Here is a young talent in the making. Jintaro Yura spent much of his youth in his father’s French restaurant in Tokyo, which is where he developed his passion for wine and the French terroirs. After a few years as a sommelier and working in New Zealand and Japan, he settled in Alsace, a region he adores, to work at Josmeyer and Hurst. In 2020, he finally decided to produce his own wines with the help of Domaine Gross for his first vintage. What does he like about Alsace? The limestone soils and Pinot Blanc. His primary objective is to produce dry wines from Pinot Blanc, Riesling and Pinot Noir. Even though the estate is not certified, Jintaro uses a variety of organic and biodynamic practices, which he learned from his previous experiences. Vinification is carried out in casks or stainless steel vats. The single-vineyard wines are aged on their lees for at least 10 months before being blended. His cuvées, with their dreamlike names, impress with their precocious finesse and purity.

La Partie et le Tout produced by Jintaro Yura hails from the limestone terroirs of Rouffach and Gueberschwihr in Alsace. Jintaro Yura, a passionate Japanese winemaker, implements natural viticulture methods to preserve the integrity of his grapes. Manual harvests guarantee a rigorous selection, while a traditional vinification process involving a three-day cold maceration and fermentation with 70% whole bunches imparts a unique complexity to the wine. Ageing in new demi-muids (600 litre barrels) for 11 months adds depth and richness to the wine.
This Pinot Noir is characterised by aromas of cherry, raspberry along with floral and spicy notes. On the palate, it offers a delightful structure with delicate tannins and a balanced acidity, culminating in a long, elegant finish offering a delicate minerality. Produced in limited quantities, with around 650 bottles per vintage, this cuvée is a true testament to Alsace’s winemaking excellence.