At a glance

Producer

Domaine de Saint Pierre

Region

Arbois, Jura, France

Grape variety

Poulsard

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-$40

Tasting profile

Red cherry, wild strawberry, earth, forest floor, hints of spice and subtle floral notes

Evolution: Fruit character will soften over time; earthiness and mineral notes will gain prominence.

At peak: Well integrated tannins, vibrant acidity, complex earth and red fruit layers with lingering finish.

Structure

Acidity

Medium-high, lively

Tannins

Medium, supple

Alcohol

12.5-13.5%

Aging potential

8-12 years from vintage

Drinking window

Peak drinking

2024 to 2027

Optimal window

2022 to 2028

Current status

Approaching peak drinkability

Current condition

Wine should be well developed with moderate tannins softening and expressive red fruit and earthy notes

This wine from Domaine de Saint Pierre is made from Poulsard, a thin-skinned Jura red grape known for bright acidity and delicate tannins. The 2018 vintage is well-regarded in Jura for balance and purity. Given the moderate alcohol, vibrant acidity, and medium tannin structure, the aging window allows for graceful development over a decade. The wine should show best drinking 4-9 years after vintage, with peak complexity around year 6-9.

Food pairing

Pairs beautifully with regional dishes such as coq au vin jaune, mushroom risotto, roasted poultry, charcuterie, and soft cheeses like Comté or Morbier.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-45 minutes) — Allows the delicate Poulsard grape to open up and softens any youthful tannins enhancing aromatic lift.

Sustainability

Sustainability score: 7/10

Minimal intervention, hand harvesting, cover cropping, use of compost for soil health, natural yeasts in fermentation, reduced chemical use.

Domaine de Saint Pierre adopts organic farming with biodynamic principles focusing on ecological balance and sustainable soil management. Energy use is moderated by natural vineyard practices and minimal mechanization. Water use is low due to dry farming in the Jura's natural climate. Their local market focus in Europe keeps carbon footprint relatively low compared to large export producers.