The French writer Stendhal once wrote, “A very small degree of hope is sufficient to cause the birth of love”. In 2019, amidst the emergence of the COVID-19 pandemic, it took more than a small degree of hope for two winemakers, friends since their student days, to embark on a collaborative venture they baptized Croix & Courbet.
This collaboration between David Croix from Burgundy and Damien Courbet from the Jura focuses primarily on the Savagnin grape. Their approach diverges from the traditional oxidative vinification methods typical in Jura (sous voile). Instead, Croix & Courbet choose to champion the non-oxidative style (ouillé) of Savagnin, which highlights the floral and diverse characteristics of the grape and the terroir of the Jura.
Croix & Courbet aligns with organic viticulture for all their grape sourcing. The grapes that are processed at the estate are grown on the terroirs of Arbois, Passenans and Château Chalon. The vineyards are managed with a strong commitment to organic farming methods, enhancing the natural expression of the terroirs. This includes minimal intervention and the use of ambient yeasts for fermentation. The winemaking process involves lightly crushing and pressing whole clusters, followed by ambient yeast fermentation and aging in used barrels (228L or 500L) or cement eggs.
David and Damien have seamlessly blended their expertise from Burgundy and Jura, creating wines that are as dynamic and unique as their partnership. Their commitment to organic farming and minimal intervention allows the expression of Savagnin in each vineyard to shine, resulting in wines that are vibrant, floral, and exquisitely balanced.
