Domaine Pinte "La Capitaine" Arbois Rouge '20

East of Burgundy and south of Alsace, the region of Jura is perhaps best known for its style of white wine known as vin jaune, famously paired with the cow’s milk cheese Comté, yet the region is also a source of fantastic, food-friendly reds that are unlike those of any other region. In Arbois (whose name is derived from the Celtic “ar” and “bos,” meaning “fertile land”), one of France’s first AOCs, more red wine than white is produced, as red grapes thrive in the area’s marl and clay soils. Jura’s three main red varieties are Trousseau, Poulsard (Ploussard), and Pinot Noir, and today’s wine, from Domaine de la Pinte, features the latter two. 

The estate began in 1955 with the work of Roger Martin, who intended to make only vin jaune and, to that end, planted the most vines of the white variety Savagnin in the region. Today, his son Pierre produces wine in a variety of styles and with a range of grapes, having increased increased the vineyard area to more than 34 hectares of vines. The domaine has practiced organic viticulture since 1999 and biodynamic farming since 2009. Notably, many of Jura’s new generation got their start working at Domaine de la Pinte.

The wines are made gently, with gravity used to transfer them and vinification occurring spontaneously with indigenous yeast. Large concrete tanks are the preferred fermentation vessel, and the wines are aged on the fine lees in barrels of various sizes (barriques, demi-muids, foudres), then racked according to the lunar calendar.

“La Capitaine” is a blend of 75% Pinot Noir and 25% Poulsard. The grapes were destemmed and vinified together, and the wine was then aged for two years in neutral oak. Medium bodied, with notes of red berries, violets, and brown spices, “La Capitaine” is a great pairing with duck, beef, stews, or a charcuterie plate.