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Arbois Pupillin Pinostradamus Domaine de la Borde 2023
11.5%
0.75L
Intensity
A vibrant high-altitude Jura Pinot Noir bursting with crunchy red fruit, delicate spice, and a graceful mineral edge.
More infoThe Arbois-Pupillin appellation is one of the jewels of the Jura vineyards. The vines cultivated to produce the Pinostradamus cuvée grow at over 500 metres on the steep slopes of Pupillin, one of the highest points in the Jura. The soils are composed of grey marls and friable schists dating from the Lias period, sometimes interspersed with limestone scree. Grapes are hand-harvested at full ripeness, with meticulous sorting in the vineyard. Vinification is carried out with whole bunches, bringing freshness, structure, and aromatic complexity. Fermentation occurs spontaneously using native yeasts, with no oenological inputs. Maceration is gentle, with minimal pumping over to avoid excessive extraction. The wine is then aged for around 12 months in old barrels, without racking or stirring.
The pale ruby-red hue is elevated by garnet glints. The nose is refined and graceful, unfurling aromas of Morello cherry, wild strawberry, and dried herbs, followed by hints of undergrowth, white pepper, and cool stone. On the palate, a supple attack gives way to silky tannins and a mouth-watering finish, marked by bright red fruit and a fine, chalky minerality.
Lot presentation
Arbois Pupillin Pinostradamus Domaine de la Borde 2023
The wine
The Arbois-Pupillin appellation is one of the jewels of the Jura vineyards. The vines cultivated to produce the Pinostradamus cuvée grow at over 500 metres on the steep slopes of Pupillin, one of the highest points in the Jura. The soils are composed of grey marls and friable schists dating from the Lias period, sometimes interspersed with limestone scree. Grapes are hand-harvested at full ripeness, with meticulous sorting in the vineyard. Vinification is carried out with whole bunches, bringing freshness, structure, and aromatic complexity. Fermentation occurs spontaneously using native yeasts, with no oenological inputs. Maceration is gentle, with minimal pumping over to avoid excessive extraction. The wine is then aged for around 12 months in old barrels, without racking or stirring.
The pale ruby-red hue is elevated by garnet glints. The nose is refined and graceful, unfurling aromas of Morello cherry, wild strawberry, and dried herbs, followed by hints of undergrowth, white pepper, and cool stone. On the palate, a supple attack gives way to silky tannins and a mouth-watering finish, marked by bright red fruit and a fine, chalky minerality.
