Stephane and Benedicte Tissot produce not just some of the great wines of Jura, but some of the great wines of the world.  Stephane comes from a family of grape growers that long practiced organic viticulture, even through the chemical farming revolution of the latter half of the 20th century.  He began making wine himself in the 1990 vintage and over the course of his career he gradually shifted to natural wine making techniques: native yeast fermentation, minimal intervention in the cellar, whole cluster fermentation for reds, little to no sulphur additions, and even using grape juice rather than liqeur de tirage to start secondary fermentation on the sparkling wines.  Along the way he met Nicolas Joly, famed biodynamic winemaker of Savennieres, and converted fully to biodynamic viticulture in the late 90s. 

Sourced from a single parcel on clay-limestone soil and fermented with native yeast and aged in used barrel for two years before bottling without any sulphur added throughout the process.

From the importer: "En Barberon Chardonnay opens with an inviting nose of yellow flowers, jasmine,
nutmeg, saffron, backed by dried herbs and subtle smoke. On the palate, it is dense and textured,
with mandarin, pear, and baked apple, lifted by touches of honey, beeswax, and a fine saline streak.
Really long finish. Drink through 2038."