Not many people are familiar with the wines from the Jura region of France, which is located some 50 miles east of Burgundy’s Côtes Chalonnaise, below the western flank of the Jura Mountains, which divide Switzerland from France, let alone red wines from this region. I had an opportunity to taste this very unique and different wine this week and thought I would share my review with you .
2003 Arbois Rouge, Jacques Puffeney “Vieilles Vignes”
Review:
This wine is clear with a medium ruby core (almost like a dark rosé) with a pale garnet rim. On the nose it is clean and developing medium intense aroma of seductive red fruit, strawberry, raspberry, cherry cola, earth and an attractive herbaceousness. On the palate I found it to be dry with a crisp acidity that was refreshing and balanced with a medium level of alcohol and a light but intense body. The tannins are of medium intensity and present some greenness. The flavors where of medium plus intensity and presented sour cherry, cranberry, strawberry, cola, and the same alluring herbaceousness that was present on the nose. The finish was medium in length and complex.
Rating:
I rate this wine very good quality because of its balance of fresh red fruit, well delineated acidity, grippy tannins and its complex finish.
Recommendation:
This is not a blockbuster red and if you were to go on visuals alone you would think that it was just a darker rosé, but it reveals it self as a serious red wine on the palate. If you are looking for that blockbuster red keep on looking but if you enjoy the wines of the Loire, Burgundy, Beaujolais regions give this one a try.
I would recommend enjoying this with some ripe Comté Cheese, artisan french charcuterie and a french baguette. Serves this a little cooler than you would a full bodied red, I recommend putting it in the refrigerator door for about 45 minutes before serving.
Price: $25 to $30
Foot Note:
Puffeney has approximately 15 hectares (37 acres) of vineyard holdings are planted to Chardonnay, Savagnin, Poulsard, Trousseau and Pinot Noir. For the reds, the Poulsard grape experiences a 15 to 20 day skin contact while the Pinot Noir and the Trousseau grapes undergo at least a 3 week skin contact. They are then racked into foudres (not new) where the malolactic fermentation takes place. The reds are aged at least 24 months and sometimes 30 months in barrel depending upon the structure of the vintage. The 2003 “Vielles Vignes” is a blend of all three red varietals from the oldest vignes on the property.
Global #PortDay 2012
This day is an opportunity for not only producers, but wine educators, geeks, blogs, mainstream media, and the general public to put down their Cabernet and Chardonnay and join in a global celebration and education centered around Port.