Tiercelines JA Arbois Pinot Noir Poulsard Friandise 2022

Type: Red
Country: France
Region: Jura
Grape Variety: 100% Pinot Noir
Alcohol Percentage: 12%
Viticulture: Biodynamic | Organic Farming | Vegan Friendly

Climate: Semi-continental Jura climate characterized by cold winters, warm sunlit summers, and sharp alpine-influenced night cooling.
Terroir: Steep hillside slopes around Arbois and Montigny-lès-Arsures featuring classic limestone-clay (argilo-calcaire) and marl (marnes) soils
Ageing: Hand-harvested, co-fermentation with native yeasts using gentle extractions / partial carbonic maceration; aged for 3 to 6 months in neutral oak barrels and tanks, bottled unfined and unfiltered with minimal sulfur

Color: Bright, translucent coral-ruby red
Nose: Fragrant, ethereal, and fruit-driven; vibrant aromas of fresh wild strawberries, red cherries, and raspberries layered with delicate dried spices, subtle forest floor, bark, and a touch of orangette.
Palate: Light-bodied, fluid, and intensely refreshing (vin de soif style); driven by laser-sharp natural acidity, supple low-extraction tannins, juicy red berry core, and a clean, savory, thirst-quenching finish.

About the Winery:
Residing in Orbagna, a quaint town located in the southern part of the Jura, the Le Cellier Des Tiercelines winery is synonymous with its remarkable Gothic-style cellar constructed in the Middle Ages of 1322 under the patronage of Queen Jeanne.

This cellar, a designated ‘Historic Monument’, is where their wines mature gracefully, under the expert watch of Jerome Arnoux, a self-taught vintner who began his journey at the tender age of 17.

He has dedicated over two decades to honing his expertise in vineyard cultivation and cellar management while working at various wine estates in Arbois. This valuable experience has provided him with profound knowledge of the Jura grape varieties, as well as an understanding of both the terroir and the intricate process of crafting different cuvées.

As the current manager of Cellier des Tiercelines, Jerome meticulously selects grapes from the most exquisite Jura terroirs to create his own exceptional vintages. The majority of these grapes originate from his vineyard in A.O.C Arbois, cultivated without the use of pesticides or insecticides. Instead, he employs contact products such as low doses of copper and sulfur, along with organic soil enrichment once a year at the end of winter.

Jerome’s devotion to quality and his profound reverence for the products are evident in his winemaking practices. His cuvées undergo fermentation solely with the natural yeasts found on the grape skins, without any added clarification agents. The wines are minimally filtered, and he employs only a minimal amount of sulfur in the winemaking process, all while adhering to sustainable and environmentally conscious practices.