2019 Damien Guadagnolo Poulsard

WINEMAKER: Damien Guadagnolo
REGION: Jura, FR
VARIETY: Poulsard
VITICULTURE: Organic/Biodynamic

This wine embodies the essence of the Poulsard grape, nurtured in distinctive clay-limestone soils. Damien employs manual harvesting and natural yeasts, resulting in a wine that's carefully crafted, unfined, unfiltered, and lightly sulfured.

With every sip, you'll encounter well-balanced acidity that shapes the wine's structure. A gentle floral finish adds a touch of elegance, harmonising with the vibrant flavours. The wine is both clean and inviting, offering notes of white pepper, a hint of saltiness, dried roses, a subtle earthiness, and the juiciness of red cherries. A delicate hint of white pepper lingers, rounding off with a light tannic structure thats surprisingly mouthfilling.

A fighter in every sense of the word, Damien Guadagnolo is going places. I first met Damien last year in 2022 along with other Ganevat disciples at the time. He stood out being wines made much like his mentor but a personality all his own. Probably because he has been selling his fruit to Anne et Jean-François Ganevat for a while now. He owns a plot of Biodynamic certified Chardonnay, Ploussard and Trousseau in the Sud-Revermont area of the Jura. A retired professional Boxer, he knows what hard work and dedication is. I met him at his new property that was originally owned by a prominent winemaker in Orbagna. It was in disrepair and the vineyards overgrown. With the same hard work and dedication to his boxing, he is slowly replanting the vineyards and renovating the huge house and cellars. Kind and welcoming but tough and determined, there is so much more to come with this producer and I am honoured to be taking this journey with him.

All grapes are grown in plots that are biodynamically certified and are handpicked and transported back to his cave in Orbagna. White grapes are pressed and undergo natural fermentation in stainless steel vats and age in burgundy barrels with a little sulphur at bottling. Reds are whole bunch carbonic ferment in stainless with natural yeasts and basket pressed. They also go into burgundy barrels for upbringing and bottled with very little sulphur." - Greg Murphy, importer