Born in 1966 in Pupillin, Jean-Michel Petit is a discreet winemaker but recognized as a talented craftsman. In his youth, he worked with Pierre Overnoy who gave tasting courses to the future winemakers of the Arbois-Pupillin area. Jean-Michel vinified his first vintage in 1990 from vines inherited from his parents. He met Christian Barnéoud (soil scientist, specialist of the grape variety – terroir adequacy) and Michel Campy, the geologist specialist of Jura terroirs. It is by his friend Pascal Clairet, that he acquires the conviction to officially convert his estate to organic farming (2012). With his neighbour Julien Mareschal from Domaine de la Borde, he learns about biodynamics and applies Pierre Masson's teachings. Driven by the desire to make terroir wines, the winemaker invests a lot of work in the vineyard. Since 1994, his wines are fermented with indigenous yeasts. Jean-Michel has restored an old winegrower's house to vinify and age his wines. The building is made of cut stone and only noble materials are used: stainless steel is nowhere to be seen. Only vats and demi-muids are used for the vinification and maturing of the wines. Sulfur doses do not exceed 35 mg/l of total SO₂. His son Léo is gradually taking over and is already starting to vinify vintages on his own.
Made from chardonnays or savagnins, the various white wines of the estate highlight the personality of Pupillin’s terroirs, that strongly characterize the wines: Triassic marls (red or iridescent) dated from -252 to -201 million years ago and Lias marls (Lower Jurassic) aged from -201 to -174 million years ago.
The Jurassic Arbois-Pupillin is a blend of Chardonnays from two terroirs, La Marcette, lower slope on red marls of the Triassic, and Caillot on limestone talus of the upper slope. Aged between 18 to 24 months in 400-litre barrel. A pleasant white wine which can display, depending on the ageing duration, an oxidative twist.
The 1966 Arbois-Pupillin, vinified by Léo, is made from chardonnays planted in 1966. A rich and creamy white wine (aged in wood), with a fine mineral tension.
Arbois-Pupillin Vianderies: from one of the best chardonnay terroirs of the village (gravel on marl). A white wine aged in demi-muids with a mineral reduction, buttery and toasted notes, which requires a little time for everything to settle before revealing its brightness.
Les Terrasses Arbois-Pupillin: is a topped-up savagnin planted on soils of bituminous schist and Triassic marl. This cuvée regularly produces a broad savagnin, full of fruit, balanced by a sharp and saline acidity.
The arbois-pupillin savagnin (veil). Often made of a blend of vintages, this oxidative cuvée is elegant and appealing with a complex expression reminiscent of walnut, orange and sherry fino. A definite superb match with white meat with spices (vadouvan, curry) or poultry with morels.
