Poulsard

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

All three Jura reds in one bottle, Trousseau led with Poulsard and Pinot Noir, fermented on whole berries for about a week and raised in steel so the fruit stays forward. The domaine serves it at 14 degrees with charcuterie and grilled meat.

Dry · Light-bodied · Medium tannin · High acidity · Rustic · Savoury

All three Jura red grapes co-fermented rather than blended after the fact, then two years in old casks. Bourdy records a deep ruby robe, intense aromatics and a structure with real cellar potential, all at 11.5 percent.

Sweet · Full-bodied · High acidity · Contemplative · Elegant

Savagnin off grey marl and Poulsard off red marl, dried in bunches for three to four months and pressed to a trickle. Bourdy records 102 grams of residual sugar and an amber wine of honey, ripe and candied fruit.

Sweet · Full-bodied · Medium acidity · Contemplative · Elegant

Four grapes dried until Christmas, when 100 kg of fruit yields only 15 to 18 litres of must. Fermentation stops around 15 or 16 degrees with sugar left. Clavelin notes a bright golden robe, intense fresh-grape aromatics and a palate of toast, candied fruit and a touch of caramel.

Sweet · Full-bodied · Medium acidity · Contemplative · Elegant

Chardonnay, Savagnin and Poulsard raisined on wooden racks until four fifths of the water is gone, then three years in cask. Credoz describes a bright copper robe with fig and apricot, served at 8 to 10 degrees.

Sweet · Full-bodied · High acidity · Contemplative · Elegant

Rare and concentrated, from grapes dried for months on racks before a delicate press and a slow fermentation. The domaine's own note runs to candied fruit, mushroom, honey, tobacco, fig and cocoa.

Sweet · Full-bodied · High acidity · Contemplative · Elegant

The domaine notes that straw wine is one of the Jura's flagship styles and accounts for about 1 percent of its vineyard. Poulsard, Chardonnay and Savagnin dried before pressing, giving candied fruit and honey in a 37.5 cl bottle.

Dry · Light-bodied · Low tannin · Medium acidity · Easygoing · Fruity

The domaine calls Poulsard the most widely planted red in its vineyard and describes its wines as the palest reds in France, a medium intensity robe with orange highlights. Thin skins and very few pips, so almost no tannin, yet the estate insists on a supple frame that fills the palate with fruit.

Sweet · Full-bodied · High acidity · Contemplative · Savoury

A blend of Poulsard, Chardonnay and Savagnin dried for weeks on racks. The estate describes a golden to amber robe, candied apricot and quince, honey, dried fruit, soft spice and beeswax, and a rich, unctuous palate held up by an acid freshness that keeps it from turning heavy.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Biodynamic Poulsard off red Trias and blue Lias marl at 28 hl per hectare. The domaine calls the robe a fairly pale ruby red, the nose tart fruit and spice very typical of the grape, and the palate balanced on freshness with a rounded finish. Bottled at 11.5 percent.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Poulsard on the marl and clay it prefers, a thin-skinned grape with little pigment and little tannin. Ligier describes a pale ruby robe and a light, fruity structure of redcurrant, raspberry and morello cherry, bottled after ten to twelve months in tank. Serve lightly cool at 12 degrees.

Sweet · Full-bodied · High acidity · Contemplative · Elegant

Picked at the very start of harvest and raisined until late winter, the fermentation stopping around 14 to 16 degrees with sugar left. Ligier records an amber robe with orange glints, an open nose of candied fruit, wax and honey, and a concentrated palate closing on prune and dried apricot. Half bottles only.

Sweet · Full-bodied · High acidity · Contemplative · Elegant

It takes 130 kg of grapes to make 20 litres here, and the domaine bottles only five or six hectolitres in a good year. Honey-coloured, with complex walnut, honey and quince aromatics and a suave, very long palate balanced between alcohol and sugar.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Poulsard gives the palest reds in France, barely more than a deep rose in colour and very low in tannin. The domaine works old vines and talks about the delicacy and aerial character of the grape, with fifteen months in foudre keeping any wood influence out of the way.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Poulsard with a few vines of Trousseau and Petit Beclan on gryphaea limestone. The domaine is blunt that the colour is faint, which is how the grape behaves, and that the perfume more than makes up for it. Frost and difficult flowering mean it is not made every year.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

Four Trousseau types interplanted with 5 percent Poulsard and Enfarine on black Rhaetian sandstone and marl, cropped at around 28 hl per hectare. Pignier describes a fruity, spicy, silky and deep red whose perfume recalls autumn and the Jura forest.

Dry · Light-bodied · High acidity · Festive · Refreshing

An unusually broad blend for the appellation: half Chardonnay, a tenth Savagnin and the remaining 40 percent shared between Pinot Noir, Trousseau and Poulsard, from vines across both Arbois and Cotes du Jura. Whole bunches pressed, a year on lattes, served cold at around 8 degrees. Brut in dosage, dry on the palate.

Dry · Light-bodied · Low tannin · Medium acidity · Rustic · Fruity

Poulsard is the palest and softest of the Jura reds, and this stays light bodied and low in tannin, though the estate calls it deeply coloured for the grape. One 1.65 hectare parcel of south facing Trias clay at Les Bruyeres, vines from 1936 to 1960, bottled with no added sulphur. Powerful ripe and smoky fruit, broad and unctuous.

Dry · Light-bodied · High acidity · Festive · Refreshing

Clay limestone marls of the same kind as the blue marl that suits Savagnin, a terroir the estate says keeps acidity and structure in the wine. Fine, delicate bubble with fresh, elegantly fruity flavour. Dosed at 2 grams per litre.

Dry · Medium-bodied · High acidity · Festive · Funky

One hectare, half Trias clay and half Bajocien limestone, vines averaging 25 years. Indigenous yeasts carry the bottle fermentation over nine months, which the estate says brings more complexity, weight and richness. Very fine mousse and ripe aromas; the estate places it between a traditional cremant and a petillant naturel.