Emmanuel Houillon (Maison Pierre Overnoy)
Arbois Pupillin Poulsard
Pupillin, Arbois, Jura, France
Pale orange red, faint reductive tones and lots of gas, quite airy and light. Aromatics of tea, orange, cranberry and stones. Better earlier in the evening, a touch mousey after a few hours
Pale orange red, faint reductive tones and lots of gas, quite airy and light. Aromatics of tea, orange, cranberry and stones. Better earlier in the evening, a touch mousey after a few hours
Ethereal in every sense. Tannic mastery. An ever evolving nose in incremental refinement. The greatest koolaid I’ve ever had.
Ethereal in every sense. Tannic mastery. An ever evolving nose in incremental refinement. The greatest koolaid I’ve ever had.
Nov 1st, 2017
Somewhat an off vintage for Jura reds, and this is no exception. The color appears garnet/tawny as if it was a couple of decades old, the palate lacks acidity and mostly tastes of over ripe red fruit and alcohol.
Somewhat an off vintage for Jura reds, and this is no exception. The color appears garnet/tawny as if it was a couple of decades old, the palate lacks acidity and mostly tastes of over ripe red fruit and alcohol.
Jul 4th, 2019
Orange red, super light, looks more like a rose or dark orange wine, cloudy.
To be honest, the notes seem like an orange wine - would have called that if blinded I think. Didn't get any red fruit character found by some CT users.
Reductive nose (olive tapenade), blood orange, quince, tea, savoury tones (tomato branch, forest floor, chicken essence).
Palate - spritzy, very natty and reductive, a touch dirty but still has fruit. Still reductive the next day, but the blood orange and tea notes were clearer. Savoury, with saline acidity and good finish. I found the tannins out of place, especially against the lightness of the wine.
Day 3 - VA has appeared, still sporting reduction interestingly, quite savoury, feels weightier.
To be frank, I don't get this wine. Maybe it needs time, but it's an odd ball of a Poulsard - nothing like Labet's or Bonard's (both of which I like). Could be bottle variation - notes seem to align with that of some users. Would love to drink this again, but with the price trend, it remains a special treat.
Orange red, super light, looks more like a rose or dark orange wine, cloudy.
To be honest, the notes seem like an orange wine - would have called that if blinded I think. Didn't get any red fruit character found by some CT users.
Reductive nose (olive tapenade), blood orange, quince, tea, savoury tones (tomato branch, forest floor, chicken essence).
Palate - spritzy, very natty and reductive, a touch dirty but still has fruit. Still reductive the next day, but the blood orange and tea notes were clearer. Savoury, with saline acidity and good finish. I found the tannins out of place, especially against the lightness of the wine.
Day 3 - VA has appeared, still sporting reduction interestingly, quite savoury, feels weightier.
To be frank, I don't get this wine. Maybe it needs time, but it's an odd ball of a Poulsard - nothing like Labet's or Bonard's (both of which I like). Could be bottle variation - notes seem to align with that of some users. Would love to drink this again, but with the price trend, it remains a special treat.
That color is really something else - a light pink amber like I’ve never seen before. The aromas are bright but still contained - zesty bright citrus and red fruit, light autolyses esters from the funky yeasty, some floral character. This is delicious juice - fine and fresh, with zest and minerality amped up but canceled out with a soft, integrated texture. I have no clue how one makes a wine like this, especially given the terroir and varietal. Maybe I should go over there one day and just see how.
That color is really something else - a light pink amber like I’ve never seen before. The aromas are bright but still contained - zesty bright citrus and red fruit, light autolyses esters from the funky yeasty, some floral character. This is delicious juice - fine and fresh, with zest and minerality amped up but canceled out with a soft, integrated texture. I have no clue how one makes a wine like this, especially given the terroir and varietal. Maybe I should go over there one day and just see how.
Jan 20th, 2018
Peter had this 6 years ago
Peter had this 6 years ago
Nov 4th, 2018
