2018 Domaine des Cavarodes (Etienne Thiébaud) Vin de Pays de Franche-Comté Rouge

Community Tasting Notes (1) Avg Score: 88 points

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  11/26/2020 - forceberry wrote: 88 Points

  A blend of Pinot Noir (1/3) and Trousseau (1/3), with the remaining third rounded out by Gamay, Poulsard, Pinot Meunier, Argant (aka. Gänsfüsser), Blauer Portugieser, Gueuche Noir, Enfariné and Mézy. 13% alcohol.
  
  Youthful, somewhat translucent and slightly dull, deep black cherry color. Cool yet ripe nose with attractive, dark-toned aromas of classic Pinosity, some wet stone minerality, light sweet notes of black cherries, a little bit of sous-bois, a hint of savory bretty funk and a lifted, floral touch of rose petals. Overall the nose feels quite clean and very pretty. The wine is ripe, light-to-medium-bodied and quite savory on the palate that feels more funky and sauvage than the nose with flavors of crunchy cranberries and ripe lingonberries, some sweet lift from the VA, a little bit of earthy farmhouse funk and autumnal leaves, light peppery tones, a slightly acetic hint of sharp VA and a touch of sour cherry bitterness. The acidity feels high - although there might be a bit of CO2 here, since the acidity seems to drop slightly as the wine opens up - with very light and gently grippy tannins. The finish is dry, acid-driven and very subtly tannic with quite long flavors of tart lingonberries and sour cherry bitterness, some sous-bois, a little bit of acetic roughness in the throat, light peppery tones, a hint of leathery funk and a touch of autumnal leaves. The aftertaste is quite clean, but the funky tones and somewhat elevated level of VA strongly suggest that the wine is going to get quite mousy if left open for too long.
  
  All in all, this is an enjoyably fresh and crunchy Jura with a lovely, fragrant and quite attractive nose. However, the wine leaves something to be desired with its rather natty taste; just a bit lower levels of VA would make a great difference, as the funky notes alone don't bother much, but the somewhat rough and aggressive vinegary streak from the acetic acid takes a small toll on the pleasure. Overall the wine shows good intensity and sense of balance between the ripeness and the rather high acidity. However, I'm not entirely convinced. I think this could be so much better had a smallest dose of SO2 been used during the vinification...

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