Jardin du Poira 2018 — Pineau d'Aunis
A Wine That
we guarantee won't taste like any wine you've had before. One of the pepperiest grape varieties in the world, this is like a Black Peppercorn Party on your tongue. Pair this with a curry or beef and you'll be in heaven.
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Where and How?
This is biodynamically farmed Pineau d'Aunis from the Poira parcel, which sits on clay-limestone and flint. Alongside the Pineau d'Aunis, there's also Romorantin Sauvignon Blanc planted here.
The grapes were hand harvested, after which 80% were destemmed and all the grapes were put together in a tank for maceration, with some gentle food treading while natural fermentation began. Maceration lasted 16 days, after which the free run juice and press juice was combined. The wine was aged for ten months in old oak barrels, and bottled unfined, unfiltered and without sulphites at any stage. Just 2,000 bottles made.
Taking over the vineyard of a globally celebrated winemaker is not for the faint hearted. Then again, nor is moving across the globe from Montréal to France, pivoting your career from biologist to winemaker, and deciding to work biodynamically from the get-go. But that’s exactly what Anouk Lavoie-Lamoreux and Paul-André Risse did. After tasting a bottle of Bruno n’Côt in 2016, Anouk and Paul-Andre were introduced to Bruno Allion. Little did they know they would soon take on his legacy.