Allante Boulanger is an estate named after Christian Allante and Matthieu Boulanger, two friends who worked together at Domaine Labet for over 15 years and decided to launch their own project initially for personal consumption. The pair gradually acquired parcels as opportunities arose, creating in a few years a 3.2-hectare vineyard situated between Rotalier and Gizia, in southern Jura.
The vines, planted on gentle slopes around 300 metres altitude and mainly facing south and west, root themselves firmly in limestone marl soils and are cultivated according to biodynamic principles. The vineyard is planted with Savagnin, Chardonnay, Poulsard, Gamay and Pinot Noir. They also cultivate some vines of the nearly extinct Petit B, which adds a wild note to their blend. These are pure juice wines, barrel-aged extensively, guaranteed to keep people talking for some time.
Christian and Matthieu each built a winery in their respective villages of Rotalier and Gizia. Vinifications are natural, beginning only with native yeasts and with no added inputs, particularly no added sulphites. The whites are generally vinified as whole clusters while the reds are destalked by hand before being pressed slowly and gently. Ageing takes place in old barriques. The wines are neither fined nor filtered, and bottling is done by hand.
Today, wines from this estate are especially sought after by lovers of Jura’s fine natural wines, distinguished by their generosity and vibrant tension.

Christian Boulanger and Matthieu Allante took over the plot where this wine is from in 2005, their first adventure together. Situated in the village of Maynal, on red marl soils above limestone scree, Jean François Ganevat had previously worked the plot. The two wine makers look after 90-year-old Chardonnay vines there. Grown using biodynamic methods, they harvest the grapes by hand before they are fermented in demi-muids (600-litre barrels) for about ten years. The wine is made without additives, without sulphur, and only using natural yeasts. It is matured on its lees for 24 months before being bottled without fining or filtration.
Phenomaynal is definitely well named given that it is infinitely delicious and elegant. Notes of green apple, nectarine and a strong minerality, reminiscent of wet stones, rise from the glass. An underlying tautness fills the palate before moving into a beautifully bitter finish. An enormous success!