About the Domaine
Coming soon…
Oxymore
Coming soon…
Region: Jura
Appellation: Côtes du Jura AOP
Grapes: 100% Chardonnay (sourced from Marc Lacroix and Anne Cécile Daubigney of Maison des Saules)
Average Vine Age: 10 years old
Altitude: 1,050 feet (320m)
Soils/Terroir: From a 4ha vineyard located 23 miles Southwest of Arbois, near the village of Villeneuve-sous-Pymont. The vines are exposed Southeast and West on gray marl soils.
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: The grapes were manually pressed using an old basket press, with the press cycle taking up to 24 hours to complete. The juice was given 1 night of settling in stainless-steel tanks, before racking off the gross lees into used oak barrels of 228L. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. No stirring of the fine lees (battonage) and the wine completed malolactic fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 18 months in used oak barrels of 228L. Bottled without fining or filtration.
pH: 3.1
Total SO2: <20ppm
Region: Jura
Appellation: Côtes du Jura AOP
Grapes: 100% Savagnin (sourced from Marc Lacroix and Anne Cécile Daubigney of Maison des Saules)
Average Vine Age: 10 years old
Altitude: 1,050 feet (320m)
Soils/Terroir: From a 4ha vineyard located 23 miles Southwest of Arbois, near the village of Villeneuve-sous-Pymont. The vines are exposed West on gray marl soils.
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: The grapes were manually pressed using an old basket press, with the press cycle taking up to 24 hours to complete. The juice was given 1 night of settling in stainless-steel tanks, before racking off the gross lees into used oak barrels of 228L. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. No stirring of the fine lees (battonage) and the wine completed malolactic fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 18 months in used oak barrels of 228L. Bottled without fining or filtration.
pH: 3.15
Total SO2: <20ppm
Region: Jura
Appellation: Côtes du Jura AOP
Grapes: 70% Savagnin, 30% Chardonnay (sourced from Marc Lacroix and Anne Cécile Daubigney of Maison des Saules)
Average Vine Age: 10 years old
Altitude: 1,050 feet (320m)
Soils/Terroir: From a 4ha vineyard located 23 miles Southwest of Arbois, near the village of Villeneuve-sous-Pymont. The vines are exposed Southeast and West on gray marl soils.
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: The Savagnin and Chardonnay were hand harvested together and blended at the press. The grapes were manually pressed using an old basket press, with the press cycle taking up to 24 hours to complete. The juice was given 1 night of settling in stainless-steel tanks, before racking off the gross lees into used oak barrels of 228L. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. No stirring of the fine lees (battonage) and the wine completed malolactic fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 18 months in used oak barrels of 228L. Bottled without fining or filtration.
pH: 3.10
Total SO2: <20ppm
Region: Beaujolais
Appellation: Vin de France
Grapes: 100% Viognier (sourced from Domaine Oedipoda in the Beaujolais village of Julienas)
Average Vine Age: 15 years old
Altitude: 1,115 feet (340m)
Soils/Terroir: From a sandy granite parcel exposed fully South.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 75 hl/ha
Winemaking: Harvested early in the morning at Domaine Oedipoda in Beaujolais and driven 1.5 hours by truck to the village of Domblans in the Jura. The grapes were manually pressed using an old basket press, with the press cycle taking 12 hours to complete. The juice was given 1 night of settling in stainless-steel tanks, before racking off the gross lees into used oak barrels of 228L. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. No stirring of the fine lees (battonage) and the wine completed malolactic fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in used oak barrels of 228L. Bottled without fining or filtration.
pH: 3.66
Total SO2: <20ppm
Region: Beaujolais
Appellation: Vin de France
Grapes: 100% Viognier (sourced from Domaine Oedipoda in the Beaujolais village of Julienas)
Average Vine Age: 15 years old
Altitude: 1,115 feet (340m)
Soils/Terroir: From a sandy granite parcel exposed fully South.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 75 hl/ha
Winemaking: Harvested early in the morning at Domaine Oedipoda in Beaujolais and driven 1.5 hours by truck to the village of Domblans in the Jura. Half of the grapes were crushed by foot in a stainless-steel tank. The other half were left as whole bunches and added to the tank of crushed grapes to macerate for 13 days. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 14th day the grapes were manually pressed using an old basket press, with the press cycle taking 12 hours to complete. The juice was given 1 night of settling, before racking off the gross lees into a stainless-steel tank to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in stainless-steel tanks. Bottled without fining or filtration.
pH: 3.66
Total SO2: <20ppm
Region: Alsace
Appellation: Vin de France
Grapes: 100% Pinot Gris (sourced from Célia Immele in the Alsace village of Sigolsheim)
Average Vine Age: 15 years old
Altitude: 673 feet (205m)
Soils/Terroir: From a gravel parcel located below the Grand Cru vineyard or Mambourg exposed fully South.
