Tasting Note Fragrant black cherry and dried violet notes combine with warmer tones of sandalwood, leather and liquorice. The delicate fruit and structure is lifted by the savoury aromas and some lovely textured tannins on the finish. Elegant and yet powerful, a characterful wine that sings of its place.
Soils Clay, Marl, Limestone
Farming Biodynamic

Winemaking A 50/50 blend of biodynamically farmed Pinot Noir and Gamay. The grapes undergo a semi carbonic maceration for 20 days in open top, tronconic wooden vats. Starting with cool temperatures in the beginning and going up to 14°C towards the end of fermentation. It is bottled unfiltered, unfined and without any added SO2.

In one of our recent trips to Jura we were introduced to Maylis Bernard by none other than Jean-François Ganevat. Maylis had been assisting Anne and JF with their négociant project until she took the brave decision to set up her own label, giving birth to Zeroine. Currently she produces a very small range of wines made possible thanks to attentive and careful fruit sourcing.
Needless to say that the philosophy adopted by Maylis in the vineyard (and cellar) very much reflects the one used by her mentor. Blends of different fermentation techniques are common, macerations are gentle with hardly any pigeage nor pumping over.
Maylis favours the use of tronconic wooden vats and longer élevage with at least one year of bottle ageing before release. She decides to take risks and avoid compromising her creativity and expressivity of her wines by fully steering clear of SO2.

-Description and Photo from Sager & Wine, Friends & Wine Importers in the UK