Henri Le Roy is a first generation winemaker who began his original career as a biologist in Paris. But after falling in love with Burgundy, he found that 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 Trousseau is made from sourced fruit and is a bright, light-bodied style that captures the flavor and tradition of this unique red grape.
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