Les Bottes Rouges
Jean-Baptiste Ménigoz & Florien Kleine Snuverink
Abergement-le Petit
Jean-Baptiste Menigoz spent a lot of his early winemaking career as a devoted hobbyist, maintaining his teaching duties at a special-needs school in the Arbois.
After a couple vintages on his own (with the help of his wife, Jacqueline), he was joined by Florien Kleine Snuverink in 2014, who is originally from the Netherlands. With the encouragement of mentors like Stephan Tissot and Raphael Monnier, this experimentalist winemaker now works his 7 hectares full-time, making "the wines we like to drink ourselves."
2020
AOC Côtes du Jura “Tôt ou Tard” 2020
VARIETY : Ploussard
TERROIR : Poulsard planted in clay soils from a lieu-dit within the Arbois AOC calles La Mulatiere.
HARVEST : hand picked
VINIFICATION :
Destemmed, 20 day maceration, without extraction. Then pressed before continuous fermentation and ageing in 600 liter old oak barrels
Aged six months in bottle before release.
2019
AOC Côtes du Jura “Pollock’s” 2019
VARIETY : Chardonnay
TERROIR : Vines planted in 2000 on grey marl
Organic & biodynamic
HARVEST : hand picked
VINIFICATION :
Direct press.
Fermented in 300L barrels.
Aged 9 months.
2018
Net AOC Côtes du Jura “Face b” 2018
VARIETY : Savagnin ouillé
TERROIR : Arbois limestone
Organic & biodynamic
HARVEST : hand picked
VINIFICATION :
Vinified in a 600-liter tonneau.
Direct press
Ouillé
Débourbage
AOC Côtes du Jura “Boomerang” 2018 (Ploussard/Trousseau)
VARIETY : Trousseau
TERROIR : Ploussard and Trousseau from two vineyards, grown on soil with a prevalence of clay.
Organic & biodynamic
HARVEST : hand picked
VINIFICATION : Vinified in a 600-liter tonneau.
AOC Arbois “Gibus” 2018
VARIETY : Trousseau
TERROIR : Chalky soils
Organic & biodynamic
HARVEST : hand picked
VINIFICATION : Destemmed into stainless steel for fermentation before being pressed into another tank for aging. Malolactic fermentation.
2017
Vdf "Castor" 2017
VARIETY : Chardonnay
TERROIR : 20 year old vines on limestone marl
HARVEST : hand picked
VINIFICATION :
Concrete tank
Ouillé
Aged Alsatian barrel.
1 year fermentation.
Bottled in in June of 2020.
Arbois “Face B” 2017
VARIETY : Savagnin
TERROIR : Arbois Limestone
HARVEST : hand picked
VINIFICATION :
Direct press into old oak for fermentation
Ouillé
Deborage
1 racking
Vdf “Aléas” 2017
VARIETY: Trousseau 50% / Ploussard 25% / Pinot Noir 25%
TERROIR: Limestone and marl, vines lanted in 1978, 1990 and 1991
HARVEST: hand picked
VINIFICATION:
Destemmed before 20 days of skin maceration, without extraction. Then careful pressing before continuous fermentation and aged in stainless steel tanks.
Bottling took place in December 2018.
This is a mix between all their normal red cuvées.
Arbois “Album” 2017
VARIETY : Savagnin
TERROIR : Arbois Limestone
Organic Biodynamic
HARVEST : hand picked
VINIFICATION :
Direct press into old oak for fermentation
Ouillé
Débourbage
1 racking
Pet’ Nat “Ouf!” 2017
VARIETY : Savagnin
TERROIR : Arbois Limestone
Organic Biodynamic
HARVEST : hand picked
VINIFICATION :
2nd fermentation in bottle
2016
Vin de Liqueur “Kilt” 2016
VARIETY : Chardonnay
TERROIR : 20 year old vines on limestone marl
Organic Biodynamic
HARVEST : hand picked
VINIFICATION :
Direct pressing. 2/3 grape juice + 1/3 Eau de vie de Marc. Aged in tank for one year before bottling.
Côtes du Jura “Face B” 2016
VARIETY : Savagnin Ouillé
TERROIR : Arbois Clay Vineyard from 1980
Opposite side of "Album"
Organic
Biodynamic
HARVEST : hand picked
VINIFICATION:
Direct press into old oak for fermentation
Ouillé
Decanted into fiberglass tank
1 racking
VDF “Dare-dare” 2016
VARIETY : Savagnin
TERROIR : Arbois Clay Vineyard from 1980 (Opposite side of "Album")
Organic
Biodynamic
HARVEST : hand picked
VINIFICATION :
Direct press into old oak for fermentation
Ouillé
Deborage
1 racking
VDF “No Milk Today”
VARIETY :
100% Chardonnay in 2015
100% Savagnin in 2016
HARVEST : hand picked
VINIFICATION :
13 days maceration on skins for Savagnin in 2016.
Chardonnay spent three weeks macerating on the skins in 2015.
Neutral oak aging