The Badoz family have been vignerons in Poligny, in the heard of Jura since 1659, transferring traditional winemaking techniques and local know-how from father to son for more than 10 generations. In 1970 Bernard Badoz set about a varietal re-planting programme to match varietals with the different soils found in the ‘Roussots’ vineyards of the family domaine. This rigorous work enabled him to develop high end wines combining an expression of grape varietal with that of terroir. In 2003 his son Benoit took over and brought about further changes and new wines which further improved the overall quality.

The Jura is a small, characterful wine region in eastern France, nestled between Burgundy and the Swiss border. Lying in the foothills of the Jura Mountains, the vineyards sit at elevations of 250–450 metres and experience a cool continental climate with cold winters and warm, often wet summers. Historically, its northerly latitude meant ripening could be a challenge, but in recent years climate change has brought increased warmth and more frequent droughts, creating new pressures such as water stress and the threat of spring frost due to earlier bud-break.

The region’s varied soils are dominated by marl and limestone, with pockets of clay, and these contribute to the distinctive mineral character of Jura wines. Five grape varieties are permitted: the reds Poulsard, Trousseau and Pinot Noir; and the whites Chardonnay and the local Savagnin.

The Jura is best known for its traditional oxidative styles, notably Vin Jaune, made from Savagnin and aged under a veil of yeast (voile) for a minimum of six years. These wines are powerful and nutty, with flavours of walnut, curry spice and dried fruit. However, increasingly producers are making fresher, non-oxidative styles of Chardonnay and Savagnin, with notes of apple, citrus and saline minerality. Light reds from Poulsard and Trousseau offer delicate red fruit, floral aromas and savoury spice, often with striking personality and freshness.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.