This is one of Ganevat's myriad négociant cuvées, made using half Pinot Noir and Gamay, the rest a dizzying blend of obscure local red grapes such as Béclan (both Petit & Gros), Enfariné, Peurion and many more. The grapes are all from outside of the Ganevat domaine, but still within the Jura region - the only place you'll find these varietals, really. They are vinified in the 'semi-carbonic' style - whole bunches of grapes spontaniously ferment while sat in the pressed juice of other clusters. It creates a bristling, energetic wine that sits halfway between the juicy immediacy of a very young Beaujolais and the depth and complexity of a more serious Burgundian Pinot. Executed with trademark Ganevat aplomb, as you'd expect.
Ganevat comes from a long line of winegrowers, dating as far back as 1650, although the family supplemented their grape growing with a dairy that produced milk destined for the local cheese, Comté, until 1976. After working both for his father and for the prestigious Domaine Jean-Marc Morey in Chassagne- Montrachet, Jean-François returned to the Jura in 1998 to take over the family domaine. With only eight-and-a-half hectares under vine, the family had seventeen different local varietals planted of both red and white grapes—an incredible amount of variation to consider for holdings of such small size. For such a fervent perfectionist and insatiable lover of details as Jean-François, the decision to have the domaine certified as biodynamic was a natural choice.