Winery Information, Wines & Vintages
France: Jura
Arbois
Domaine Frédéric Lornet
After much success as a wine grower selling his fruit to a négociant for over 20 years, in 1974 Frédéric Lornet crossed over the other side and began bottling his own wine.
Today, Lornet and his wines are at the forefront of the Jura's wine industry consistently ranking as one of the regions's best producers. Lornet's artisanal style is aimed at producing classic wines using organic and biodynamic methods both in the vineyard and in the winery.
Winemaker: Frederic Lornet
Wines:
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Crémant du Jura Blanc de Blanc NV ITEM # BA1013 Varietal: 100% Chardonnay |
Viticulture & Vinification Notes: Grapes are hand-selected. Methode traditionelle. |
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Crémant du Jura Brut Rosé NV ITEM # LBR
Varietal: 100% Ploussard |
Viticulture & Vinification Notes: Methode traditionelle. The wine is aged 9 months. |
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Chardonnay Cuvée Messagelins 2007 ITEM # LCM07
Varietal: 100% Chardonnay |
Viticulture & Vinification Notes: The Cuvee Messagelins comes from vines with 35 years of age or older. The fruit is sourced from 35 year old vines. Grapes are destemmed and pressed before fermentation in stainless steel tanks. The wine spends 6 months sûr lies with regular stirring. The wine is racked and then transferred to 3000 litre oak foudres for a minimum of one year. The wine is lightly fined and then filtered with diatamatious earth. Estate bottled. |
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Naturé 2009 ITEM # LN09
Varietal: 100% Savagnin |
Viticulture & Vinification Notes: The fruit is sourced from vines with an average age of 40 years. |
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Vin Jaune 2002 ITEM # LOYW02 Varietal: 100% Savagnin |
Viticulture & Vinification Notes: The fruit is sourced from 40 year old vines. 100% destemmed and fermented in foudres of 3000 litres. Wine is left on its lees until the following spring, when it is racked and transferred to 228 litre barrels. the oak barrels are filled, stoppered and left to age without topping off for six years and three months minimum by appellation law. A voile develops (yeast layer) on top of the aging wine both protecting the wine and adding flavor to it. The wine is neither fined nor filtered and has an amazing aging potential. Once a bottle is opened it can be saved for up to a month before losing the slightest flavor. |
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Eau de Vie de Marc de Jura ITEM # BA 1010A |
Viticulture & Vinification Notes: Grape must is distilled and aged in oak. |
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Ploussard 2009 ITEM # LPL10
Varietal: 100% Ploussard |
Viticulture & Vinification Notes: The fruit is sourced from 30 year old vines.100% destemmed, fermented in temperature controlled stainless steel. Regular punching down and easy pumping over of the cap extracting the fruit quality without the astringence. The wine is racked after six days before spending 6 months in foudres. (Ploussard is a grape that is indigenous to the Jura and called the "Rosé d'Arbois.") |
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Trousseau 2006 ITEM # LART06 Varietal: 100% Trousseau |
Viticulture & Vinification Notes: Fermented in a foudre and then barrel aged for 1 year in French oak. |
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Trousseau X des Dames 2005 ITEM # LTX05
Varietal: 100% Trousseau |
Viticulture & Vinification Notes: The best bunches are hand-picked from “La Parcelle des Dames”. Juice is fermented in a foudre and then barrel aged for at least one year in French oak. |
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Pinot Noir 2009 ITEM # LPN10 Varietal: 100% Pinot Noir |
Viticulture & Vinification Notes: Fermented in a foudre and then barrel aged for at least one year in French oak. |
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Vin de Paille Half Bottle 2003 ITEM # LVDP03 Varietal: Blend of Ploussard & Savagnin |
Viticulture & Vinification Notes: The fruit is dried for fourmonths on straw mats to dehydrate the grapes. It is then lightly pressed (10 kilos of fruit for one litre of wine) and aged in small old oak barrels for 3 years, with regular topping off. |
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