Jura/Savoie

From a single parcel of 40- to 70-year-old vines, this is 80% Chardonnay and 20% Savagnin. The grapes are cofermented, and the wine spends 30 to 36 months sous voile. Dense and resinous with the strong acidity to carry that weight.

Jean-Baptiste Menigoz is an experimentalist winemaker, mentored by the likes of Stephane Tissot and Raphael Monnier. The Ploussard - or Poulsard - likes clay soils, and vinified with indigenous yeasts and without sulfur (in demi-muid), >>>

Many Jura wines are made in an oxidative style, this wine is not. Clean, fresh and focused. Fermented and aged for ten months, aromatic citrus rind and peach notes invigorates the palate with hints of salt, iodine, preserved lemon and stone fruit.