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Domaine De St Pierre, Petit Curoulet Poulsard, 2022

Certified-organic, single-parcel Poulsard from Arbois by Fabrice Dodane. Pale, fragrant and savoury; a benchmark, chillable Jura red from a sought‑after site.

  • wild strawberry
  • redcurrant
  • rose petal
  • light earth

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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
Arbois AOC
Grape
Poulsard
Vintage
2022
Country
France
Wine type
Red
Size
75.0cl
Farming
Organic — certified

Taste profile

Body
Light
Acidity
High
Tannin
Low
Sweetness
Dry

What to eat with it

  • Comté cheese
  • charcuterie (saucisson sec)
  • roast chicken with morels
  • mushroom tart
  • grilled salmon

How to serve it

Serve
Cellar temperature (14–16°C)

Why Cave selected it

Tiny-production Poulsard from a prized Arbois parcel, farmed organically and made with a light touch; delicacy and aromatic purity that overdeliver for the appellation.

About the wine

 

This is a light, juicy and earthy Poulsard 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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