ARBOIS PINOT NOIR 2021

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Grape Varieties

Mainly (90%) made from Pinot Noir with a touch of the local Trousseau (10%) grape to bring the typical notes of the Jura vineyards. In fact,

Pinot Noir is often blended with other varieties in the Jura vineyard, for its flavour and cellaring potential. Planted since the 15th century on gravelly soil, it is often the first vine variety to ripen in the Jura.

Trousseau is an old local, late-fruiting and demanding vine variety from the Franche-Comté area. Trousseau requires light, gravelly, warm soil. It brings the peppery and spicy flavours to the wine.

Tasting notes

A beautiful, limpid dress with a very intense ruby colour. The nose is pleasant, straight and fine, with delicate fruity notes. In the mouth, it is a round, supple and velvety wine with a very present fruit. In addition to the traditional Pinot Noir characteristics (red fruits and tannins elegance), this Arbois offers more spicy and greedy aromas brought by the Trousseau.

Food and wine paring

Drink with mountains charcuterie and delicatessen, Bündnerfleisch, smoked ham and sausages, but also grilled or roasted meats, prepared dishes, and of course with a great plate of French Jura cheeses!

Serving suggestions

Serve at temperature of 14 to 15°C (57-59°F).

Ageing potential

5 to 6 years.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometers between Burgundy and Switzerland, in the eastern France.

The Arbois AOC is the oldest and largest of the Jura's four geographic AOCs. In particular, it was France's first AOC (created in 1937). Its name originates in the Celtic words "ar" and "bois" that would mean "fertile land".

Winemaking

Reception of the manual harvest, with sorting on sorting table. Total maceration of 12 days in thermos-regulated stainless steel tank. Followed regularly throughout the fermentation, incorporating some pumping and pigeage (punching). At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees.

Ageing in stainless steel tank for 8 months. Then the wine is blended with a touch a Trousseau (10%) to keep the authentic character of each grape variety and bring local accents to this cuvée. Bottling is scheduled in spring with a light filtration.

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2022