COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Poulsard
PRODUCER
Domaine des Barbatruks
REGION
Jura
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine des Barbatruks is a micro-estate in Arbois, Jura, run by Maxim Lannay and former sommelier Isabelle Delahaye. Maxim, who does not come from a winemaking family, discovered his passion under the mentorship of legendary Jura producer Raphaël Monnier of Domaine Ratapoil. He later honed his skills at the biodynamic pioneer Domaine Villet and spent two years working alongside natural wine icon Alice Bouvot of Domaine de l'Octavin. Isabelle brought her fine-dining sommelier expertise to the partnership in 2019. Together, they cultivate a tiny estate of just one to two hectares. The name 'Ploussy Riot' is a rebellious, tongue-in-cheek play on the local name of the grape variety, Ploussard, and the famous feminist punk-rock protest group Pussy Riot, reflecting the estate's non-conformist, high-energy philosophy.
ALCOHOL
11.5%
AVG. PRICE
€42
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
The name is a rebellious play on the local Jura grape Ploussard and the feminist punk-rock protest group Pussy Riot.
Fact 02
Winemaker Maxim Lannay trained under Jura legends Raphaël Monnier and Alice Bouvot of Domaine de l'Octavin.
Fact 03
The estate is tiny, spanning only 1 to 2 hectares, making this cuvée highly allocated and extremely rare globally.
Fact 04
True to their punk-rock philosophy, cellar tastings at the domaine are often conducted to the soundtrack of Rage Against the Machine.
FOOD PAIRING
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WINE MAKING PROCESS
This cuvée is crafted from 100% Poulsard (locally known as Ploussard) sourced from estate-owned vines around Arbois, grown on calcareous clay and blue chalky marl soils. The vineyards are farmed using organic and biodynamic practices, with all labor performed manually using traditional tools like pickaxes and hand sprayers. The grapes are hand-harvested and strictly sorted in the vineyard. In the cellar, the fruit is fully destemmed and undergoes a gentle two-week maceration. Pressing is carried out slowly using a traditional manual vertical press. Spontaneous fermentation is triggered by wild, indigenous yeasts. The wine is aged for 10 months in stainless steel tanks to preserve its fresh fruit character. It is bottled unfined, unfiltered, and with zero added sulfur dioxide.
