Poulsard is found almost exclusively in eastern France, particularly in the Jura between Burgundy and Switzerland where it has been grown since the 15th century.
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 paired with food.
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