Winemaker Benoît Mulin at home in his Jura cellars.

Benoît Mulin at home in his Jura cellar.

In anticipation of the upcoming Passion Jura tasting in Toronto on Thursday the 17th of April (more details below), we talk with a number of the participating wineries. Here we chat with Winemaker Benoît Mulin.

Good Food Revolution: Tell us a little bit about your house’s wines?

Benoît Mulin: Cellier des Tiercelines is a trading company buying grapes from 25 Jura growers, representing 40ha in AOC Arbois and Côtes du Jura.

Known for our good quality-price ratio, by purchasing grapes after a rigorous selection, we maintain the flexibility to expand our range as required.

Benoît Mulin has created his own brand and has managed exports since 2009. Chardonnay and Pinot Noir Vieilles Vignes are aged in barrels in one of the oldest wineries of Arbois.

GFR: In your mind, what makes the wines of Jura so unique?

BM: The soil makes unique wines and varietals (Savagnin for the White and Poulsard/Trousseau for the black) are identity Jura.

GFR: And how would you describe your winery’s wines? What makes them unique?

BM: Part wine is vinified in the oldest cellar of Arbois, built in 1326 by Queen of France. We can slow vinification. We seek fine wines especially with Chardonnay and Pinot Noir but we bring a lot of attention on Savagnin.

GFR: Would it be fair to say that many wines from the Jura can be difficult for the average wine drinker to appreciate?

BM: Many wines? No, I do not think so. Some Savagnin may be surprising, but the vast majority of wines are appriécié by their taste and … prizes. Let yourself be surprised by the Crémant Blanc “Benoît MULIN”

GFR: Jura is home to some exciting and interesting grape varietals. Do you have a personal favourite?

BM: Trousseau remains my favorite. Vin de garde and character!

GFR: Although the region is steeped in history and tradition, what in your mind are the most exciting developments in Jura?

BM: If we talk Jura wine, what is fascinating is the craze professionals (wine merchant, journalists, etc …) to discover or rediscover the unique wines. This is the smallest wine region of France but it is more complex. If future harvests are abundant, we should know the proper growth.

Exciting developments in Jura? Given the beauty of the landscape, tourism is booming

GFR: Are most of your wines exported or do you sell most of them domestically?

BM: White sparkling wine, Chardonnay old vines and savagnin o are the most sold both in France and abroad. Our red wines begin to grow.

GFR: Where are the largest markets for you wines?

BM: In North America and Northern Europe but the Japanese people demand more and more of our wines

GFR: Are you currently represented in Ontario?

BM: No, I have contacts that should be finalized on April 15

GFR: Jura also has a rich culinary heritage. Please tell us about your favourite regional dish? Please tell us about your most memorable, interesting, or unusual food pairing with your wines?

BM: I might surprise you.

My rich culinary heritage : Frogs Jura.

It is a variety of frogs can be seen a few days in the year (March 10 to 20). It’s called “Grenouille Rousse”.  I’ll get myself these frogs in a pond and I cook for my friends. This is a chair that has a nutty flavour. Butter and a few ounces of wine Yellow is happiness!

This is the legacy of my father and I’m proud!…

Sorry, I can not bring my frogs during the tasting of 17 April. I come with my wines for you to discover the Jura and it will make you want to come and see


After the tremendous success of Passion Jura at the Soho Metropolitan Hotel back in 2012, we are proud to announce the 3rd Annual Wines Of Jura Tasting in Toronto.

Overwhelmed by the positive response and feedback from the city’s Sommeliers, Restaurateurs, Importers and Journalists, what many referred to as the “tasting of the year” is back with an even larger contingent of over 20 Jura producers.

To accommodate the increased demand, the event has been moved to the spacious 6th floor of the historic Burroughes Building.

Thursday, April 17th
The Burroughes Building- 6th floor
639 Queen Street West
Toronto, Ontario
Canada M5V 2B2

1:00 PM to 2:00 PM : Jura wine seminar by Sommelier Evan Saviolidis (place is limited, reservations required)
2:00 PM to 5:00 PM : Walk-around tasting

PLEASE NOTE THAT THIS TASTING IS FREE FOR TRADE ONLY and is not open to the public. Many wineries are looking for a representative agency in Ontario.


The official invitation will be sent at the beginning of March.

The Wines of Jura committee, Evan Saviolidis, Good Food Revolution, and The Tuxedo Wine Experience team.

Participating wineries:
•    Benoit Badoz
•    Domaine Baud
•    Domaine Berthet-Bondet
•    Domaine Bornard Philippe
•    Domaine de la Pinte
•    Domaine du Champs d’Étoiles
•    Henri Maire
•    Domaine Dugois
•    Cellier Tiercelines
•    Domaine Désiré Petit
•    Domaine Rolet
•    Domaine Jacques Tissot
•    Domaine André et Mireille Tissot
•    Domaine Jean-Louis Tissot
•    Fruitière Vinicole d’Arbois
•    Domaine Pierre Richard
•    Claude et Cédric Joly
•    Domaine des Ronces
•    and more!


Jamie Drummond - Good Food Revolution

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he recommends you get your RSVPs in early as we are almost full!