Arbois La Capitaine Domaine de la Pinte 2017

Lot presentation

Arbois La Capitaine Domaine de la Pinte 2017

The wine

This cuvée comes from a parcel planted with several red Jura varietals (60% Pinot noir, 40% Poulsard) that are vinified and matured together. The soil here is rich in Trias red marl. There is a vatting period of one month and fermentation occurs using indigenous yeasts, the diversity of which is stimulated by the biodynamic farming. There is no pumping over: extraction is gentle, much like an infusion, and malolactic fermentation is carried out. The wine is matured for 6 months in 52 hl foudres and it is then bottled without filtration. This is not, strictly speaking, a natural wine, since a small amount of sulphur is added before bottling, but the amount added is still very limited around 26 mg/l. In the glass it has a sombre hue. This is a flavourful wine with aromas of small, red fruit, violet, and gentle spices like nutmeg. It is balanced on the palate with volume, concentration, and a certain tannic structure. This cuvée can be aged for some years in the cellar (5-8 years).

About the Producer La Pinte

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!

Detailed characteristics