ARBOIS PINOT NOIR BIO

Grape Varieties

Pinot Noir is often blended with other varieties, for its flavour and cellaring potential. It can also be enjoyed as a single-varietal wine. Planted since the 15th century in the Jura, on gravelly soils, it is often the first vine variety to ripen in the area. It gives red wines with a strong colour and hints of wild mushrooms, cherries and wild berries.

The vines of this Arbois Pinot Noir are cultivated under organic management since 1997. They are around thirty years’ old and now fully mature. Planted in chalky/clayey ground (Pinot Noir's favourite soil), they are now yielding their best crops and contain the Jura terroir's authentic character.

Tasting notes

The wine’s purple colour is rivalled only by its aromas. It has a deep colour and intense aromas. The nose gives off small black berries (blackcurrant and blackberry). It has an attractive length on the palate, with a slight astringency that bodes well for the future.

Food and wine paring

To be enjoyed with quail and red berries, sautéed duck breast, oeufs en meurette (poached eggs in red wine sauce) or just with a delicious cut of roast beef.

Serving suggestions

The ideal temperature is around 14°C. (57°F.)

Ageing potential

6 to 8 years.

Appellation

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At the moment of pressing, the press and drop juices are assembled and withdrawn for malolactic fermentation on fine lees.

Maturation and then ageing are carried out in oak barrels (around 20% new oak barrels) for 9 months.