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Domaine De St Pierre, Les Gaudrettes, 2023

Light, juicy Jura Pinot Noir from Fabrice Dodane’s Domaine de Saint‑Pierre, organically farmed and made with whole clusters and a semi‑carbonic, low‑intervention approach, yielding sappy red fruit and spice.

  • red cherry
  • cranberry
  • white pepper
  • blood orange

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If you require more stock than we have available then please email us at hello@cavebristol.co.uk or call 01179232358

At a glance

Producer
Domaine de Saint-Pierre
Region
Jura
Appellation
Côtes du Jura AOC
Grape
Pinot Noir
Vintage
2023
Country
France
Wine type
Red
Size
75.0cl

Taste profile

Body
Light
Acidity
High
Tannin
Low
Sweetness
Dry

What to eat with it

  • herb‑roast chicken
  • mushroom risotto
  • charcuterie and terrines
  • grilled salmon or trout
  • Comté cheese

How to serve it

Serve
Cool room temperature (16–18°C)

Why Cave selected it

Tiny allocations of a sought‑after, organically farmed Jura Pinot; bright, pure red fruit with savory spice makes it versatile at the table and a distinctive expression of the region.

About the wine

This is a light, juicy and earthy Pinot which we love. It is such a shame that so little is available now as these wines become increasingly more sought after but we are lucky to have a small amount so grab one.

 
* Please note that because there is limited stock of this wine it is not subject to any further discount. 

About Domaine de Saint Pierre

After studying enology in Beaune and working several years at the cooperative in Pupillin, Fabrice Dodane started working at Domaine de Saint Pierre in 1989 as manager. Fabrice took full control of the estate in 2011 after the untimely death of the former owner. The winery is based in the small town of Matheny and covers approximately 6ha in the Arbois and Côtes du Jura AOCs with the vines planted in limestone and marl soils. Saint Pierre achieved organic certification in 2012, having started conversion in 2002. All wines are fermented with native yeasts either in tank or neutral barrel. Vinifications for the reds are done without the addition of sulphur, and the whites are done flawlessly in both the traditional sous voile method, as well as topped-up, or ouillé style.

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