Domaine de Saint Pierre Petit Curoulet Poulsard 2024

Domaine de Saint Pierre Petit Curoulet Poulsard 2024

Domaine de Saint Pierre
$75.00

Grape: Poulsard
Vintage: 2024
Type: Red

Sourced from the famous "Le Curoulet" parcel in Arbois, this single-vineyard bottling highlights ancient, deep gray marl soils farmed biodynamically by Fabrice Dodane. The hand-harvested poulsard undergoes a gentle, natural fermentation with indigenous yeasts in neutral vessels using minimal intervention to preserve the thin-skinned variety's delicate aromatics. Aging takes place in neutral oak barrels before the wine is bottled unfined, unfiltered, and without any added sulfur. This is a pale, highly translucent expression of Jura poulsard that captures the pure mineral tension of its site.

A delicate, light ruby color introduces aromas of wild strawberry, tart red currant, crushed rose petals, and damp earth. On the palate, focused notes of cranberry, pomegranate, and ground spice are backed by ultra-fine, barely-there tannins and a vibrant line of natural acidity. The mouthfeel is ethereal, light, and juicy, offering a crunchy fruit energy that glides effortlessly across the tongue. It ends on a crisp, mouthwatering finish with lingering hints of citrus zest and wet stone.

Domaine de Saint Pierre is a benchmark natural estate based in Mathenay, a small village near Arbois in the Jura. Winemaker Fabrice Dodane began managing the domain in 1989, converting its 6 hectares of vines to organic and biodynamic practices before purchasing the property outright in 2011. Situated across the Arbois and Côtes du Jura appellations, his plots are rooted in stony clay-limestone and nutrient-dense gray and blue marl soils. Dodane cultivates traditional regional varieties—including chardonnay, savagnin, ploussard, pinot noir, and trousseau—while also producing a playful micro-négociant line, Le Dos d'Chat, using organic fruit sourced from like-minded vigneron friends to offset severe regional spring frosts.

In the cellar, Dodane follows an uncompromising hands-off methodology aligned with Jura’s low-intervention movement. All fermentations rely on native yeasts in neutral oak puncheons, large vats, or stainless steel tanks. Red wines undergo gentle extraction and are bottled completely without added sulfur, fining, or filtration. His white cuvées are crafted in two distinct styles: topped-up (ouillé) bottlings that preserve laser-sharp acidity and crystalline minerality, and traditional sous voile expressions aged oxidatively under a veil of flor. The resulting wines offer a pure, high-tension snapshot of Jura terroir, characterized by electric citrus, wild herbs, fine lees weight, and a persistent salty finish.