ARBOIS-PUPILLIN 2020

PINOT NOIR

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Grape Varieties

100% Pinot Noir.

Popular for its flavour and ageing characteristics, Pinot Noir is used in the Jura for blends and varietal wines. Planted since the 15th century on gravelly soil, it is often the first variety to ripen in the region.

Tasting notes

Bright, elegant, clear ruby colour.
The nose is pleasant, refined and distinguished, with a delicious array of red fruit.
On the palate, this is a full-bodied Pinot Noir, well balanced between power and richness with notes of red and black fruit and fine spices. Beautiful, dense tannins suggest good potential to improve with age.

Food and wine paring

Drink with grilled or roasted meats and cooked dishes or as an accompaniment to a fine cheese board.

Serving suggestions

Ideal serving temperature: 14 to 15 °C. (59-61°F.).

Ageing potential

A great Pinot Noir, already good to drink but can be kept in the cellars for 5 to 6 years.

Appellation

Small in size, but offering exceptional diversity, Jura’s vineyards span over 80 kilometres between Burgundy and the Swiss border in eastern France.
The Arbois Appellation is the oldest and largest of the four geographical AOCs. Its name comes from the Celtic words “ar” and “bois”, meaning “fertile land”.

The Arbois-Pupillin AOC is derived from the Arbois AOC, and covers a large part of the production of the very small commune of Pupillin, south-west of Arbois.

At an altitude of 500m, the plots are characterized by a distinctive terroir, recognized as one of Arbois’ finest, with steep slopes and soil made up of subsurface marl from the Triassic period, with very little clay-chert.

Winemaking

The grapes are harvested by hand at the beginning of September and sorted on a sorting table. Total maceration for 15 days in temperature-controlled stainless steel vats. Regular monitoring throughout the fermentation process, with some pumping over and punching down.

During pressing, the press and free-run juices from each batch are blended and racked, followed by malolactic fermentation on fine lees.

Partial ageing of the wine in oak barrels (20% of the blend in barrels that have held two or three wines), to obtain a broader aromatic palette. Light filtering before bottling.

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2021
2022