2021 Domaine Dugois "La Sombarde" Ploussard Arbois Rouge

Staff Reviews

AN

Andrew Nunes

Andrew Nunes

Let me premise this review by saying that I drank this wine with the winemaker in France - but we drank quite a few of his wines so the power and presence of this was lost on me until I tried it recently - I was floored by how this bottle has explodes in the glass - crushed pomegranate and plum tart quite in your face, with hints of some sort of smoke but also a liquorice root. Ploussard are pleasant plump and juicy grapes to eat - this translates very much to the glass - and will please those seeking approachable wines with complex aromatics. The gray marl soil is present not only in that smoke in the nose but a flinty -cranberry flavors in the mouth. Excellent with charcuterie and higher moisture firm cheeses.

Notes

In 1973, Daniel Dugois bought 2 hectares of vineyards and a house equipped with wine cellars in a village called Les Arsures, where he was born. He cultivated the vineyard and sold his production primarily to Henri Maire, one of the most prominent producers in Jura at that time. In 1982, Daniel made his first harvest in his own cellars and began to sell his wines to consumers. His first ever harvest earned him his first Gold Medal for his Chardonnay at the Jura Wine Contest. Daniel and his wife Monique have continued to work on the quality of their wines and their efforts have since been recognized in many wine contests and guidebook reviews. In 2003, their son Philippe returned to the estate to lend a hand in the winemaking and in 2013 he took charge of the vineyard. The Ploussard is planted on red clay over red marl. Grapes are hand harvested and native yeasts are used during fermentation. The grapes are destemmed and the wine is aged in primarily used oak barrels for 8 months. This Ploussard has aromas of redcurrant, raspberry and Indian spices. It makes a great aperitif but as a more medium bodied red shows best when paried with food. Try it with charceturie, pâtés, pork, and fondue.