DOMAINE AMELIE GUILLOT

Domaine Amélie Guillot is a small, independent wine estate based in Molamboz in the Jura, with vineyards principally around Arbois, Molamboz and Buvilly. Founded by Amélie Guillot in 1995, the domaine works with all five of the Jura's traditional grape varieties—Chardonnay, Savagnin, Poulsard, Trousseau and Pinot Noir—and produces a particularly traditional range spanning red and white Arbois, Vin Jaune, Crémant du Jura and Macvin du Jura.

Amélie's route to the Jura began in Burgundy. Originally from Bourgogne, she attended the agricultural and viticultural school in Beaune from 1987, where she became fascinated by viticulture. Early placements at Domaine Grand in Passenans introduced her to the Jura and convinced her that this was where she eventually wanted to establish her own domaine. She subsequently studied viticulture and oenology in Bordeaux and completed the Diplôme National d'Œnologue before establishing herself as a grower.

The opportunity arrived in 1995, when a former classmate told Amélie about two hectares of vineyards for sale near Arbois. She acquired the two approximately 40-year-old parcels and completed her first harvest that same year. What was initially intended to be a tiny operation that Amélie could manage herself gradually became a family endeavour involving her parents, husband and children.

The domaine remains exceptionally small. Its own current information describes approximately four hectares of vines, while other contemporary sources put the holding slightly above four hectares. More important than the precise figure is the scale: this remains an artisanal grower-producer where Amélie is closely involved with both vineyard and cellar. Harvesting is performed by hand.

The vineyards include important parcels of old vines, some dating to 1954. Amélie manages natural vegetation between the rows mechanically and follows a lutte raisonnée approach to vineyard treatments and amendments, including the use of manure and compost. Rather than pursuing a heavily interventionist farming regime, the emphasis is on maintaining the vineyard while allowing individual sites, grape varieties and vintages to retain their identities.

The white wines provide a particularly compelling introduction to Domaine Amélie Guillot. Grapes are whole-bunch pressed in a pneumatic press, followed by 24–48 hours of settling without additions before the juice moves to tank or barrel. Fermentation predominantly relies on indigenous yeasts.

Arbois Chardonnay is produced from old vines and traditionally spends approximately a year in oak on fine lees. The result represents the classic non-fortified Chardonnay side of Jura: texture and concentration balanced by the natural freshness that defines the region. The domaine's older Chardonnay bottlings have also demonstrated an ability to develop the nutty, mineral and savoury complexity associated with mature Jura Chardonnay.

The domaine's Savagnin moves decisively into the Jura's oxidative tradition. Fruit comes from vines dating to 1954, with fermentation in oak followed by approximately four years of ageing beneath a natural veil of yeast, or sous voile. This extended élevage develops the distinctive savoury, nutty and structured character for which traditional Savagnin is renowned.

At the pinnacle sits Arbois Vin Jaune, made from old-vine Savagnin. The wine ferments in barrel before undergoing six years of ageing under indigenous yeast voile, creating one of the Jura's most distinctive and age-worthy styles. Domaine Amélie Guillot therefore remains closely connected to the traditional oxidative winemaking that made the region famous long before the contemporary international fascination with Jura wine.

For those seeking a fresher expression, the domaine also produces Blanc Floral, a press blend of Chardonnay and Savagnin matured for a year in stainless steel. This offers a useful contrast to the sous-voile wines, emphasising fruit and freshness while retaining the distinctive varietal identity of the Jura.

The reds are similarly site-conscious. Amélie harvests the varieties on a parcel-by-parcel basis, aiming to preserve the connection between grape, terroir and vintage. Poulsard comes from the A la Fruitière lieu-dit in Arbois and is matured in stainless steel, while Trousseau En Tartot comes from a Molamboz parcel planted in 2001.

Particularly interesting is the domaine's Trousseau Vieilles Vignes, produced from a tiny seven-are parcel planted in 1954. Fermentation and maturation take place in stainless steel, keeping the focus on the old-vine fruit rather than oak. These reds capture another side of traditional Jura wine: relatively light in body compared with many French reds, yet capable of combining red and dark fruit, savoury complexity, acidity and fine tannin.

Domaine Amélie Guillot also maintains the broader traditions of the region through Crémant du Jura and Macvin du Jura. The Crémant combines Chardonnay and Savagnin, while the estate produces several interpretations of Macvin, including a rosé based on old-vine Poulsard juice fortified with aged marc.

What makes Domaine Amélie Guillot particularly interesting today is that it represents a very different face of the Jura from some of the region's newer natural-wine producers. This is a small, traditional grower domaine established three decades ago, working old vines and indigenous Jura varieties while preserving techniques such as long sous-voile ageing. The wines offer an excellent opportunity to explore both the fresh and oxidative traditions of Arbois through the work of a single artisan producer.

Shop Domaine Amélie Guillot wines online at Wine More Cellars Australia. Discover traditional Arbois Chardonnay, Savagnin, Vin Jaune, Poulsard and Trousseau with Australia-wide shipping and free delivery on eligible orders over $199.