First of all, what a BLOODY mouthful that lot is, and that’s just the name, grape variety, brand name and area where it’s for Gods sake!
Suppose you haven’t heard much about the wines from Jura before; that’s about to change. Why? Climate change –
Yes, we have Climate change to thank for that. Now the vines are getting a lot more sun and warmth, and they are reaching full ripeness and producing a lighter-style wine, not as tannic as I remember it being 20-odd years ago when I was first tasting the reds from that area.
The 2022 Fumey‑Chatelain Ploussard Brouille Ménage, honestly, if you go into a wine store and ask for a bottle of this stuff. People are going to look at you like you have two heads.
In the glass: It’s a dark red strawberry, yet see through if you can understand that. Offering spice, notes of strawberries and a hint of something floral, a white flower?
In the mouth: The wine is a little racy at first because you are not really sure what’s going on. First up, there was a light acid wash over the tongue, then cleansing minerals came into play mid-palate, which all seemed delicate enough; not sweet but juicy red plums made an appearance, finishing dryish on the palate.
In conclusion, a different, if not a unique, style to say the least. I would offer this to anyone looking for a wine to go with duck or roast pork, for instance. It’s mid-weight with minerals shining through ahead of the acid, it has a cleansing palate, and dry fruit on the finish.
Keep your eye out for wines from Jura—they are still reasonably priced for what they offer.
Michael Lillis
