Tasting Note Gorgeous raspberry fruit followed by delicate flowery notes of rose and violets and earthy hints. It has a fairly dense and grippy texture, yet wonderfully balanced by a salivating mineral finish.
Soils Clay, Marl, Limestone
Winemaking Half of the grapes are processed through direct pressing, the remainder undergoes semi-carbonic maceration for approximately 20 days. The direct pressed juice is regularly pumped over the maceration of whole clusters in the last few days of the fermentation. Ageing takes place in tronconic wooden barrels for one year, followed by one further year in bottle sur latte.
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