Domaine André & Mireille Tissot "Indigène" Cremant de Jura Brut
Robert Parker's Wine Advocate
This is a unique and unusual wine: Vin de Paille is used as the starter for the fermentation which is very long, six to seven months, as he’s using more and more of his own yeasts for the sparkling wines; because he feels if everybody used the same yeasts from Champagne, the wines would be very similar. He also uses Vin de Paille for liqueur de tirage for the second fermentation in bottle, and the wine ends totally dry. So he estimated that he has around two euros worth of Vin de Paille in each bottle of Indigéne. The long fermentation gives the wine a different creamy character -- a texture rather than a flavor -- and the wine has a lot more complexity and depth, a little more like the petillant naturel in taste. There is great acidity and good integration of the carbonic. The bottle we tasted and the current release is from 2013. He feels Crémant is good when young (18 months) or very old, 5-6 years... Stéphane Tissot is one of the leaders of quality Jura wines, and in my opinion, the producer that has seen a fastest improvement in the last few years. He and his wife Bénédicte have a portfolio of wines that keeps growing. He routinely salutes you with a 'Bonjour, la vie est belle!' while he shakes your hand energetically, and from there on it's non-stop. I suspect he's hyperactive. He is a great winemaker, a great host and a fun guy. Highly recommended. (LG)
Pale gold. Complex aromas of ripe citrus fruits with suggestions of anise, brioche and white flowers. Sappy and expansive, Indigène is essentially the same base wine as the Extra Brut but is made using Vin de Paille to start the secondary fermentation. Offering almost honeyed tangerine and pear flavors, with nuances of smoky minerality, it gains weight on the finish. Although it tastes sumptuous and gently sweet, it is actually bone-dry with less than one gram per liter of residual sugar. (JP)
Fruity with apple and pear, this wine has light acidity and a light mousse. A touch of toast and delicious zesty orange texture give complexity. It makes a perfect apéritif wine.
Powdered ginger, yellow apple and graham cracker notes mix in this rounded, open-knit sparkler, with a lingering hint of dried pear fruit on the broad finish. (Web Only—2015)
When Stéphane Tissot returned to the family domaine he converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making, and hitherto unthought-of products. Who but Stéphane would have contrived the notion of conducting a secondary fermentation on yeasts from his Vin de Paille? The result is fascinatingly different - fruitier, deeper, more mysterious - and has quickly developed a cult-like following. This is the model that he intends to follow in the future.