Valentin Morel took over his family estate in Poligny in 2014 and converted the vineyards to biodynamic farming, guided by a philosophy of minimal intervention and deep respect for the land. His wines ferment naturally with indigenous yeasts and are bottled unfined, unfiltered and without sulphur additions.

En Bois d’Arnaux is a vineyard north of Poligny planted in 2015 with Poulsard and Savagnin, the Savagnin coming from Julien Labet. The vines sit on Iris Marl, some of the oldest geological soils in the Jura, formed from multicoloured Triassic marls. The Poulsard is fermented with a gentle extraction before ageing, allowing the variety’s delicate perfume and fine tannins to shine.

The 2023 is beautifully expressive, with blood orange, raspberry, redcurrant and quince jelly, alongside floral notes and a subtle blackcurrant leaf character. There is more density than you might expect from Poulsard, but the wine remains wonderfully light on its feet.

Fine fruit tannins give way to a rocky mineral acid line, bringing length, freshness and a distinctly Jura sense of place. Lithe, savoury and elegant, this is Poulsard with real depth without ever losing its delicacy.