Previously known as Les Chais du Vieux Bourg, Lulu Vigneron is introducing a new look for Ludwig’s wines. The winery has completed a full conversion to 100% organic viticulture and believes the occasion deserves a modern name and label. Ludwig Bindernagel is know to his friends and colleagues as Lulu, so this affectionate nickname was the natural choice for the winery.

Ludwig Bindernagel, from Bavaria, and Nathalie Eigenschenck, from Paris, started their journey into wine in 2000. Neither of them had any experience or formal education as winemakers prior to opening their own winery, nor did they come from vigneron families. Ludwig studied viticulture remotely while working as an architect in Paris, and ultimately decided to leave to pursue his passion for viticulture and wine production. Ludwig had fallen in love with Burgundy, and completed time working with a good friend in Saint Aubin. He had initially hoped to purchase land there, however due to financial constraints, the family found that the Jura proved significantly better suited for them. This led to the purchase of Les Chais du Vieux Bourg (now Lulu Vigneron) in 2000. Their first vintage came shortly after in 2002.

The original vineyard is about 2.5 hectares in Arlay, in the centre of the Jura, and Ludwig has since expanded the estate to include vineyards in Poligny, l’Etoile and the legendary Château-Chalon. Their vineyards are all organic and they do not use any insecticides, chemical fertilizers or machinery. They are currently going through biodynamic conversion for all vineyards and hope to achieve certification by the 2019 vintage. The soil is very unique, with two marly layers and a calcareous stratus, which is rich in fossilized oysters. Vine age varies from new vines of Trousseau that replaced his previous holdings of Pinot Noir to 55-year-old vines of Savignan.

Ludwig’s motto “the wine is made in the vineyard” is exemplified by the fact Ludwig works with the vines every day. He has a completely natural approach to wine making with a dedication to a non-interventionism and an affinity for making wine in a traditional style. He only takes the best clusters during selections, and uses almost mad pruning techniques to keep yields as low as possible. Ludwig’s fermentations are done at very low temperatures, lengthening the process for up to two years. This helps create very complex wines with depth and layers.

These have always been some of our favourite wines. We get a small allocation each year and are delighted to share these mineral beauties with you.