Wine: Jura, Biodynamic
Results
Jacques Puffeney Chardonnay
A forward and relatively supple vintage for Puffeney’s Chardonnay. Fresh and easygoing, but still with classic trad-Jura twang and that signature Puffeney “analog” texture (highlighting overall feel and presence over absolute clarity). As always, a great gateway drug. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Poulsard M
Puff Daddy! Jacques Puffeney is known as the Pope of Jura. He makes textbook Jura wines with traditional grape varieties. Poulsard is a little known indigenous grape variety in the Jura region. Bright red mountain fruit, slate and earthiness, amazing wine from "la pape" Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Arbois Rouge Poulsard
A classic. Captures the scrappy, beam-of-fruit exuberance of the variety in ruggedly delicious form. Puffeney added no sulfur at all to his 2010 reds. His (typically non-dogmatic) reply to the question “Why not?”: “They didn’t need it.” Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Savagnin
The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging.
Jacques Puffeney Savagnin
The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Cuvee Sacha
A step up in oxidative intensity from the Chardonnay but still beautifully balanced. This is roughly equal parts SA-vagnin and CHA-rdonnay (Get it?). This bottling is “non-millesime”—the Savagnin is slightly older than the Chardonnay. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Arbois Rouge Pinot Noir
This wine is sourced from several small parcels of Pinot Noir. It has little to do with its Burgundian brethren although the Jura is a mere ninety-minute drive from the Cote d’Or. This is a rustic wine, less demonstrative than the Trousseau, but with hints of truffle, mushroom and earth and that always present note of the fresh mountain air blowing down from the Alpine hillsides.
Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Trousseau "Les Berangeres"
From a much-lauded vintage in this part of France, this is Puffeney's greatest red wine--from old vines in one of the most highly regarded vineyards in the district. Deeper, riper, and more complex than the Poulsard, with more structure and concentration, but with that same effortlessness and comforting minerality. A don't-miss wine, and one to cellar if you're so inclined (though its forwardness makes it hard to resist now...). Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added