Founded in 1953 by Roger Martin, Domaine de la Pinte is found in the lieu-dit “La Pinte à la Capitaine” on the blue marl of Lias, at the heart of Arbois. Roger planted 14 hectares of Savagnin upon arrival, making it the largest grower of this varietal at the time. Today it's his son Pierre Martin who keeps the wheels turning. The domain has been extended to cover 34 hectares today (with 17 hectares of Savagnin, 6 of Chardonnay, 7 of Poulsard, 4 of Trousseau and Pinot noir), all planted across Arbois and Pupillin. Since 1999 the domain has been organic, and it took the step to biodynamics in 2009. The soils are ploughed only on the surface to avoid destructuring them; compost and manure are used to create a harmony between different elements of the earth. The harvests are carried out by hand. Once in the winery, the vinification begins with indigenous yeasts and sulphur is used in limited quantities. The wine is matured in casks, demi-muids, and foudre containers for a duration that depends on the varietals used and the cuvée being made. There is no new wood used to avoid marking the wine. This maturation occurs on fine lees with stirring that follows the lunar calendar. The result of all these efforts is certainly a good one, so this is a domain to discover in haste!

This is a single-parcel cuvée made using old Poulsard vines in red marl soil. The grapes, grown biodynamically, are harvested by hand and completely destemmed. They spend a month in vats, during which time fermentation takes place using only indigenous yeasts. There are also some instances of gentle pumping over. The wine is matured in vats for around 6 months. It is not filtered and contains around 22 mg/L of sulphur. In the glass, this cuvée has a lovely garnet red colour, giving off flavourful aromas of tart, red fruit, typical of the varietal, as well as notes of liquorice. The palate is fruity and fresh, revealing subtle tannins. It will pair nicely with simple grilled dishes or charcuterie. We recommend enjoying it whilst it still has a fruity freshness, though it can also be kept for up to eight years.