THE WINE FRONT, MIKE BENNIE: “One of those Jura producers that seems to get overlooked for the Instagrammable ones, and by virtue of that, leaves us, the righteous, opportunity to access the wines! Hurrah!”, “Organic producer that sits under the radar in Jura, but is firmly on mine now. It took me a while to get to these wines, but when I did they suddenly became very important in my Jura matrix.
Fermentation takes place in stainless steel tanks using strictly indigenous yeasts. Then all the wines are racked into a mix of old foudres, demi-muids and smaller barrels. The whites are matured in barrel; they are never racked; they are not topped off. The small quantity of wines produced is then bottled, with no fining and a light filtration. It is bottled just about two years after harvest—enough time to display oxidative influence but not long enough to develop full-on voile character. The resulting wine is vividly fruit-driven yet saline and long, bursting with expressiveness.