In 1973, Daniel Dugois bought 2 hectares of vineyards and a house equipped with wine cellars in a village called Les Arsures, where he was born. He cultivated the vineyard and sold his production primarily to Henri Maire, one of the most prominent producers in Jura at that time. In 1982, Daniel made his first harvest in his own cellars and began to sell his wines to consumers. His first ever harvest earned him his first Gold Medal for his Chardonnay at the Jura Wine Contest. Daniel and his wife Monique have continued to work on the quality of their wines and their efforts have since been recognized in many wine contests and guidebook reviews. In 2003, their son Philippe returned to the estate to lend a hand in the winemaking and in 2013 he took charge of the vineyard. The Ploussard is planted on red clay over red marl. Grapes are hand harvested and native yeasts are used during fermentation. The grapes are destemmed and the wine is aged in primarily used oak barrels for 8 months. The Ploussard has aromas of redcurrant, raspberry and Indian spices. It makes a great aperitif but as a more medium bodied red shows best when paired with food. Try it with charcuterie, pates, pork and fondue.
By: John Majeski
K&L Staff Member
The Domaine Dugois Ploussard is a true charmer of a wine, pretty and ruby-hued with delicately spicy aromas and flavors of cherries and red plums. Delicious with a plate of charcuterie and Morbier cheese.
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