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Juicy, crisp and energetic... a fine red wine for enjoying when young or after a few years' keeping. More info
The Poulsard vines which make up this cuvée benefit from a wonderful south-eastern exposure. Harvested by hand, the bunches have been destemmed and fermented in truncated vats before élevage in demi-muids for one year. On tasting, this wine unfurls rich aromatic notes of red currants and spices. Juicy, crunchy and energetic on the palate, is has wonderful tannins which means it can be left to mature for around ten years.
Arbois Poulsard Vieilles Vignes Bénédicte et Stéphane Tissot serve at a temperature of 16°C. It will pair perfectly with the following dishes: Médaillons de veau aux morilles, Terrine campagnarde aux figues, Feuilleté aux champignons.
The Poulsard vines which make up this cuvée benefit from a wonderful south-eastern exposure. Harvested by hand, the bunches have been destemmed and fermented in truncated vats before élevage in demi-muids for one year. On tasting, this wine unfurls rich aromatic notes of red currants and spices. Juicy, crunchy and energetic on the palate, is has wonderful tannins which means it can be left to mature for around ten years.
The domain might still carry the name of his parents, but Stéphane Tissot (and his wife Bénédicte) took over the family business over 20 years ago. In 1995, Stéphane began to reduce the amount of fertiliser so as to pave the way for organic viticulture. Around this time he also stopped using chemical herbicides altogether. In 1999, the then 28 hectares (now 46 hectares) became entirely organic and, after a few years, the whole domain became biodynamic in 2004 (Demeter certification). Stéphane's hard work has transformed the quality of the grapes. With such good quality fruit, vinifications are relatively easy and require very little intervention. Natural yeasts are used in fermentation and a very small amount of sulphites are added, nothing else. The end result is an excellent expression of terroir with intense aromas. Stéphane's quest to convey his many different terroirs has led him to produce nearly 50 different cuvées from many different grape varieties using various vinification methods. For example, for the Savagnin, a variety typical of the Jura, the property produces wines with and without oxidation (i.e. topping up of the barrels) and vin jaune. This domain is at its zenith and is one of the Jura's (and iDealwine's) best kept secrets.
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