Vin de France Poulsard Allante Boulanger 2018

Lot presentation

Vin de France Poulsard Allante Boulanger 2018

The wine

Matthieu Allante and Christian Boulanger care for some Poulsard vines, a symbolic and fascinating red variety of Jura, on the little more than three hectares that they have patiently worked on together throughout the years. Also called Ploussard, it is the most planted red grape variety in the region. Grown in a biodynamic vineyard, on a hill overlooking Gizia, around 300 metres above sea level, the vines sit on a gentle, chalk marl slope. In the cellar, the approach is simple, without additives. The winemakers leave fermentation to natural yeasts, using old barrels, allow the wine to mature for a long time, and avoid adding sulphur.
Poulsard likes this method, revealing a pale wine which flashes orange when it catches the light. Notes of strawberries, redcurrants and spices rise from the glass and, on the palate, it is fresh, supple and quaffable with a minerality coming through. A rare cuvée, to be enjoyed with marinated pork ribs or with a red lentil curry.

Allante Boulanger is an estate named after Christian Allante and Matthieu Boulanger, two friends who worked together at Domaine Labet for over 15 years and decided to launch their own project initially for personal consumption. The pair gradually acquired parcels as opportunities arose, creating in a few years a 3.2-hectare vineyard situated between Rotalier and Gizia, in southern Jura.
The vines, planted on gentle slopes around 300 metres altitude and mainly facing south and west, root themselves firmly in limestone marl soils and are cultivated according to biodynamic principles. The vineyard is planted with Savagnin, Chardonnay, Poulsard, Gamay and Pinot Noir. They also cultivate some vines of the nearly extinct Petit B, which adds a wild note to their blend. These are pure juice wines, barrel-aged extensively, guaranteed to keep people talking for some time.
Christian and Matthieu each built a winery in their respective villages of Rotalier and Gizia. Vinifications are natural, beginning only with native yeasts and with no added inputs, particularly no added sulphites. The whites are generally vinified as whole clusters while the reds are destalked by hand before being pressed slowly and gently. Ageing takes place in old barriques. The wines are neither fined nor filtered, and bottling is done by hand.
Today, wines from this estate are especially sought after by lovers of Jura’s fine natural wines, distinguished by their generosity and vibrant tension.