ARBOIS PINOT NOIR VIGNES DE SORBIEF 2022

With its limpid ruby red colour, this Pinot Noir has a pleasant, pure and fine nose, revealing aromas of red fruits. On the palate, it is a powerful, rich wine with notes of black fruits and fine spices. The tannins are very present and the wine is elegant, making it a good wine for laying down.

Serve ideally with grilled or roasted meats, a fine piece of beef, dishes cooked and marinated, or in accompaniment of a great plate of French cheeses!

14 to 15°C. (57-59°F.).

5 to 6 years.

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France. The Arbois AOC is the oldest and largest of the Jura's four geographic AOCs. In particular, it was France's first AOC (created in 1937). Its name originates in the Celtic words "ar" and "bois" that would mean "fertile land".

The “Sorbief” parcel is known as one of the best terroirs in Arbois. It is at least the treasure of the estate’s vineyards where we identified and selected of the best plot adapted to the Pinot Noir.

The parcel is located in the west of the Domaine and to the southwest of the Arbois village on a lovely hill overlooking the famous “Route des vins du Jura” (the Jura wine road) RN 83.

- Surface: 1,40 Ha
- Facing due south
- Average age of vines :  17 years (1999)
- Soils: marls and limestones with fossil shells.

The work in the vines, is based on the respect of the nature and the soil. For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigour and yield. The Guyot double size is necessary for the Pinot Noir to better control its performance.

Reception of the manual harvest, with sorting on sorting table. Total maceration of 12 days in thermos-regulated stainless steel tank. Followed regularly throughout the fermentation, incorporating some pumping and pigeage (punching). At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees. Ageing, partially in oak barrels, for 6 months allowing to keep the fruity and typical character of the grape. Light filtration before bottling.

Having endured the nights at the beginning of April, we were spared from the effects of the frost. A budburst on 13 April and flowering on 23 May promised an early harvest. June saw more than 150 mm of rainfall, allowing the marl soils to build up some healthy reserves to cope with the hot summer weather. The harvest took place from 16 August to 15 September. The grapes destined for the Crémant du Jura opened the show on 16 August, being the earliest date on record at the estate. This decision paid off as the balance of acidity was in line with what we were looking for. For our other Jura appellations, a generous rainfall on the weekend of 20 August allowed the vines to finish ripening in the best conditions.  The excellent health of the grapes allowed us to prolong the harvest until mid-September, with the opportunity to boost the maturity of the reds to their best polyphenolic potential, particularly for the Pinot Noir grapes, creating powerful, full-bodied wines. The white Chardonnays and Savagnins express floral aromas with a perfectly balanced mineral structure.

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