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Domaine de Saint-Pierre - Arbois Rouge "Le Petit Curoulet" 2018

Domaine de Saint-Pierre - Arbois Rouge "Le Petit Curoulet" 2018

$95.00

This Arbois Rouge "Le Petit Curoulet" epitomises the classic, crunchy Jura style with a bright red fruit profile, rocky minerality and mouth-watering acidity.

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 “Le Petit Curoulet” vineyard is located in Badans in Arbois, at an altitude of 340 meters above sea level with grey marl and limestone soils.

The bouquet opens up with spicy floral aromas, bright red cherry, cranberry and plum, with a hint of brown spice, rosewater, and smoke. The palate is silky with beautiful fruit and spice balanced by savoury, earthy tones. It can be served with charcuterie, root vegetable dishes, roast chicken, pork and charcoal-grilled rib eye. Drink now with a 30-minute decant before serving or keep until 2028+. 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.