Farming: Organic
Harvest: Hand harvested
Yield: 38 hl/ha
Winemaking: Harvested early in the morning in Alsace and driven 3 hours by truck to the village of Domblans in the Jura. The whole bunches of grapes were placed directly into stainless-steel tanks and macerated whole cluster for 10 days. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 11th day the grapes were manually pressed using an old basket press, with the press cycle taking 12 hours to complete. The juice was given 1 night of settling, before racking off the gross lees into a stainless-steel tank to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in stainless-steel tanks. Bottled without fining or filtration.
pH: 4.17
Total SO2: <20ppm
Region: Jura
Appellation: Vine de France
Grapes: 100% Pinot Noir (sourced from Chateau d’Arlay in Jura)
Average Vine Age: 50 years old
Altitude: 950 feet (290m)
Soils/Terroir: From a 1.84ha vineyard located near the village of Arlay. The vines are exposed Southeast on soils of gray marl.
Farming: Organic
Harvest: Hand harvested
Yield: 15 hl/ha
Winemaking: Approximately 2/3 of the grapes were de-stemmed and 1/3 left as whole bunches. The de-stemmed grapes and whole bunches were macerated in a stainless-steel tank for 14-days, with a light pump-over once a day. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 15th day the grapes were manually pressed using an old basket press and transferred back to stainless-steel tank to complete fermentation. After malolactic fermentation the juice was racked into old 500L barrels and a low dose of sulfur added.
Maturation: Aged 8 months in used oak barrels of 500L. Bottled without fining or filtration.
pH: 3.69
Total SO2: <20ppm
Region: Jura
Appellation: Vine de France
Grapes: 60% Chardonnay, 20% Savagnin, 20% Poulsard
Average Vine Age: 60 years old
Altitude: 950 feet (290m)
Soils/Terroir: From a small plot located near the village of Brery on iridescent marl soils.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 6 hl/ha
Winemaking: Approximately 70% of the grapes were de-stemmed and 30% left as whole bunches. The de-stemmed grapes and whole bunches were macerated in a stainless-steel tank for 11-days, with a light pump-over once a day. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 12th day the grapes were manually pressed using an old basket press and transferred back to stainless-steel tank to complete fermentation.
Maturation: Aged 8 months in stainless-steel tanks. Bottled without fining or filtration.
pH: 3.46
Total SO2: <20ppm
Region: Beaujolais
Appellation: Vin de France
Grapes: 100% Gamay (sourced from Domaine Oedipoda in the Beaujolais village of Julienas)
Average Vine Age: 55 years old
Altitude: 985 feet (300m)
Soils/Terroir: From a granite parcel exposed Southeast.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 35 hl/ha
Winemaking: Harvested early in the morning at Domaine Oedipoda in Beaujolais and driven 1.5 hours by truck to the Domaine. The whole bunches of grapes were placed in a stainless-steel tank and undergo a 10-day semi carbonic maceration, with a light pump-over once a day. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 11th day the grapes were crushed and macerated on the skins for 5 days. The crushed grapes were then pressed, with the press juice and free run juice going back to stainless-steel tank to complete fermentation. After malolactic fermentation the juice was racked into old 500L barrels for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in used oak barrels of 500L. Bottled without fining or filtration.
pH: 3.48
Total SO2: <20ppm
Region: Beaujolais
Appellation: Vin de France
Grapes: 100% Gamay (sourced from Domaine Oedipoda in the Beaujolais village of Julienas)
Average Vine Age: 55 years old
Altitude: 985 feet (300m)
Soils/Terroir: From a granite parcel exposed Southeast.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 35 hl/ha
Winemaking: Harvested early in the morning at Domaine Oedipoda in Beaujolais and driven 1.5 hours by truck to the Domaine. The whole bunches of grapes were placed in a stainless-steel tank and undergo a 5-day semi carbonic maceration, with a light pump-over once a day. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 6th day the grapes were crushed and macerated on the skins for 5 days. The crushed grapes were then pressed, with the press juice and free run juice going back to stainless-steel tank to complete fermentation. After malolactic fermentation the juice was racked into old 500L barrels for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in used oak barrels of 500L. Bottled without fining or filtration.
pH: 3.44
Total SO2: <20ppm
To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.
