Dorbon has three hectares of organically tended vines on prime south-facing slopes above his home village of Vadans; a horse to help him plow; and a subterranean 16th-century cellar in which his soulful wines slowly take shape. Dorbon and Michel Gahier are close friends and share a certain combination of dyed-in-the-wool Jurassien spirit and boundary-pushing thoughtfulness. Vadans, a sleepy little village even for the Jura, contains soils of yellow marl, which tend to produce reds of great finesse and whites of chiseled complexity, and Dorbon’s wines follow suit; yet, like the greatest wines in the region, they are both deeply evocative of place and distinctly Joseph’s own. He works his land without chemicals, plows by horse—a difficult practice which he learned from his uncle—and harvests by hand. His cellar practices are minimal and steeped in Jura tradition: spontaneous fermentations without temperature regulation; aging sous-voile for his white wines; minimal (and sometimes no) additions of sulfur; and bottling of the white wines only after significant time in cask.