COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Trousseau
PRODUCER
Les Dolomies
REGION
Jura
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Les Dolomies was established in 2008 by Céline Gormally in the Jura region of France, later joined by her husband Steve in 2016. The estate's name pays homage to the magnesium-rich dolomitic limestone soils characteristic of their vineyards in Passenans. Céline honed her craft under the mentorship of legendary Jura producers Julien Labet and Fabrice Dodane, adopting an "ouillé" (topped-up) style to preserve pristine fruit and mineral clarity. In 2017, they chose to withdraw from the Côtes du Jura AOC to make wines under the Vin de France designation, granting them complete creative freedom. The whimsical name "Bordel c'est bon" ("Damn, that's good!") and its cartoon label are a tribute to their late friend Gabi, a cartoonist for Le Monde, whose favorite exclamation of joy became the wine's identity.
ALCOHOL
13.0%
AVG. PRICE
€49
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
The wine's name and label are a tribute to the winemakers' late friend Gabi, a cartoonist for Le Monde who coined the phrase.
Fact 02
Céline Gormally voluntarily left the Côtes du Jura AOC in 2017 to secure absolute creative freedom under Vin de France.
Fact 03
The grapes are 100% destemmed by hand, and the wine is aged in neutral Burgundy oak barrels previously used for Meursault.
FOOD PAIRING
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WINE MAKING PROCESS
The 2023 vintage of Bordel C'Est Bon is crafted from 100% Trousseau grapes grown in the "Les Combes" plot on Triassic red marl soils. The vineyards are farmed using certified organic and biodynamic practices. Grapes are hand-harvested with strict selection. In the cellar, the grapes are 100% destemmed by hand. Spontaneous fermentation is initiated using indigenous yeasts via a "pied de cuve" technique. Maceration is kept short at just one week to emphasize a delicate, low-extraction profile. The wine is vinified without any added sulfur, and is bottled unfined and unfiltered with only a minimal, homeopathic dose of sulfur at bottling for stability. It is aged for approximately 10 to 11 months on its fine lees in neutral, older Burgundy oak barrels sourced from Meursault.
