Why it matters
The producer
Guillaume d'Angerville began looking beyond Burgundy after becoming captivated by Jura's character. The search for great terroirs began with help from geologist Yves Hérody in 2007. The project became Domaine du Pélican in Montigny-lès-Arsures, with Margot d'Angerville joining her father in leading the domaine in 2024.
The domaine works across Jura's red and white grape varieties. Its approach combines biodynamic farming with a cellar built for Arbois wines, linking the d'Angerville family's Burgundy starting point to a different region, appellation and set of grapes.
Place and vineyards
Where the wines begin
Domaine du Pélican is installed in Montigny-lès-Arsures under the Arbois appellation. François Duvivier describes two kinds of ground in the domaine's vineyards. A limestone corniche gives wines similar to those of Burgundy but with more acidity. Clay rich marls give wines with power and extraordinary minerality.
Wines to know
The range in view
The red wines use Trousseau, Poulsard and Pinot Noir, while the white wines use Savagnin and Chardonnay. The range moves between the limestone wines described through extra acidity and the clay rich marl wines described through power and minerality.
Trois Cépages has a documented cellar sequence. It ferments in vat, undergoes a one week maceration, then ages for 10 months in neutral 228 litre barrels before bottling. Maceration keeps grapes and liquid together so colour and tannin can be drawn out, while neutral barrels contribute little oak flavour.