Henri Le Roy is a first generation winemaker who began his original career as a Biologist in Paris. Falling in love with Burgundy he did not possess Burgundy money so he decided to look further east to the Jura where he saw similar potential but a little more affordable lands to begin his second career in wine. His first vintage was 2005, and he has continued to evolve and grow as a winemaker for the past decade plus. Henri prefers to make Ouille styled wines (topped off barrels) as opposed to the traditional oxidative or biological styled wines for his whites. For his reds he prefers the indigenous grapes Poulsard and Trousseau for the classic profiles. The Poulsard comes from the historic "Les Clous" vineyard that was revived in 2008 and recently expanded in 2015. The vineyard has south facing slopes and is loaded with the marl soils that define this region. Poulsard is one of the most difficult grapes to work with in the Jura but when it works, it provides the most refreshingly complex medium-bodied wine in the world.
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By: Lauren Seward
K&L Staff Member
Red-fruited and herbacious aromas galore! This 2018 Poulsard from the ever-loved Les Clous vineyard in Jura is a generous light-bodied red. This is one of those wines that keeps on giving, glass after glass. While light in body and color, it is super full in flavor. Bright fruit notes like tart strawberry and ripe cherry jump out at first sip, while a sparkling minerality and the faintest hint of earthy mushrooms really elevate the wine. It is bursting with an agreeable acidity that I believe will strongly aid in the wine's aging potential.
By: Keith Mabry
K&L Staff Member
The Les Clous vineyard is the pride and joy of winemaker Henri Le Roy's properties. It is home to two of the most traditional varietals from the Jura region - Savagnin and Poulsard. The Poulsard is a knock-out style every year though. It is a light-to-medium red with a sinewy frame filled with strawberries, fresh thyme and and crushed rocks. This has great structure to age (and they do age well!) but is the perfect foil for smokier meats. A classic pairing in the region would be smoke-cured beef but if that's not available, some smoked pulled pork or Texas-style brisket would be a perfect substitute.
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