Macvin du Jura is one of the region’s most traditional and least understood wines—a fortified vin de liqueur made by blending fresh, unfermented grape must with aged Marc (eau-de-vie) from Jura grapes, then aging the blend for a few years in barrel.
Michel Gahier’s version is based on Chardonnay must, fortified with his own house-distilled Marc, and aged in old oak barrels for around three years before bottling. The result is sweet but structured, with about 16–17% ABV, and a flavor profile that bridges dessert wine and digestif.
On the palate, expect notes of baked apple, toasted walnut, orange peel, spice, and caramel, with an oxidative, nutty edge and warm, gently grippy finish. It’s non-vintage, as is traditional, and always made in small quantities.
Serve it cool, not cold, alongside aged cheeses (especially Comté or blue cheese), tarte Tatin, or even foie gras. It’s also excellent solo, as a post-dinner sipper.
