Vin (Jo) Liqueur, Tony Bornard, Pupillin 2018 clavelin the fermentation takes place in

the fermentation takes place in barrels (30% new oak) and is subsequently matured for fourteen to sixteen months in barriques depending on the vintage

The nose bursts with lively aromas of white peach

It has a lovely nose of cassis

near Arbois

Pupillin is known as the “World Capital of Ploussard” and is home of local natural wine guru Pierre Overnoy

Vin (Jo) Liqueur, Tony Bornard, Pupillin 2018 clavelin the fermentation takes place inDomaine Bornard, Pupillin Located in Pupillin, Jura, is a renowned producer of natural wines, founded by Philippe Bornard and now run by his son, Tony Bornard, who took over in 2017. The estate spans 11. 5 hectares, farming Pinot Noir, Poulsard, Trousseau, Chardonnay, and Savagnin biodynamically to produce pure, expressive, and frequently sought after, sulphur free wines often featuring a distinctive fox label. Lucky that 2018 was a relatively good