In the galaxy of natural wines, Jean-Marc Brignot is a shooting star. Originally from Normandy, he settled in the Jura in 2004, after having a few experiences in the Beaujolais and Champagne regions. It was on Pierre Overnoy's recommendation, whom he had worked for, that he bought 4.5 hectares of vines from Domaine Robert Aviet in Molamboz, Arbois. The Poulsard, Chardonnay, Savagnin and Trousseau vines grow on the clay-siliceous soils. Always conscious of the conservation of nature, he has adopted biodynamic principles and a natural approach to winemaking. He therefore carries all his winemaking out without any inputs and almost always without using sulphur, creating cuvées which make a strong impression on Jura wine lovers. After adopting the hat of a travelling winemaker for a few years, vinifying grapes from different regions in France, he sold his estate in 2012 to move to the land of the rising sun. Today located on Sado Island, 400km from Tokyo, he cultivates a micro-parcel of Koshu vines - a native white grape variety. He also opened a wine bar to introduce Japan to the wines he loves. An eccentric winemaker, whose Jura wines have become iconic in just a few years.

The grapes used to craft this wine grow on plots around Pupillin, a stronghold of natural wine. Rooted in deep blue Lias marl, the vines draw on soils rich in clay and minerals. This substratum retains water but above all lends the wine its hallmark saline tension and chalky structure. Harvesting is done by hand in small crates to preserve the integrity of the fruit. Rigorous plot-by-plot sorting ensures only the healthiest, ripest clusters make their way to the winery. Fermentation is spontaneous, driven exclusively by native yeasts present on the grape skins and in the winery environment. The wine matures for several months in old casks on fine lees with no stirring or racking.
In the glass, the wine exhibits a slightly hazy pale yellow hue. The subtle nose opens with aromas of lemon zest, crisp white fruit and dried flowers. The palate is lively, chiselled and precise.