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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