Domaine de Saint-Pierre - Arbois Rouge "Les Corvées" 2022
This Arbois Rouge "Les Corvées" is fruity, spicy and silky.
The Jura region is one of France's smallest wine regions comprising just 2,500 hectares. Despite its size however, it has grown a steadfast reputation for the sheer quality of its wines. Fabrice Dodane, owner of Domaine de Saint Pierre is part of a small group of discerning producers, which includes Jean-Francois Ganevat, who push the boundaries, making stunning, profound and complex wines. The "Les Corvées" cuvée vineyard is located on the Coteau des Corvées in Arbois at an altitude of 340 meters with grey marl and limestone soils.
The nose has an unmatched purity of red fruits backed up by lovely spicy notes for an overall delicate and complex wine. The bouquet opens up on pristine red fruit, strawberry, some spices and wet forest floor. It's profound, vibrant with a freshness that delights. The palate is delicate, with more spices and petite red fruits for a long finish. The finish is very clean and vibrant with silky tannins all the way. A brilliant red from Jura!
It can be drunk with charcuterie, roast chicken and pork and charcoaled rib eye. Drink now or keep up until 2028+. 85% Pinot Noir, 15% Ploussard co-planted. Please decant for 25 minutes and serve in big Pinot Noir glasses.
What we say
"The “Les Corvées” is a red blend of Pinot Noir and Ploussard co-planted in the same vineyard on the famous slope of “Les Corvées” in Arbois. The nose has an unmatched purity of red fruits backed up by lovely spicy notes for an overall delicate and complex wine. The finish is very clean and vibrant with silky tannins all the way. A brilliant red from Jura!"
Technical notes
At Domaine de Saint Pierre, the grapes are treated to the highest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are vital to reach such a high quality of wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice doesn’t add any additives to the must or wine. Therefore, the wines don’t have any sulphur added. Once the grapes are pressed, the must is pumped into an oak fermenter to undergo its alcoholic fermentation. Then the wine is raked and pumped into 228 litre oak barrels at just ¾ full. The wine is left to mature for a further three years, forming a yeast film on top to protect the wine against hard oxidation. The yeast film acts as protection against off flavours that can be developed during that extensive time. The wine is then bottled.