Domaine Benedicte et Stephane Tissot Arbois Poulsard Vieilles Vignes 2023

Winemaking

Bénédicte and Stéphane Tissot represent a new generation of Jura winemakers dedicated to expressing the distinctive character of their limestone terroir. They work with meticulous attention to detail, allowing their old-vine Poulsard to speak for itself through minimal intervention and a deep respect for the vineyard's natural rhythms.

Tasting Notes

This is a wine of understated elegance. On the nose, delicate red fruit aromas—bright cherry and strawberry—are joined by subtle floral perfume and a whisper of mineral tension that speaks to the wine's limestone foundation. The palate is silky and refined, with those red fruits carrying through alongside a hint of white pepper spice, all buoyed by the variety's signature bright acidity. The finish is clean and slightly tannic, hinting at the graceful aging potential locked within this seemingly delicate frame.

Producer

Domaine Bénédicte et Stéphane Tissot is a respected small estate in the Arbois appellation, where the couple has earned recognition for their commitment to quality and authentic expression of Jura's unique terroirs. They manage their vineyard holdings with care, allowing older vines to concentrate flavor and character in every bottle.

Terroir

Arbois, in France's Jura region, sits on distinctive limestone plateaus and clay-limestone slopes that impart a mineral backbone to its wines. The continental climate—marked by cool nights and moderate days—preserves acidity and encourages the development of elegant, nuanced fruit character. These Vieilles Vignes (old vines) benefit from deeper root systems that draw complexity from the region's geological complexity.

Food Pairings

Serve this alongside roasted chicken with thyme and mushrooms, where its silky texture and bright acidity won't overwhelm. It's equally at home with charcuterie and aged comté cheese—a classic Jura pairing that highlights both the wine's refinement and the region's culinary traditions. For something lighter, try it with sautéed halibut finished with brown butter and capers.