LA FERME DE JEANNE

Bugey

La Ferme de Jeanne is a small, organic domaine situated in the Bugey region, between the Massif Gran Colombier and the right bank of the Rhône River. This is a wild and rural part of France not internationally famous for its wines, but maintains a loyal group of followers. Bugey only received AOC status in 2009, which was a significant step in proving to the broader wine community that its elegant, expressive wines deserved to be taken seriously. The estate was founded in 1981 by the Balsollier family, a local farming family, who planted grapes, cereals, and other fruits. They also had an ancient basket press on the farm and used it to produce small quantities of wine, which was sold at markets and to locals for the next 15 years. Yves Balsollier eventually became so well-known for his delicious and inexpensive wines, that him and his wife Jacqueline became full-time vignerons in 1995. 

In 2011, Monsieur Balsollier decided to retire, and eventually agreed to sell the domaine to Regis and Lynn Bernard. Regis, a lawyer from Paris, had been enthralled by wine and nature from a young age and had been looking for a project to take over for years. They have permanently in the local village, enmeshing themselves in local life. Regis now serves on the town council. The couple brought on Nadège Allouch as winemaker to run all aspects of product. She previously worked in multiple countries, as well as stints in Burgundy, Alsace, Côte-Riotie, and Bordeaux before settling in Bugey. 

Their vision for the domaine has always been a full conversion to biodynamics. However, they believed that a full conversion to organic farming was an important first step before a full conversion could be completed. The vines are all now fully organic, and they are in the process of securing biodynamic certification. In the cellar, Nadège works with minimal intervention, with a maximum of 30mg/l of SO2 added only when necessary. No other additives are used in the wines. The wines are humble, country wines, with a liveliness and freshness that evokes the beautiful region from which they hail

Domaine Overview

Name of Domaine: La Ferme de Jeanne

Year Founded: 1981

Winemaker: Nadège Allouch

First year at Domaine: 2018

Winemaking Style: Low intervention, natural

Location: Flaxieu, Bugey

Total HA: 9 ha

Number of Workers: 4

Grapes: 60% Chardonnay, 20% Gamay, 6% Mondeuse, 6% Jacquère, 4% Pinot Noir, 2% Molette

Farming: Biodynamic (in conversion)

Bottles produced/year: 30,000

Wines

  • Region: Bugey

    Appellation: Bugey

    Color: White

    Grapes: Jacquère

    Soil/ Terroir: From a .75ha parcel located on the Coteau de Pommont in Flaxieu. Sandy loam soils.

    • Average Vine Age: 27-42 years

    • Farming Practices: Biodynamic (in conversion)

    • Vinification: Old fashioned vertical press. Only indigenous yeasts are used. The wine completed

    malolactic fermentation. Vinified in fiberglass tanks. SO2 added at racking after fermentation and at bottling, no other inputs.

    Aging: 7-9 months in fiberglass tanks

    Fining/Filtration: none

    SO2: 20mg total

    Alc/Vol: 11%

  • Region: Bugey

    Appellation: Vin de France

    Color: Red

    Grape: Mondeuse

    Soil/Terroir: From various parcels of younger vines situated in and around Flaxieu.

    Farming Practices: Biodynamic (in conversion).

    Vinification: 2 week maceration in fiberglass tanks.

    Aging: aged in fiberglass tanks for around 6 months.

    Fining/Filtration: None

    S02: 10mg total

    Alc/Vol:

  • Region: Bugey

    Appellation: Bugey

    Color: White

    Grapes: Chardonnay

    Soil/Terroir: From two parcels totaling 5.6ha: one located on the Coteau de Pommont in Flaxieu and the other in Magnoles to the norther of Flaxieu. Clay-limestone soils.

    Average Vine Age: 27-42 years

    Farming Practices: Biodynamic (in conversion)

    • Vinification: Old fashioned vertical press. Only indigenous yeasts are used. The wine completed

    malolactic fermentation. Vinified in fiberglass tanks. SO2 added at racking after fermentation and at bottling, no other inputs.

    Aging: 7-9 months in fiberglass tanks

    Fining/Filtration: none

    SO2: 11mg/l total

    Alc/Vol: 13%

    Number of bottles produced:

    Tasting Note: Elegent nose, white flowers and orange peel. Full and round palate with citrus notes.

    Nice freshness on the finish. Great with grilled white fishes or meats, cream and mushrooms, frog legs, fondues, or for an apéro.

  • Region: Bugey

    Appellation: Bugey

    Color: Red

    Grapes: Gamay

    Soil/ Terroir: From a 1.76 ha parcel located on the Coteau de Pommont in Flaxieu. East and west exposure. Clay-limestone soils. 2018: excellent crop, with healthy and even clusters in the Gamay parcels.

    Average Vine Age: 27-42 years

    Farming Practices: Biodynamic (in conversion)

    Vinification: Hand harvested into 15kg crates. Whole clusters are then macerated in fiberglass tanks for 7 days before pressing. Only indigenous yeasts are used. Small amounts of SO2 are added at racking and bottling.

    Aging: 7-9 months in fiberglass tanks

    Fining/Filtration: none

    SO2: 25mg total

    Alc/Vol: 1 2%

    Number of bottles produced:

    Tasting Note: Gourmet, ripe fruits on the nose. Light, red fruits, blackberry, and strawberry on the palate. Ample mouthfeel and supple tannins, without being weighty. Pairs well with terrine, charcuterie, crozets, white meats, and cheeses.