At a glance

Producer

Domaine Ratapoil

Region

Arbois, Jura, France

Grape variety

Savagnin (white), Poulsard and/or Trousseau (red) blends typical of Arbois

Wine type

White and/or Orange

Body

Medium-bodied and earthy

Sweetness

Dry

Typical price

$25-$40

Tasting profile

Aromas of nuttiness, bruised apple, dried herbs, and slight oxidative character with mineral undertones.

Evolution: Will develop greater complexity with additional tertiary notes of honey, walnuts, and subtle spice.

At peak: Balanced acidity and complex flavors with a long mineral finish when mature between 2024-2030.

Structure

Acidity

High acidity typical of Jura wines

Tannins

Low to medium tannin depending on red grape blend proportions

Alcohol

Approx. 12.5%

Aging potential

8-12 years good for this cuvée depending on vintage conditions

Drinking window

Peak drinking

2024 to 2030

Optimal window

2022 to 2030

Current status

Approaching optimal drinkability with potential to improve

Current condition

Fresh with developing complexity, poised for further maturity

The 2019 vintage in Jura was favorable with good ripening and acidity retention, allowing this wine to evolve well over a decade. High acidity and moderate alcohol support prolonged freshness and complex aging.

Food pairing

Pairs well with aged cheeses like Comté, charcuterie, mushrooms, roasted poultry, and dishes with light spice.

Serving

Serving temperature

12-14°C (54-57°F)

Decant

Yes (30 minutes) — Allows the wine to open up, softening oxidative notes and revealing aromatic complexity

Sustainability

Sustainability score: 8/10

Domaine Ratapoil employs organic viticulture with minimal intervention winemaking techniques, limited additions, and natural yeast fermentations. Uses energy-efficient practices and recycles water where possible. Packaging is lightweight glass with sustainable cork closures.

The estate’s commitment to organic viticulture, biodiverse vineyards without chemical herbicides or pesticides, combined with their small-scale artisanal approach contributes to high sustainability. Although small production limits widespread carbon impact, their focus on preserving terroir ecology and minimal processing reduces environmental harm significantly.