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.

A delightful wine from Jura parcels rooted in varied soils, notably marl limestone and clay rich in minerals. Terroir is central to the signature of this cuvée. The vines dig their roots deep into ancient geological layers, while ideal sun exposure enhances the grapes’ aromatic complexity. Harvesting is carried out by hand, with a rigorous plot-by-plot selection. Fermentation is spontaneous, driven exclusively by native yeasts present on the grape skins and in the winery. The wine is aged for several months in old oak casks.
The wine displays a light-red hue with purplish glints. The nose is fresh, almost ethereal, revealing aromas of blackcurrant, wild raspberry and morello cherry. Subtle spice notes, a hint of pepper and a touch of fresh mint add lift. The palate stands out for its freshness and lightness, underpinned by striking tension. The fine, almost smooth tannins support the vibrancy of the fruit.