Domaine des Cavarodes
ドメーヌ・デ・カヴァロッド
Purity and terroir-driven natural wines from Jura's rising star.
Domaine des Cavarodes is a natural wine estate founded in 2007 by Etienne Thiebaud in the village of Cramans, in the northern Jura, about 15km north of Arbois. Thiebaud, who trained at Domaine de la Tournelle, farms 4.5 hectares of vines ranging from 15 to over 115 years old organically, and is converting to biodynamics, ploughing with a horse and following the lunar calendar. His main plots include Les Lumachelles in Mouchard (just north of Arbois) and Guille Bouton in Arbois itself. Wines are made with minimal intervention -- hand-destemmed reds undergo semi-carbonic maceration and are aged in old barrels, often without added sulfites -- from Chardonnay, Savagnin, Poulsard, Trousseau and rare indigenous varieties such as Enfariné Noir.
Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for natural wine enthusiasts seeking authentic, low-intervention Jura wines with vibrant acidity and a strong sense of place.
Frequently Asked Questions
- Where is Domaine des Cavarodes located?
- The domaine is based in Cramans, a village in the northern Jura about 15km north of Arbois, with key vineyard plots in Mouchard and Arbois itself.
- Is Domaine des Cavarodes organic or biodynamic?
- Etienne Thiebaud has farmed organically since founding the estate in 2007 and is progressively converting all his vineyards to biodynamics, working with a horse and following the lunar calendar.
- Does Etienne Thiebaud add sulfur to his wines?
- Thiebaud follows a minimal-intervention philosophy, and many cuvées are made with no added sulfites, though this can vary by vintage and wine.
- What grape varieties does Domaine des Cavarodes work with?
- The domaine works with classic Jura varieties -- Chardonnay, Savagnin, Poulsard and Trousseau -- as well as rare indigenous grapes such as Enfariné Noir, sourced from old vines up to 115+ years old.
- What kind of food pairs well with these wines?
- Their vibrant, mineral-driven whites and juicy, tension-filled reds pair well with Comté cheese, roasted poultry, and delicate dishes such as sashimi or grilled fish.