From very modest holdings, Ganevat crafts an extraordinary array of wine from the Jura’s many grapes—with no less than 17 different varieties grown on the mere eight-hectare estate.
With a history that stretches back to 1650, the Ganevat family has long been involved in the business of tending vines in the Jura region in addition to running a dairy farm. After gaining experience working alongside his father, Jean-François relocated to neighbouring Burgundy to further his skills. Here, Ganevat worked at the famed Domaine Jean-Marc Morey in Chassagne-Montrachet before returning in the late 1990s to manage the family estate, which had been focussed solely on vines since the 1970s.
Domaine Ganevat embraces a biodynamic philosophy to manage its vines that are more than 90 years old. In addition, it has sharply reduced the use of sulfur dioxide and releases its wines unfined and unfiltered. The wines undergo an extended period on lees, resulting in minimal use of sulfur dioxide for the whites and none for the reds.
Although vin jaune is produced by the domaine, Ganevat produces the majority of his wine using the ouille or topping-up method, avoiding the oxidative character for which the wines of the Jura are known. His approach creates wines of clarity, intensity and elegance of structure. “I love moving forward, always considering what I do and seeing how to better myself. It isn’t about money, it’s a passion,” says Ganevat. “I want to make enjoyable wines without copying anybody.”
“No one exemplifies the Jura better than Ganevat right now, with its impressive array of wines and style. We just wish we could keep them in stock!” -Jay