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.

L’Abeille et le Papillon (The Bee and the Butterfly) is produced by the Jintaro Yura estate. This wine is a blend of Pinot Blanc and Auxerrois grapes grown on clay-limestone soil, conferring a solid structure and fine minerality. The winemaking process is based on a three-stage strategy: 1/3 of the grapes are matured in new casks, 1/3 in old casks and 1/3 in stainless steel vats. This method infuses each portion with unique characteristics, before they are blended to form a harmonious nectar.
On the nose, this elixir displays aromas of subtle fresh white fruit reflecting the purity of the Alsace climate. On the palate, the fullness, roundness and balanced freshness of this nectar leave a lasting impression. A fine linear acidity, the result of ageing in stainless steel vats, combines with the floral sweetness of cask ageing. The finish displays a notable salinity, adding a distinct touch to the tasting experience.