ARBOIS > MICHEL TISSOT

Grape Varieties

This red Arbois is a blend of Poulsard (70%) and Pinot Noir (30%).

The Poulsard is an old native grape variety, also known as “Ploussard”. This variety appreciates strong soils, with marl and clay. Its grapes, with white juices and a thin skin produce gourmet and lively juices, with hints of small red fruits and a stunning clear ruby red color.

The Pinot Noir grape 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.

Tasting notes

Here is a typical, authentical red Arbois in its bright ruby red dress! To the nose, the wine offers pleasant aromas of little fruits and berries carried by spicy notes. In the mouth, the elegant, velvety and tasty structure is dominated by red and black fruits combinated to more animal notes, typical from the grape variety Poulsard.

Food and wine paring

Drink with cold starters, delicatessen, a tender veal cutlet, lamb or pork roast and fresh cheese.

Serving suggestions

Serve at a temperature of average 12 to 13°C (53-54°F).

Ageing potential

Drink with 2 or 3 years after the vintage to appreciate all its character.

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".

Domaine de la Grange Grillard

The Grange Grillard (Grillard barn) and its lands were formerly property of the Cluny Abbey in Burgundy, with vines attested planted there from 1029.

The Grange Grillard estate covers nowadays around 37 hectares in the Arbois appellation area.

Winemaking

After the manual harvest, the grapes are receipted at the winery and put into thermoregulated stainless steel tank for a total maceration of 12 days, 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At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees.

The wines are then aged in stainless tank for 2-3 months to keep freshness and aromas of each variety and blended together (70% Poulsard, 30% Pinot Noir) before light filtration and bottling.

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2022