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Domaine de Saint-Pierre - Arbois Rouge - Ploussard 2018

Domaine de Saint-Pierre - Arbois Rouge - Ploussard 2018

$88.00

This Arbois Rouge Ploussard is fruity, spicy and silky.

The Jura region is one of France's smallest wine regions comprising just 2,500 hectares. However, despite its size, it has grown a steadfast reputation for the sheer quality of its idiosyncratic wines. Fabrice Dodane, owner of Domaine de Saint Pierre is part of a small group of discerning producers, which includes Jean-François Ganevat, who push the boundaries, making stunning, profound and complex wines. The Ploussard vineyard is located in Badans in Arbois, at an altitude of 340 metres above sea level with grey marl and limestone soils.

Expect straight-up Ploussard deliciousness! The bouquet is lively and bursting with luscious strawberry, cherry, red plums and a hint of spice, and wet forest floor. The palate is all about crunchy, bright red fruit, mouth-watering acidity and mineral-driven tannin.

It can be served with charcuterie, roast chicken and pork and charcoal-grilled rib eye. Drink now with a 30-minute decant or keep up until 2026+. 100% Ploussard. 

"Coming Soon"

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice does not add anything to the must or wine. Therefore, the wines are made without sulphur. Once the grapes are pressed, the must is pumped into an oak vat. Upon the completion of fermentation, the wine is racked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.

What we say

"Coming Soon"

Technical notes

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice does not add anything to the must or wine. Therefore, the wines are made without sulphur. Once the grapes are pressed, the must is pumped into an oak vat. Upon the completion of fermentation, the wine is racked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.