain some added complexity. A phenomenal pairing with blue cheeses, dark chocolate or dried figs
+ Technical Details
VARIETIES: 100% Pinot Noir
CLASSIFICATION: Macvin du Jura
SOILS: Clay-limestone of medium depth over limestone /silica bedrock.
FARMING: Biodynamic
WINEMAKING: Spirit distilled in house – aged 2+ years before blending
STYLE: Further aging in small barrels after blending – time varies but generally a year or more