A 13th-century estate on the site of an old Carthusian monastery and now famous for its delicious Jura specialities, Domaine Pignier is as charmingly old-school as them come. Upon taking over the estate in 1990, siblings Marie-Florence, Antoine, and Jean-Etienne decided to return to the quality-focused farming practices of their grandfather. Seeing the family’s vines revitalised, as well as a huge increase in biodiversity, they committed their 15ha of vineyards to organics, with biodynamic conversion to follow in 2002. Made from local grapes Savagnin, Chardonnay, Poulsard, and Trousseau and fermented with native yeasts, Pignier’s wines are aged in a combination of barrels, demi-muids, amphorae, and concrete eggs in their remarkable gothic cellars.
