Clear, intense and pretty ruby red colour. Nice nose, with aromas of small fruits associated with toasted notes. Mouth already very pleasant with a fleshy attack, ample and unctuous. It has ripe and coated tannins. Long finish.
A powerful, strong and complex Arbois.
Reception of the manual harvest, with sorting on sorting table. Total maceration of 12 days in thermoregulated stainless steel tank. Followed regularly throughout the fermentation, incorporating some pumping and pigeage. At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees.
15% of the blend, ageing in stainless steel tanks allowing to keep the crisp fruit of the vines. 25% of the blend, ageing for 5 - 6 months in wooden tun, allowing to enlarge the aromatic palette, without bringing wood. 60% of the blend ageing in 1-5 years oak barrels. Burgundy barrels (228L) of French origin mainly, but also of Caucasian origin, of light heating.
This careful and controlled breeding allows to harmonize the integration of the aromas of wood and wine.
Bottled in summer 2017, following a light filtration.
5 to 8 years.
Service temperature: 14 to 15 ° C.
The 225 hectares in production took a month to harvest, from 14 September to 14 October, and the weather was ideal. The first grapes to be picked were those for the Crémant du Jura, which made up the lion’s share this year with a big boost in production thanks to the exceptional quality of the grapes. The Chardonnay, Trousseau and Poulsard for vin de paille were next, and then from 21 September onwards, the pickers turned to the Pinot Noir and Savagnin, and the remaining Chardonnay, Trousseau and Poulsard. The grapes were in exceptional health across all varietals, and the first tastings promise a magnificent vintage with good acidity, lovely colors for the reds, and crisp, pure whites.
Pinot Noir 94% - Poulsard 6%
Besides the world-famous Pinot Noir, the Jura has the wealth to hold two native varieties: the Trousseau and the Poulsard or Ploussard. The latter, whose origin goes back to the 14th century, gives big black grains with a very fine skin that produce very clear wines where the impression in the mouth is to drink grape juice. The Pinot Noir, meanwhile, would have arrived by the lords of Arlay via Burgundy around the 15th century.