Jeremy, Les cortis

The Impact:

⛰️ Size: 8 Hectares

🤝 Human Impact: 15-person harvest team for manual selection.

🌱 Philosophy: Certified Organic
Vineyard with rows of grapevines under a clear blue sky at Vignoble Les Cortis
Skip to results list
Portrait Jeremy Decoster from Domain Les cortis sitting in a vineyard with mountains in the background

The Story

Jérémy Decoster is a highly respected, first-generation French natural winemaker known for his work in the Bugey region of the French Alps, a small appellation located near the border of Savoie and the Jura.

Background and Training
Decoster, who originally hails from Paris, developed a passion for wine that led him to change his professional career. He is widely recognised for his hands-on experience and apprenticeship under some of the most influential names in the natural wine movement:
Alice and Olivier De Moor (Chablis)
Lilian Duplessis (Chablis)

His time working with these venerated producers laid the foundation for his commitment to minimal-intervention winemaking.

Philosophy

The domaine is entirely dedicated to organic and biodynamic farming to foster vibrant soil health and biodiversity. All work is done by hand. In the cellar, vinification is low-intervention, non-interventional, and characterised by:

Whole-Cluster Maceration (for reds)
Indigenous Yeasts
Minimal or no sulfur added (typically only a small amount is added at bottling to ensure stability).
Vineyard with rows of grapevines under a clear blue sky at Vignoble Les Cortis

The Vineyard: Les Cortis

Founded in 2016 by Isabelle and Jérémy Decoster, Domaine des Cortis covers 6 hectares at the crossroads of the Jura, Savoie and Burgundy regions. The domain favours co-planting; their vineyards teem with life, producing healthy grapes.

Cultivated according to biodynamic practices, Chardonnay, Altesse, Gamay, Mondeuse, Pinot Noir, Chasselas, and Corbeau are grown in five clay-limestone parcels.

The duo relies on natural fermentation to capture the vintage as sensitively as possible. They use simple vinification, with whole-cluster maceration, ageing in vats on fine lees, and, above all, no inputs other than a tiny dose of sulfur at bottling when necessary.

Handpicked, the grapes are pressed or placed in a vat to initiate fermentation and maceration.