I enjoyed this a little more than the first bottle back in March, as I found plenty of acidity to give it some grip and energy, though I would still pair this with white meats or maybe a simple chili due to the the wine's light tannins. I put this in the "interesting to almost fascinating" category, and it is why I love exploring around the wine world so much. 4+12+15+8= 89
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As others have noted, lovely floral bouquet with a touch of orange that also impacts the palate. I've been fortunate enough to drink Jura Poulsard a few times in the Jura, and this has an intensity and complexity of flavor that sets it apart from my experience of the typical.
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I think Seafoam Manor’s description is very accurate about the bouquet, though I’m sensing the acidity as very low and really no tannins to speak of, in an AFWE-skinny-Pinot sort of way. Fish, veggies, pasta - I can see this at the table, but certainly not with anything too hearty or pungent. I’m also guessing this sees only concrete and no oak.
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12/19/2022 - John Nezlek wrote: 87 Points
Note: I use the recommended scale, so 85 represents a very good wine.
My first red from Jura.
Very pleasant bottle. Light (in a good way), nice acidity.
Seems to be made for drinking with a meal, which I did.
I have one more. No reason to cellar, but no reason to panic.
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10/29/2020 - Al Ehrhardt wrote:
Very nice Arbois Poulsard, with the typical profile. In a good spot now. I have one more and not sure I'll hold it much longer.
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9/21/2019 - fingers Likes this wine: 89 Points
I enjoyed this a little more than the first bottle back in March, as I found plenty of acidity to give it some grip and energy, though I would still pair this with white meats or maybe a simple chili due to the the wine's light tannins. I put this in the "interesting to almost fascinating" category, and it is why I love exploring around the wine world so much. 4+12+15+8= 89
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4/28/2019 - Baudelaire Likes this wine: 90 Points
As others have noted, lovely floral bouquet with a touch of orange that also impacts the palate. I've been fortunate enough to drink Jura Poulsard a few times in the Jura, and this has an intensity and complexity of flavor that sets it apart from my experience of the typical.
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3/6/2019 - fingers wrote:
I think Seafoam Manor’s description is very accurate about the bouquet, though I’m sensing the acidity as very low and really no tannins to speak of, in an AFWE-skinny-Pinot sort of way. Fish, veggies, pasta - I can see this at the table, but certainly not with anything too hearty or pungent. I’m also guessing this sees only concrete and no oak.
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