Poulsard Subtil 2023 Jerome Arnoux

Poulsard Subtil

A Poulsard that reveals the deep soul of Jura

In the hills around Arbois, “Poulsard Subtil” is crafted from carefully selected grapes grown on Triassic clay soils with a full southern exposure. The vineyard philosophy mirrors the domaine’s ethos: no pesticides, minimal organic inputs, and constant attention to the natural balance between soil, vine, and climate. The delicate and historic Jura variety Poulsard is cultivated with precision to yield modest quantities (45 hl/ha) and emphasize finesse over power. This cuvée expresses the grape’s subtle elegance, revealing the depth that lies in lightness.

Cellar precision for a red of refined texture

True to its name, vinifying this wine demands real insight. Grapes are fully destemmed and fermented on their skins in neutral vats for 20 days, with gentle pigeage to extract without excess. Spontaneous fermentation occurs naturally, with no added yeasts or temperature control. The wine is then aged for 8 months in stainless steel, resting on its fermentation lees, which enrich texture and complexity. Prior to bottling, it undergoes a light filtration and is left unfined, preserving clarity and character.

Varietal identity and personal style

Made from 100% Poulsard, this wine is an exercise in balance and authenticity. Light in structure but never lacking personality, it speaks of purity, delicate tannins, and honest aromatics, appealing to those who seek truth in their wines.

Light ruby color, almost transparent.
The nose offers ripe red fruit, soft smoky notes and subtle spice.
The palate is smooth and rounded, with silky energy and remarkable clarity.

Technical sheet

• Grapes: 100% Poulsard

• Alcohol: approx. 12% vol

• Ageing: 8 months in stainless steel on lees

• Soil: Triassic clay

• Exposure: South

• Farming: in biodynamic conversion, no pesticides or insecticides

• Format: 0.75 l

• Serving temperature: 16°C

• Aging potential: up to 5 years

A story rooted in the land of Trousseau

In the heart of Jura’s wine country, in Montigny-les-Arsures, begins the journey of Jérôme Arnoux, a key figure among a new generation of independent vignerons. His experience grew alongside Stéphane Tissot, where he served as Chef de Cave, refining a deep sensitivity toward the Jura terroir and its native varietals. This long apprenticeship led to the birth of a personal project in 2012: Cellier des Tiercelines, now one of the most transparent and dynamic wineries in the Arbois region. Staying true to his roots, Jérôme selected historic parcels and old vines, focusing particularly on Jura’s emblematic grape: Trousseau.

A sensitive and coherent farming philosophy

The vineyard approach is based on a deep respect for natural balance. No pesticides or insecticides are used, and soil health is preserved with a single annual organic compost application. Every step in the field is measured, with careful observation and minimal intervention. The domaine is currently under biodynamic conversion, a natural extension of its values: enhancing terroir expression and cultivating a living, regenerative ecosystem. Vines are guided through their cycle, not manipulated, allowing them to yield healthy, concentrated grapes that fully reflect each microclimate’s identity.

The essential gesture of artisanal winemaking

In the cellar, intervention is kept to a minimum to let the grapes speak for themselves. Fermentation is spontaneous, relying solely on native yeasts found on the grape skins, without any temperature control or inoculation. Each wine is vinified based on its grape and vintage, always guided by a quest for authenticity. No wine is filtered, and sulfur is used sparingly, just enough to stabilize without muting expression. Cuvées are crafted in neutral vats, stainless steel or used barrels, depending on what enhances the balance of the fruit. The result is a collection of vibrant, living wines that offer a true reflection of Jura’s mineral and nervy soul.