Domaine Ganevat has been in the Ganevat family since the 17th century. The family grew grapes, made wine and produced milk for the famous local cheeses for many generations, and only stopped producing milk to concentrate on wine in the 1970s. Jean-Francois, the current proprietor, trained at prestigious Domaine Jean-Marc Morey in Chassagne before returning to the family’s 24-acre estate in 1998. The estate is biodynamic and Ganevat uses almost no sulfur dioxide. He makes a remarkable number of cuvees each year, usually between 35 and 40, and he makes both red and white wines. Known as “Fanfan” to his friends, he is considered something of a winemaking genius by those who admire Jura wines. Wine Advocate described him like this: “I’m willing to bet that he is the most accomplished French vigneron of whom most of my readers have never heard – and I write that in humility, because until two years ago I had never heard of him either…” The majority of Ganevat’s wines are white, either Chardonnay or Savagnin, and they earn ratings in the low- to mid-90s