There was a lot of drama on Thursday’s stage, from torrential downpours early in the day to a devastating high-speed crash less than one kilometer from the finish. Here you go:

What to Expect on Friday

The peloton heads northeast through the region of Jura, on a long (208 km) trek from Dole to Belfort. It’ll be flat most of the way, with two categorized climbs stacked at the very end: the Cat 3 Col des Croix followed immediately by the Cat 1 Ballon d’Alsace, which rises to 1,200 meters. Then it’s a quick descent to the finish line.

My gut says it’s an opportunity for a breakaway group. But then I remember how stingy the GC teams have been thus far: few such efforts have been allowed to succeed. More likely, in my opinion? On the final climb, Tadej distances himself from his rivals, then blows them to smithereens on the precipitous descent. Should be fun to watch!

Wine Recommendation: NV Crémant du Jura Brut Zero from Domaine du Montbourgeau ($35; 12.5% abv)

Today we’re skirting the Alpine region of Jura, home to unique grape varieties and styles of wine. Crémant is a sparkling wine made via the same method as Champagne, in which the second fermentation (the one that makes the bubbles) happens in the bottle. Eight regions in France have appellations dedicated to the production of crémant, each with its own rules and guidelines.

According to the Comité International des Vins du Jura :

The AOC Crémant du Jura was established 1995 and covers the same areas as Côtes du Jura, Arbois, Château-Chalon and Etoile. Authorized grape varieties are Poulsard, Pinot Noir, Trousseau, Chardonnay and Savagnin. For Crémant du Jura Blanc, Chardonnay, Pinot Noir, and Trousseau must comprise at least 70% of the blend. For rosé wines, the blend must be at least 50% from black grapes. The grapes, which must be harvested by hand, are transported in open crates, and pressed by whole bunches. Since its creation in 1995, the production of Crémant du Jura has grown steadily to reach about 16% of the total AOC production in the Jura, on an area of 282 hectares, or 17,300 hectolitres on average per year.

About Domaine de Montbourgeau

Founded in 1920 by Victor Gros and now run by his granddaughter Nicole Deriaux, Montbourgeau’s nine hectares lie in L’Etoile, which is named for the many starfish shaped fossils found in the soil. Vineyards are planted to Chardonnay, Savagnin, Poulsard, and Trousseau. Grapes are harvested by hand, and the wine is made in the cellar, underneath the family home.

Tasting Notes

This wine is 100% Chardonnay, grown on clay and limestone soil.

Color: Pale gold

Nose: Fresh lemon, yellow apple, orange peel, and pear; a light floral note with hints of sweet mint, hay, brioche, and cream.

Palate: Lovely yellow fruit (apple, pear); lemon and pink grapefruit, white pepper. The long finish has notes of dried citrus peel. Normally I’m not a big fan of zero-dosage wines: I find them a bit austere and sometimes tough on my palate. Not this one, though! The ripeness of the fruit is gorgeous, and I’m glad it shines through without any help. A delicious sip that won’t break the bank. 

Enjoy Friday’s gentle introduction to the Alps. We’ll be there all weekend, with some of the steepest climbs on this year’s Tour on the agenda. I’ll be back tomorrow with a plan for Saturday’s race and another wine for you to try.