Domaine Frédéric Lornet
While living in Paris, Bell had the opportunity to work the harvest in 1992 and learned of the beautiful and unique wines fro the Lornet family. Based in the heart of Arbois in the hillside village of Montigny Les Arsures. Fred is a second generation wine maker taking over the one hectare vineyard owned by his father Roger Lornet. Roger was also the Mayor of Montigny. Roger’s one hectare has become nearly twenty. Fred’s range of wines are focused, mineral driven wines.
Arbois Chardonnay Classique
The grapes are both hand and machine harvested. They (manual harvested portion) are destemmed and sorted, pressed and settle for 24 hours and inoculated with a yeast from the vineyards. The fermentation is at a low temperature over an extended period. This allows for a smoother richer mouth feel in the palate. The fermentation is split between temperature controlled stainless steel and 3000-liter foudre also retro fit for temperature-controlled fermentation. Lornet allows the wine to go through Malo at its own pace. The wine is bottled in the Spring after harvest. Lornet prefers to bottle early, he believes that trapping the aromatics early allows for longer bottle ageing. This process pushed the rich apple pear and quince with a wonderful oily texture expressing the layers of the soil striation.
Arbois Chardonnay Messagelins
100% Chardonnay from a single vineyard called "Les Messagelins" which is unique in its iron rich, red Marlstone soil. This unique non-oxidized version of chardonnay has been the standard bearer for mineral expression in Arbois since Lornet recognized its unique characteristics from the soil. The vibrant acidity wraps around the golden delicious apple and pear fruit with notes of ripe melon. A touch of toastiness completes the experience. A great, versatile wine for numerous pairings with fish, meat and fowl.
100% Savagnin "Ouillee" meaning topped off! This ~3000 liter production is destemmed, pressed and sent to foudre for temperature controlled fermentation. The wine is fermented slowly at low temperatures to insure the vibrant fruit characteristics come through. Lornet prefers to bottle wines in their relative youth to insure freshness of fruit character. The wine goes through ML and lightly filtered with diatomaceous earth and bottled in the spring after harvest.
This is a vibrant mineral driven wine which expresses it Marlstone-clay soil in its mountain setting. Figs, notes of curry and walnuts round out this food pairing maverick.
100% Ploussard, this orangy light colored grape is a powerhouse and not to be underestimated by its color! Deep wild fruit characteristics that scream of Strawberries and Raspberries dance on the plate while notes a freshly cracked pepper tickle the senses.
De-stemmed, cold soak macerated then fermented at a low temperature allows for extraction of as much color as these thinly skinned grapes permit and just the right amount of tannin to support but not overwhelm. A fun and exciting example of a pink, dry, massive red wine.
100% Trousseau form the Village of Montingny Les Arsures. Destemmed and macerated in 3000 liter Foudres with a five day pre fermentation maceration. Gentle pump-overs twice daily allow for excellent extraction and color in this thinned skinned varietal. Bright red fruits and warm earth tones are met with racy acidity to leave a lasting impression on your palate.
Crémant du Jura (NV)
100% Chardonnay bringing very ripe apples and pears to the aromas. Lornet uses the coolest vineyards for maximum acid to keep this bottle fermented bubbly bright and fresh! He manages to maintain the tiniest of bubbles in this delightfully refreshing sparkler.
Crémant du Jura Rosé (NV)
100% Ploussard "saignee" or bled from the stainless steel maceration tanks for making Lornet's still Ploussard. After years of experimenting with different vineyards and maceration times, Fred has finally come up with the prized Ploussard cremant. the powerful delicacy of the grape shows through with its dry, yet fruit driven character. The dryness of the wine balances nicely with the fruit driven ripeness of wild cherry and wild strawberry with notes of cracked black pepper. Light in color, not in body.