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.

Though classified as Vin de France, this cuvée is deeply rooted in the winegrowing history of the Jura, a unique and centuries-old terroir. La Combe refers to a small valley near Arbois, close to Pupillin, often north-west facing, where the vines enjoy freshness. Here, the soils are marl limestone, typical of the Triassic and Lias formations, with blue and grey marl imparting striking mineral tension and depth to the wine. Alcoholic fermentation starts naturally with native yeasts. The wine is neither fined nor filtered, and no sulphur is added during the winemaking process. Ageing takes place for several months in old casks on fine lees.
In the glass, the wine displays a hazy straw-yellow hue. The nose is intense and complex, unfolding aromas of candied lemon zest, baked apple and dried fruit. The palate is vibrant, chiselled and lively, marked by a fine, controlled oxidative note.