Domaine Tissot is a family run winery from the Jura region in France. Nestled between Burgundy and Switzerland, Jura is a mountainous area with high elevations. Most of the vineyards are south facing to maximize heat in the cooler climate, while retaining high acidity which gives the wines a freshness. Domaine Tissot was founded in the 1960’s and is now run by the husband and wife team of Bénédicte and Stéphane Tissot who farm their 46-hectare estate. Stéphane began at the winery in 1990 and has completely converted the winery to biodynamic wine making. Using native yeast ferments and minimal sulphur additions, Tissot focuses on highlighting the terroir expression of different plots. We are excited to get our hands on these gems. Quantities are very limited, so get them while you can!

DD – $59 / 750ML | $117 / 1500ML

Named after Stephane’s father, this wine is a blend of the three main red varieties of the region; Poulsard, Trousseau and Pinot Noir. Bright raspberry, cherry with floral and wild herbs, this wine can be served slightly chilled or with light fare such as roast poultry and mild cheese. This wine is available in magnum, which is convenient because you’ll definitely be craving more than one bottle of this wine.


Trousseau is a star varietal of the region and is gaining recognition worldwide. This red wine was kept on skins for 5 weeks and fermented in large 600L barrels. This is bright with punchy acidity. Red fruit and earthy spice dominate this quaffable wine, but nice soft tannins make this wine ideal with charcuterie and cheese.

POULSARD VIEILLES VIGNES – $62 / 750ML | $123 / 1500ML

Three parcels of old vines from 45-90 years old make up this wine, truly Vieilles Vignes! Vinified with only native yeast and no added sulphur. Notes of bright red plums, blood orange, a slight smoky character and fine tannins give it complexity but lightness. It is well suited to heartier dishes. This wine is available in magnum.


Single plot Savagnin grape from clay soils. Vin Jaune are similar to a fino sherry in that they are aged under a layer of flor, dead yeast cells, but not fortified a la sherry. The flor protects it from oxidation and provides nutrients. It is aged in barrel and not topped up which gives it great complexity as the wine will naturally evaporate over time concentrating the flavours. A more approachable style with notes of dried fruits, ginger and walnuts with a rich creamy palate.