Les Bottes Rouges - Tôt ou Tard 2022
Ploussard from a vineyard rich in grey marl, limestone and marl. After harvesting, the wine macerated for three months in stainless steel. Then it matured in 500l barrels. Unfiltered, unfined, completely free of sulphur.
Discussion
Be the first who will post an article to this item!
Jean-Baptiste Menigoz did not start his career as a winemaker, but as a teacher in Arbois at a special school. During this time, he focused on natural winemaking. Jean-Baptiste lived this double life for about ten years, devoting all his free time outside of school to working in the vineyard. It was only after he had apprenticed with the Jura master Stéphane Tissot and with encouragement from his mentor Raphael Monnier that he decided to swap his classroom for the vineyards.
After a few years, Florien Kleine Snuverink, originally from the Netherlands, joined him in 2014. A long-time advocate of natural wines, she owned the famous Café Schiller in Amsterdam before moving to Jura to learn winemaking. Together, they now farm 7 hectares of vineyards. Strict organic and biodynamic principles have been applied from the very beginning.
While maintaining his experimental tendencies, Jean-Baptiste produces a wide range of wines. The idea is simple: natural yeasts, no fining or filtration, and minimal or no sulfur. As Jean-Baptiste says: "We make wines that we ourselves enjoy drinking."
