Christophe Botté, Director of the Fruitière Vinicole d'Arbois.

Christophe Botté, Director of the Fruitière Vinicole d’Arbois.

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 Christophe Botté, Director of the Fruitière Vinicole d’Arbois.

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

Christophe Botté: The Fruitière vinicole d’Arbois is established for over 100 years, it’s one of the earliest wine cooperatives established in France and has played a significant role in the history and development of the modern Jura wine region. In the early days its members fought hard to protect the name of Arbois, leading to the AOC in 1936 and today it remains influential in how the wine region is managed. With around 100 members owning nearly one third of AOC Arbois vineyard.

We produce between 1 million and 1.2 million bottles of “Vin Jaune” literally Yellow wine) white wines, reds and rosés, sparkling wines, Vin de paille (straw wine) and macvin.

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

CB: In the Jura almost every colour and style of wine is made and is one of the smaller vineyards (1850 ha) Producers work with: The appellation rules, the terroir, the grapes varieties, the way the grapes are grown and how the wines are made.

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

CB: The vast majority of vineyards are farmed in ” lutte raisonnée” with reduced herbicide. With a reasoned approach combined with modern cellars, the wines from our cooperative have been extremely reliable representatives of Jura wines for many years.

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

CB: Yes of course. It’s not easy for the average wine drinker to appreciate our white wines because of the savagnin grapes which you have to get used to. Generally we begin tasting a chardonnay the first step and then “cuvee Béthanie” made in the late 1960s, it was a pioneer of this style made from 40% savagnin and  60% chardonnay it has served as a very good instruction to the oxidative style. Our customers appreciate this wine (this wine is sold in Quebec) this is best way to appreciate our jura wines before the last step : savagnin (made from 100% savagnin ) and then Vin Jaune.

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

CB: Personally I prefer yellow wine.

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

CB: Our production is still the same and traditional but we try to improve the quality of the grapes and the vinification process.

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

CB: We export 5% of our production, the rest is sold in France.

GFR: Where are the largest markets for you wines?

CB: In northern Europe mainly.

GFR: Are You currently represented in Ontario?

CB: No in Quebec only

GFR: Jura also has a rich culinary heritage. Please tell us about your favourite regional dish?

CB: Poularde (chicken ) made with Vin Jaune and morels.

GFR: Please tell us about your most memorable, interesting, or unusual food pairing with your wines?

CB: Chinese food, especially with curry goes very well with yellow wine.

GFR: Thank you so much for your time!

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 DrummondEdinburgh-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!