Jacquère

Vine cultivation in Savoie traces back to the Roman invasion of Gaul around 50 BC, when Romans introduced winemaking to a region previously inhabited by Celtic, Gaulish, and Teutonic tribes. Jacquère has been cultivated in Savoie for centuries and was historically referred to as 'Mountain wine.' A major chapter in its history came after the catastrophic Mont Granier landslide of 1248, after which the vineyards were replanted. The modern era brought significant quality improvements in the 1980s through reduced yields and more careful, protective winemaking techniques.

• Roman vine cultivation in Savoie dates to approximately 50 BC
• Vineyards were replanted following the Mont Granier landslide of 1248
• Quality revolution occurred in the 1980s with yield reduction and protective winemaking
• DNA analysis confirmed Gouais Blanc as one parent; the second parent is still unidentified

Jacquère thrives in Savoie's alpine climate, characterized by cool continental conditions, cold winters, mild summers, and significant day-to-night temperature swings. These conditions slow ripening and preserve the grape's signature acidity. Vineyards are planted at elevations between 250 and 550 meters, with Apremont sites ranging from 290 to 500 meters. The soils are predominantly clay-limestone, calcareous scree slopes, marl, and glacial moraines, all of which contribute to the mineral character found in the finished wines. Jacquère is a high-yielding, early-budding variety that achieves full phenolic ripeness in mid-September.

• Grown at 250 to 550 meters elevation across Savoie
• Soils include clay-limestone, glacial moraines, and calcareous scree
• High-yielding variety with early budding and mid-September harvest
• Cool alpine climate preserves naturally high acidity and limits alcohol

Jacquère is the backbone of Vin de Savoie AOP and is the defining grape in two of Savoie's most important sub-appellations. Apremont and Abymes both require a minimum of 80% Jacquère. In sparkling form, it plays a central role in Crémant de Savoie AOP, where it must make up at least 40% of the blend, or 60% if Altesse is absent. The grape produces still and sparkling wines that are pale yellow, light-bodied, and dry, with high acidity and low alcohol levels that rarely climb above 11.5%. These wines are best consumed young to capture their clean minerality and vibrant citrus character.

• Minimum 80% required in both Apremont and Abymes
• Minimum 40% in Crémant de Savoie, rising to 60% without Altesse
• Produced as still and sparkling wines under Vin de Savoie AOP
• Best consumed young for peak freshness and minerality

Jacquère wines are defined by their lightness, freshness, and mineral precision. The aromas lean toward peach, green apple, freshly cut grass, citrus, and white flowers, reflecting the grape's gently aromatic, lightly scented character. On the palate, high acidity and low alcohol give the wines an alpine crispness that pairs naturally with the rich, melted cheeses of the region. The wines are not built for long aging and show their best qualities in the first few years after release.

• Aromas of peach, green apple, citrus, white flowers, and fresh-cut grass
• Pale yellow color with light body and high acidity
• Low alcohol, rarely exceeding 11.5% ABV
• Clean mineral finish; best enjoyed young